Jerk Fish with Strawberry Salad
- Gluten Free
Why we love it:
- 1 bunch Cilantro (divided)
- 1 teaspoon Ground Allspice
- 1⁄2 teaspoon Cinnamon
- 1⁄4 cup Brown Sugar
- 1 Habanero Pepper
- 1⁄2 teaspoon Ground Cumin
- 1 teaspoon Kosher Salt (divided)
- 1⁄4 teaspoon Black Pepper (freshly ground)
- 2 Limes (zest and juice)
- 1⁄2 Red Onion (divided)
- 4 Tablespoons Extra Virgin Olive Oil (divided, plus a drizzle)
- 11⁄4 pounds Cod (filets)
- 4 cups Baby Spinach
- 1 pint Strawberries
- 4 Tablespoons Salad Dressing (balsamic is classic but use your fave)
Set aside a small handful of cilantro for garnish. Place all other sauce ingredients in a blender (ideally) or food processor. For 4 servings, that is: 1 teaspoon ground allspice, ½ teaspoon cinnamon, ¼ cup brown sugar, ½ habanero (reserve ½ for garnish), ½ teaspoon ground cumin, 1 teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and the remaining cilantro. Zest and juice the 2 limes. Add ¼ of the red onion, slice and reserve the other ¼ for the salad. Add 2 Tablespoons of olive oil and blend until it’s finely chopped but still with texture.
Divide fish into filets as needed. Remove skin if needed and you prefer (you can cook with skin on). Place in a flat casserole dish, sprinkle with a pinch of salt and place skin-side up. Pour ½ the marinade over top and let it sit for 5 - 20 minutes.
Wash and dry spinach as needed. Dice berries and add. Add sliced red onion (if worried about the red onion soak in cold water for 15 minutes). Toss with dressing to taste.
Place fish on a baking sheet, flesh side up. Sprinkle with kosher salt. Broil on upper rack for 6 - 8 minutes or until charred and cooked through - just opaque in the center. If you sense burning before fish is near done, move to a lower rack or loosely cover with foil. Spoon remaining sauce over top.
Garnish with habanero rounds if brave! Serve with salad.