Jerk Seabream

by • september 19, 2016 • Recipes, SeafoodComments (0)1110


Seabream makes a fabulous friend on the grill!  Nice and  fat enough… with crispy skin!
Here we give it a jamaican jerk paste based on Rhum and spice just made for this beautiful fish! 

 

You Need:

  • 4 medium size Seabreams
  • Juice of 2 oranges
  • Juice of 2 lemons
  • Juice of 1 lime
  • 2 chilifruits (with heat of your choice)
  • 4 spring onions 
  • 4 cloves of garlic 
  • 2 Schalotte onions
  • 1 piece of ginger – to your taste 
  • twigs of cilantro – to taste 
  • Twigs of Thyme 
  • 1½ tsp Sea salt/flingsalt
  • 2 tsp Cane sugar 
  • ½ tsp Four spice 
  • ½ tsp fresh ground black pepper 
  • ½ tsp ground cinnamon 
  • 1 tsp Soysauce
  • 1 tbsp worcestershiresauce
  • 2 tbsp Cannola oil 
  • 3 tbsp dark Rhum

Instructions:

  • Squeeze juice of all fruits into a bowl.
  • Chop chili, spring onions, garlic, schalottes, ginger, cilantro and thyme finely
  • Mix all ingredients except canola oil, juice and Rhum in a blender
  • Carefully add juice into the blender to make a fine paste
  • Keep mixing and add oil drop by drop 
  • Finally add Rhum 
  • Mix till the paste is thick – good enough to pour but not too thick. 
  • Let sit in fridge for at least one hour – the longer  – the more flavour 
  • Meanwhile – prepare the fish – sclae it, rinse it. Rinse under water, dry both in and outside.
  • Score diagonally  4 cuts on each side
  • Put fish in a ceramic form 
  • rub paste in – make sure it penetrates in the cuts/sears
  • Let sit in fridge  1h
  • Prepare grill for high direct heat
  • Make sure to grease grid properly or else fish will stick, alt use a gridiron 
  • Grill  6-8 minutes per side
  • Serve with sides of your choice 
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