Jerk seasoning powder
Jerking is a method of cooking highly spiced meat outdoors in Jamaica, slowly over a pimento wood fire. It was a local option to salt curing which helped to prevent spoilage in the tropical heat. The liberal amounts of indigenous spices and peppers preserved meats and made them taste delicious when cooked over the open fire.
This unique flavour is great to season fish, pork, poultry, beef, vegetables or tofu.
Recipe for ‘Shake N Pan-fry’ fish fillet
This is one of my favourites to prepare when the call is “What’s for Dinner’ and I have other jobs to complete.
Fish fillet (or cutlet)
Heaped tsp Jerk Seasoning (or Fish Spice) per fish fillet
Drizzle fillet with lemon juice and pat dry fillet with paper towel. Add jerk seasoning to freezer bag. Place fillet in freezer bag, close and shake to coat fillet evenly with jerk seasoning. Sit for a few minutes or overnight if preferred.
Heat frying pan on medium heat. Lightly coat frying pan with butter and add fillet to pan. Cook on each side for 2 to 3 minutes or until cooked through. Use spatula to turn.
For a quick meal, under half hour preparation, serve fish with microwave baked potatoes and tossed salad.
Ingredients: Jamaican pimento, onion chips, garlic, paprika, Jamaican ginger, celery, mustard, crushed, Jamaican Scotch Bonnet pepper, salt, sugar