Kevin Nurse's jerk red snapper and island salsa

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Ingredients

  • For the fish:

  • 60g ground allspice
  • 2 tbsps dried thyme
  • 1 tsp ground cinnamon
  • 1/2 tsp ground clove
  • 30g ground coriander
  • 30g freshly ground grains of paradise
  • 1/2 tsp ground nutmeg
  • 8 cloves garlic
  • 6 spring onions
  • 4 habanero chillies
  • 120ml lime juice
  • Sea salt
  • Dash soy sauce
  • Canola oil, as needed
  • 1 red snapper, about 1-1.5kg

  • For the vegetables:

  • 4 courgettes (2 green and 2 yellow), sliced lengthwise
  • 2 red peppers
  • Salt
  • Freshly ground black pepper

  • For the island salsa:

  • 120g mango, chopped
  • 120g pineapple, chopped
  • 1 star fruit, chopped
  • 60g red onion, chopped
  • 30ml red wine vinegar
  • Small handful coriander leaves, freshly chopped
  • Salt
  • Freshly ground black pepper

Use imperial measurements

Method

How to make Kevin Nurse's jerk red snapper and island salsa

Jerk red snapper:

1) Preheat a griddle pan. Put the spices, garlic, spring onions, chillies, lime juice, salt to taste and a dash of soy sauce in a blender. Add the oil and combine ingredients to make a paste. Score the fish and rub the marinade into its sides. Place in a resealable plastic bag and refrigerate for 30 minutes.

2) Remove the snapper from the bag and place on the greased griddle pan, cooking each side for 7 minutes without flipping.

3) While the fish is cooking, brush the courgette with oil and season with salt and pepper. Put courgette slices and the whole pepper on the griddle, cooking until the courgette is tender and the red pepper blackened. Set courgette aside and let the red peppers steam in a covered bowl for a few minutes before removing the skins.

Serve the vegetables with the whole fish, garnished with island salsa.

Island salsa:

Combine the chopped fruit and onion in a bowl. Stir in the red wine vinegar and coriander then add salt and pepper, to taste. The salsa helps to cool off the spice of the fish.

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