Name: Jerk snapper with pineapple and lime
Yield: 4
Ingredients: 4 snapper (about 600gm each), cleaned; For drizzling: olive oil; To serve: shaved fresh coconut; Jerk spice paste; 6 habaneros or small red chillies, coarsely chopped; 3 garlic cloves, coarsely chopped; 2 spring onions, finely chopped; Juice of 2 limes; 2 tbsp brown sugar; 1 tbsp allspice; 2 tsp finely grated ginger; 1 tsp finely chopped thyme; Pineapple-lime salad; 1 small pineapple, peeled, cored and diced; 1 jicama (see note), cut into matchsticks; ½ Spanish onion, thinly sliced; 1 cup coarsely chopped mint; Juice of 2 juicy limes; For drizzling: olive oil

Jerk spice is traditionally made with Scotch bonnet chillies; substitute habaneros or small hot chillies. You want a good hit of chilli heat.

Ingredients

4 snapper (about 600gm each), cleaned

For drizzling: olive oil

To serve: shaved fresh coconut

Jerk spice paste

6 habaneros or small red chillies, coarsely chopped

3 garlic cloves, coarsely chopped

2 spring onions, finely chopped

Juice of 2 limes

2 tbsp brown sugar

1 tbsp allspice

2 tsp finely grated ginger

1 tsp finely chopped thyme

Pineapple-lime salad

1 small pineapple, peeled, cored and diced

1 jicama (see note), cut into matchsticks

½ Spanish onion, thinly sliced

1 cup coarsely chopped mint

Juice of 2 juicy limes

For drizzling: olive oil

Method

Main

1.Heat a barbecue or chargrill pan to high heat.

2.For jerk spice paste, pound chillies and garlic to a paste with a mortar and pestle, then stir in remaining ingredients and 1 tsp sea salt flakes.

3.Slash fish a few times each side, then rub all over with jerk spice paste. Drizzle with oil, then barbecue, turning carefully every few minutes, until fish has a nice crust and is cooked through (about 15 minutes). Transfer to serving plates and keep warm.

4.Meanwhile, for pineapple-lime salad, combine ingredients in a bowl, season to taste, drizzle with olive oil, and serve scattered with coconut alongside fish.