Name: Jerked fish
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 1 1/2 cup chopped coriander; 2 hot red chillies, chopped, deseeded if preferred; 1 large clove garlic, roughly chopped; 1 teaspoon allspice; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper; 1/4 teaspoon freshly grated nutmeg; 1 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon fresh thyme; 2 teaspoon dried oregano; 2 tablespoon lime juice; 1 tablespoon brown sugar; 2 small whole white-fleshed fish, around 700g each, scaled and gutted; olive oil, for cooking; halved limes, to serve

Ingredients

1 1/2 cup chopped coriander

2 hot red chillies, chopped, deseeded if preferred

1 large clove garlic, roughly chopped

1 teaspoon allspice

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1/4 teaspoon freshly grated nutmeg

1 1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon fresh thyme

2 teaspoon dried oregano

2 tablespoon lime juice

1 tablespoon brown sugar

2 small whole white-fleshed fish, around 700g each, scaled and gutted

olive oil, for cooking

halved limes, to serve

Method

1.Put coriander, chillies, garlic, allspice, ginger, cinnamon, cayenne, nutmeg, salt, black pepper, thyme, oregano, lime juice and brown sugar in the bowl of a food processor and whiz to a coarse paste.

2.Rinse each fish inside and out, drain briefly, then pat dry. Make slashes in the meaty parts of the flesh and rub in marinade, also rub inside the cavity. Rest fish for 30 minutes, covered.

3.Preheat a barbecue hotplate, then turn to low, wait a few minutes for it to cool slightly, then grease with a slick of oil. Put fish on the hotplate, nestling them close together to trap a bit of steam to keep them moist. Cook for about 15 minutes for small fish (600-700g) or 20 minutes for larger fish (700-800g), turning halfway through; the fish can be put in a fish grill, if you have one, to make turning easier.

4.The fish are ready when the eyes are white, and the flesh in the thickest meaty part still has a faint tinge of pink near the bone (it will finish off cooking with residual heat and retain its moistness). If the fish is white near the bone, it will be overcooked by the time you serve it.

5.Dish onto platters and serve immediately with limes for squeezing.

Women's Weekly Food