With winter slowly encroaching on us, I've been dreaming of my island holiday last Christmas and craving all the jerk-spiced dishes I relished. I have to admit, I was a bit intimidated at the thought of recreating the jerk sauce myself, but I soon realized that as long as I have all the ingredients, its actually a really quick and simple sauce. It's also extremely versatile...you can make chicken, fish, or even pasta or sauteed vegetables with it. Enjoy this delectable dish with a burst of spices and aromas all the way from the sun-kissed island of Jamaica.
- Put vinegar, rum, hot peppers, onion, green onions, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth.
- Save half the sauce in an airtight bottle or container (it will last up to a week to ten days). Use the rest to marinade the fish.
- Place fish in a large dish or bowl and pour lime juice over it. Add the jerk paste, salt and pepper to the fish pieces and coat well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
- When you are ready to cook the fish, remove it from the bowl and place it on a large frying pan or skillet with hot oil in it.
- Leave the heat on medium. Turn the fish when you see it starting to become whitish opaque on the underside (around 2-3 minutes). Allow the turned side to cook well and serve hot with chopped cilantro as garnish.
If you can't find scotch bonnet or habanero peppers, you can use jalapenos. However, the taste will be slightly different. Also, be careful not to touch your eyes after handling the peppers. Wash hands immediately and thoroughly.