Recipes

Andy Noonan’s jerk sea bass

Andy Noonan’s jerk sea bass. Photograph: Tom Honan

Andy Noonan
Sun May 26 2024 - 05:54
Serves: 4
Course: Dinner, lunch
Ingredients
  • 2-4 whole sea bass (700g-1kg each), gutted and scaled
  • 4 tbsp olive/grapeseed oil
  • 4 cloves garlic, minced
  • 4 green onions, chopped
  • 2-3 Scotch Bonnet peppers, seeded and minced
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • Juice of 1 lime
  • Salt and pepper to taste
  1. Prepare the sea bass: Rinse the sea bass under cold water and pat dry. Make several diagonal slashes on each side. This allows the jerk marinade to penetrate the flesh.
  2. Make the jerk marinade: In a bowl, mix olive oil, garlic, green onions, Scotch Bonnet peppers, thyme, allspice, cinnamon, soy sauce, brown sugar, and lime juice. Add salt and pepper to taste. Coat the fish inside and out with the marinade, then cover and refrigerate for at least two hours.
  3. Prepare the grill: Light charcoal in a chimney starter. When ready, spread the coals for a medium-hot fire. Oil the grill grate and preheat to 200-220 degrees.
  4. Grill the sea bass: Place the fish on the grill over medium heat. Grill for 4-8 minutes on each side (depending on size), or until the fish flakes easily and reaches an internal temperature of 62 degrees. Turn only once to avoid breaking the skin.
  5. Serve: Use a fish spatula to carefully remove the fish from the grill. Serve on a platter with additional lime wedges.
Tips:
  • To prevent sticking, ensure the grill is hot and well-oiled.
  • Avoid flipping the fish too soon; wait until it releases naturally from the grill.
  • To check for doneness, the flesh should be opaque and the eyes should turn white.
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