Jerk Jack Fish with Sugarcane Skewer
- serves 0
A fish dish with Caribbean flair! Jack fish coated in homemade jerk sauce and served with a piece of sugarcane.
½ cup ground allspice
½ cup packed brown sugar
6-8 garlic cloves
4-6 Scotch bonnet peppers, seeded and cored (wear gloves)
2 Tbsp thyme leaves
2 bunch scallions (green onions)
1 tsp cinnamon
½ tsp nutmeg
kosher salt and black pepper to taste
1 tsp molasses
2 Tbsp soy sauceFish
1 ½ lb(s) jack fish, cleaned, scaled and scored
1 pole of sugarcane; cut an 8-inch piece off, remove bark, then cut into 1/6 skewers
1. Blend all ingredients in a food processor until smooth.Fish
1. Add a decent amount of Jerk Sauce to the fish and rub it in. Push a skewer through the mouth of the fish to the back bone of the fish and pierce the tail. Refrigerate for about 30 minutes.
2. Preheat grill to medium-high temperature and place fish on the grill for about 5 to 6 minutes per side, or until skin is crispy.