Click on the image, above to submit to Pinterest.
St. Lucia Jerk Fish with Banana Salsa
St. Lucia Jerk Fish with Banana Salsa is a traditional Saint Lucian recipe for a dish of barbecued jerked fish served on a salsa of banana celery, red onion and chilli in a rum, lime and pickapeppa base. The full recipe is presented here and I hope you enjoy this classic Saint Lucian version of: St. Lucia Jerk Fish with Banana Salsa.
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesVegetable RecipesSaint-lucia Recipes
As with most St Lucia recipes calling for curry powder I would suggest an aromatic
Madras curry powder as it's a common commercial curry powder on the island.
Ingredients:
For the fish:
2 tbsp curry powder
2 tbsp
jerk seasoning
4 yellowtail jack, red snapper, or striped bass fillets, (4cm thick steaks, about 200g each)
For the Salsa:
225g ripe bananas, halved and sliced ripe banana
50g celery, thinly sliced
75g red onion, diced
1 tbsp habanero chilli de-seeded and minced
1 tbsp dark rum (optional)
1 tbsp
Pickapeppa Sauce
1 tbsp fresh lime juice
Salt to taste
Method:
Preheat your barbecue or a griddle pan to medium-high. Brush the barbecue grill with oil.
For the fish, mix together curry powder and jerk seasoning; rub onto the fillets.
For the salsa, combine the banana, celery, onion, chile, rum, Pickapeppa sauce, and lime juice; season with salt.
Brush the fillets with a little oil and grill, flesh side down if not skinned, until the edges begin to brown (4–5 minutes). Flip the fillets over and cook until the fish flakes easily when tested with a fork or fingertip (3–4 minutes). Serve the fish fillets with salsa.
