Jerk sea bass & pineapple salsa
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Jerk sea bass & pineapple salsa

By Esther Clark

Fire up the barbecue and choose the healthier option for supper with this sea bass cooked in a jerk marinade. A pineapple salsa complements the fish perfectly

  • Prep:20 mins
    Cook:15 mins
    plus 1 hr marinating
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 404
  • fat 23g
  • saturates 4g
  • carbs 10g
  • sugars 8g
  • fibre 3g
  • protein 37g
  • salt 0.8g

Ingredients

  • 1 tbsp jerk seasoning
  • 2 garlic cloves, finely grated
  • thumb-sized piece ginger, finely grated
  • 1 lime, zested
  • 2 tbsp rapeseed oil
  • 4 small or 2 large whole sea bass, gutted and scaled
  • 100g pineapple, finely chopped
  • ½ cucumber, finely chopped
  • ¼ small red onion, finely chopped
  • 3 large tomatoes, finely chopped
  • ½ small bunch coriander, finely chopped, plus extra to serve
  • 2 limes, zested and juiced, plus extra charred wedges, to serve

Tip

Cooking the fish

Cooking the fish on foil means the skin won’t stick to the grill. Turning the fish also helps prevent it from sticking.

Method

  1. Mix the jerk seasoning, garlic, ginger, lime zest and oil in a bowl. Using a sharp knife, cut slits in the skin of the fish and rub liberally with the marinade. Leave on a tray in the fridge for at least 1 hr.

  2. For the salsa, combine all the ingredients, cover and leave to marinate at room temperature for up to 1 hr until ready to serve.

  3. Put each fish on a sheet of foil, and bring the sides around to make an open-topped boat shape. Cook for 15-20 mins on a barbecue, turning halfway, or until cooked through. Alternatively, heat the oven to 220C/200C fan/gas 7 and bake the fish on a non-stick baking tray for 15-20 mins or until just cooked. Serve scattered with the extra coriander and the salsa on the side.

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