Jerk Barbecue Fish with Grilled Pineapple Salsa

jerkfish.jpg (1)

This classic Caribbean preparation is a real mouth-tingler. Cook the fish on the BBQ for maximum flavour – jerked food should be smoky, too. It is possible of course to also cook the fish indoors in the oven. The pineapple can be charred on a griddle pan.


• 4 white fish, such as bream, cleaned and gutted, but left whole


• 11/2 tbsp ground allspice

• 55g (1/4 cup) muscovado sugar

• 4 garlic cloves, peeled

• 1 tbsp thyme leaves

• 5 spring onions

• 1/2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/2 tsp ground cloves

• 3 Scotch bonnet chillies, deseeded

• juice of 2 limes, plus one extra lime

• 1 tsp sea salt


• 1 pineapple, peeled, cored and cut into thick slices

• juice of 1–2 limes

• 1 small red onion, finely diced

• small bunch of chopped coriander

• 1 red pepper, deseeded and finely chopped

• 1 tsp runny honey


PREP TIME: 15 minutes
COOKING TIME: 25 minutes

1. Combine all the jerk marinade ingredients except the extra lime together in a blender. Once blended, spoon the majority of the marinade inside the four fish, then brush the rest on the outsides, leaving a few tablespoons. Mix the remaining tablespoons with the juice of the lime and set aside.

2. When ready to cook, light the barbecue. When the flames have died down and the coals are covered in a layer of white ash, grill the pineapple pieces until they have nice grill marks. Chop and combine with the other salsa ingredients.

3. Cook the fish on the barbecue also, for 15–20 minutes or until cooked through. It is easiest to cook them in a fish rack, which helps to stop them sticking and makes them easier to turn. Serve with the pineapple salsa.

Fish (serves 4) per serving 377kcals, 43g protein, 14g fat, (4g saturates), 23g carbs, 2g fibre, 16g sugar, 0.6g sodium

Salsa Per serving (based on 30 servings/spoonfuls) 20kcals, 0g protein, 0g fat, (0g saturates), 5g carbs, 1g fibre, 4g sugar, 0g sodium


Helen Graves is a freelance food and travel writer based in South-East London. She writes for print and online publications and is the author of the book 101 Sandwiches and the food blogs Food Stories (, and The London Review of Sandwiches ( Helen’s writing and recipes are inspired by the diversity of London and her travels around the world. Helen won the fresh faces in food writing award at the Young British Foodie Awards in 2013.


Follow Helen on Twitter and Instagram @FoodStories.


, 14 March 2017