JERK SEA BASS & PINEAPPLE SALSA

Jerk sea bass & pineapple salsa image

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

Provided by Esther Clark

Categories Dinner, Fish Course, Lunch, Supper

Time 35m

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 404 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.8 milligram of sodium