Charred squash & spiced lamb
Forget typical burgers – use your barbecue to create this extra-special charred squash and spiced lamb dish. Add feta, pistachios and pomegranate to serve
Jerk sea bass & pineapple salsa
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr marinating
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp jerk seasoning
- 2 garlic clovesfinely grated
- thumb-sized piece gingerfinely grated
- 1 limezested
- 2 tbsp rapeseed oil
- 4 small or 2 large whole sea bassgutted and scaled
For the salsa
- 100g pineapplefinely chopped
- ½ cucumberfinely chopped
- ¼ small red onionfinely chopped
- 3 large tomatoesfinely chopped
- ½ small bunch corianderfinely chopped, plus extra to serve
- 2 limeszested and juiced, plus extra charred wedges, to serve
Nutrition: Per serving
- kcal404
- fat23g
- saturates4g
- carbs10g
- sugars8g
- fibre3g
- protein37g
- salt0.8g
Method
step 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.
step 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.
step 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.
