Jerk fish fillets

Serves 4

For the jerk seasoning:

6 garlic cloves

4 fresh Scotch Bonnet chillies

2 small onions, peeled and quartered

2 tbsp fresh thyme leaves

3 tbsp dark brown sugar

2 tsp ground allspice

1 tsp ground cinnamon

1⁄2 tsp ground nutmeg

1⁄2 tsp sea salt

1 tsp freshly ground black pepper

1½lb (675g) meaty white fish fillets such as monkfish or grouper

lime wedges, to serve

Method:

1 Blend or process all the ingredients for the jerk seasoning to a smooth, wet paste. Put the fish in a plastic freezer bag, pour in the jerk seasoning, and seal, making sure that the fish is well coated. Allow to marinate in the refrigerator for at least 2 hours or preferably overnight.

2 Heat the barbecue until hot. Grill the fish over low heat for 3–5 minutes on each side until nicely browned and just cooked through. Be careful not to overcook; the residual heat will continue cooking the fish after it has been taken off the barbecue.

3 Cut the fish fillets into chunky slices, and serve immediately with lime wedges for squeezing over, fresh crusty bread, and a crunchy salad.

Jerk fish fillets