GAME-CHANGER! (See video at 33 seconds for a demo) Tilt the pan slightly so the oil pools on one side and won’t splatter on you.įlip the fish with a spatula “uphill” so you have the help of gravity slowing down the flip so the delicate fish will not break. I used to use a spatula plus a butter knife or my free hand to control the flip so the fish wouldn’t break. Cook for 2 minutes on the first side until the surface is a deep bronze colour with a reddish tinge (don’t let it burn!), carefully flip then cook the other side for 1 minute.įish is delicate so you have to flip carefully. As soon as you see the first small wisps of smoke, place 2 fillets in the pan presentation side down. Pan fry 3 minutes – Heat oil in a large non-stick skillet over high heat. Then coat each piece of fish with the seasoning, pressing to adhere. Jerk seasoning – Mix the jerk seasoning spices in a bowl.Ĭoat – Spread the jerk seasoning in a tray or plate just large enough to fit the fish fillets. That’s a 3 minute dinner – we need more of these in our life!!! In a nutshell: coat fish in the jerk seasoning then pan fry for 2 minutes on the first side and 1 minute on the second side. The flesh is moderately firm and moist, and fillets are easy to cook evenly because they are flat with an even thickness (as opposed to, say, salmon, when some fillets have a very thick “hump” (the loin) though you can find thin salmon fillets (the tail end).ĭon’t have fish? You can the jerk seasoning on chicken, shrimp/prawns or vegetables. Snapper is a very popular fish here in Australia, beloved for the mild, sweet, delicate flavour, which is not “fishy” at all. It needs to be thin so it cooks through within 3 – 4 minutes else the jerk seasoning will burn. The fish pictured throughout this post is snapper, pictured below, but jerk seasoning will work with any type of fish fillet that’s suitable for pan frying as long as it is a thin fillet no thicker than 1.5 cm / 0/6″ at the thickest point. Thin fish fillets = more surface area = more Jerk Seasoning = □□ Fish for jerk fish Garlic powder – more onion powder, and vice versaīrown sugar – 2 tsp caster sugar / superfine sugarĬayenne pepper – Pure ground chilli, red pepper flakes, 1/2 tsp freshly ground black pepper or omit if you want not spicyĬinnamon powder – Try not to leave this out! It adds an irreplaceable special touch. There’s so many spices in Jerk seasoning, if you’re missing one (or two…) it’s not the end of the world, you’ll still end up with a terrific Jamaican-(ish) spice blend. The smell when it hits the pan is intoxicating! The perfect blend of savoury flavour, a hint of spiciness with the signature touch of sweetness. Here are the spices you need for jerk seasoning. Caribbean coconut rice and beans plus Jamaican Slaw recipes coming this week!įlavour loaded crispy crust on juicy white fish is a match made in heaven…. □ It’s fine if you’re missing one or two spices cause there’s so many spices in it anyway.ĭon’t have fish? Use the jerk seasoning on chicken, shrimp/prawns or vegetables. □ Big, bold, Caribbean flavours using everyday spices: garlic, onion, thyme, paprika, all spice, cinnamon, nutmeg, cayenne. Kicking off Jamaican week with the main – Jerk Fish! Why you need Jerk Fish in your life Marianna Vitale serves red mullet in a simple anchovy cream, while Antonella la Macchia dusts cod fillets with a light semolina batter for her Fried cod with cauliflower ‘affogato’.Side – Jamaican Coconut Rice and Peas (beans)ĭessert – rum and raisin ice cream without an ice cream maker! Italian’s are known for their deep respect for quality produce fresh fish only needs the lightest of culinary touches for spectacular results. For a seafood pasta dish certain to impress friends and family, try Mauro Uliassi’s striking Fusilli with sea urchin and chicory purée recipe which can be made in just 30 minutes. Mauro Uliassi cooks spaghetti with clams, parsley and tomatoes in his version of spaghetti alle vongole, while Daniele Usai tops his Mussels, chilli and garlic spaghetti with a refreshing sorbet for a different take on a classic Italian starter. The pure, subtle flavour of fresh pasta makes it the perfect vehicle for the strong, assertive flavour of shellfish. Teresa Buongiorno’s Cuttlefish and cardoncelli tartare pairs cuttlefish with oyster mushrooms, while Gaetano Trovato makes cuttlefish rolls with a rich cuttlefish ink sauce for his delicious Red prawn, cuttlefish and sea lettuce starter. Winter, for example, is cuttlefish season and will feature on many of our Italian chefs menus. As this collection demonstrates, Italian seafood recipes vary a great deal depending on the chef, region and season. Italy’s enviably long, sun-kissed coastline provides the country with a bounty of fresh seafood each day.
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