Jamaicans enjoy jerk chicken and pork at the coast, at business events and virtually anywhere you can think of.
On Fridays and Saturdays it is common to see men and a few women, jerking pork and chicken, all around the island of Jamaica.
The distinctive and spicy flavor of Jamaican jerk has been reproduced and bottled and now, the jerk seasoning can be purchased at supermarkets everywhere. Jamaican jerk chicken is now requested in many parts of the world and even vegetarians can enjoy the delicious flavor of jerk with tofu.
A beach in Negril, Jamaica-Image via Wikipedia
This jerk fish recipe is easy to prepare once you have a grill and can be done in the oven in less than half an hour. You and your family can enjoy jerk fish on a Friday or a Saturday evening served alongside rolls, festival (a pastry), or a salad.
Scotch Bonnet Peppers-Image via Wikipedia
1 lb boneless fish
1 tbsp. olive oil
1 tbsp. Jamaican jerk seasoning
½ of 1 small scotch bonnet pepper
Image via Wikipedia
Cut up the onion and the scotch bonnet pepper in small pieces. Scotch bonnet peppers are very hot. They are a key ingredient in Jamaican jerk seasoning.
Season the fish with the jerk seasoning, onion, scotch bonnet pepper and a little olive oil.
Cover the bowl containing the fish and place it in your refrigerator.
Allow the seasoned fish to marinate in the scotch bonnet pepper and other seasonings for 2 hours.
Grease a baking dish and pre-heat the oven to 350 degrees Fahrenheit.
Remove the fish from the refrigerator and put it in the baking dish.
Bake at 350 degrees Fahrenheit until the fish is easily pierced with a fork. This should take around 25 minutes.
Serve with fresh baked rolls, Jamaican festival or a healthy salad.
Learn how to make delicious restaurant quality sauces such as a quality lobster based seafood sauce or meat sauce.
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Published in: Cooking