This easy recipe for jerked fish with grilled pineapple salsa is a light and flavorful summertime dinner! The Jamaican jerk marinade is spicy and smoky, and the grilled pineapple salsa gives it lots of sweet, tangy flavor.
erk! No, not you. The fish! This Jamaican inspired jerked barramundi is the ultimate summer supper. It's light, fresh and jam packed with flavor. The recipe has quite a few ingredients, but if it's authentic jerk flavor you're after, you're just going to have to accept that. To cut down on time, you could totally substitute a store bought jerk marinade in a pinch, but it's not going to be quite as good. This one is bold, spicy and a perfect pairing with the sweet, smoky grilled pineapple salsa. I make a double batch of marinade and freeze the rest for another time. This marinade is also great on chicken, pork and vegetables.
Not every fish can stand up to the strong flavors of jerk, but the mid oil content and meaty texture of barramundi makes it an excellent choice. It won't fall apart in the marinade, it won't dry out on the grill, and it won't be overpowered by everything else on the plate. I opt to prepare my fish with the skin on, but it's wonderful without it as well. Did you know most of the omega-3 fatty acids in fish are found in the skin? Get it nice and crisp on the grill and everyone at the table will be fighting for a piece.
Nervous about grilling fish? Don't be! Just remember to get your grill nice and hot, make sure it's cleaned and well oiled, and make sure the fish is well oiled, too. Don't poke and prod, give it time to cook on one side before flipping and you shouldn't have any problems.
One Year Ago: Summer Berry PuddingPrint