- Serves: 1
- Cook Time: 15 minutes
- Prep Time: 45 minutes
- Effort: medium
For the Cajun jerk seasoning
- bunches flat leaf parsley, coarsely chopped
- few sprigs coriander, coarsely chopped
- bunches spring onions, coarsely chopped
- 1 lime, juice only
- 1 red or yellow Scotch bonnet chilli, finely chopped
- 1/2 lemon, juice only
- 2 tbsp olive oil
- sea salt and freshly ground black pepper
- 1 tsp cajun seasoning
- pinches mixed spice
For the snapper
- 290 g red snapper fillets
For the pineapple salsa
- 1 x 400 g tinned pineapple chunks, (or 1 small fresh pineapple)
- small bunch coriander, finely chopped
- 1 tsp sugar
- pinches dried red chilli flakes
For the fried plantain
- 2 plantains
- 30 g butter
1. Combine the parsley, coriander and spring onions in a bowl. Add the lime and half the chilli.
2. Using a stick blender or food processor, blend all the ingredients in the bowl together until smooth. Add the lemon juice and olive oil and blend again.
3. Stir in the salt, pepper, Cajun seasoning and mixed spice. Add the remaining chilli, if desired.
4. With a sharp knife, slice the fish in the middle, along its length, to create a pocket large enough to stuff the fish with the jerk seasoning. Rub the mixture into the fish. Leave to marinate for at least an hour.
5. Heat a cast iron grill pan until hot then add the fish, skin side down. Cook for about 2 minutes.
6. Lower the heat and turn the fish over. Continue to cook for a further 3 minutes and turn the fish over again (the fish can be covered to ensure the middle is cooked but don't leave lid on for to long).
7. Meanwhile, combine all the ingredients for the salsa together in a bowl. And blitz with a hand blender to create a textured paste.
8. Peel and slice the plantains. Heat the oil in a frying pan and fry until golden brown.
9. Serve the snapper straight from the pan, accompanied by the pineapple salsa and fried plantain.
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