Recipe: Jamaican Jerk Fish with Rice & Greens

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Makes: 2-4 Servings

Enjoy the vibrant, aromatic flavors of this Jamaicain Jerk Sauce Fish Fillet with a side of some yummy rice and greens! Each bite has a punch of flavor - you won’t want to stop eating!

Ingredients for Jamaicain Jerk Sauce:

• 7-10 scallions (chopped)
• 4 garlic cloves (peeled)
• 1 inch piece of fresh Ginger (peeled and roughly chopped)
• 1 Tbsp Jamaican Allspice (pimento)
• 1 Tsp ground Nutmeg
• 1/2 Tsp ground Cinnamon
• 1 – 2 Scotch Bonnet Chilis (clear out the seeds)
• 3 Tbsp Braggs Amino Acids (or Tamari/Soy Sauce)
• 3 Tbsp Pineapple Juice
• 3 Tbsp dark brown sugar
• 2 Tbsp Olive Oil
• 6 sprigs of fresh Thyme (stem removed)
• 1 Tbsp Lemon Juice
• 1 Tsp Salt

Other Ingredients:

• Cod Fish Fillet (or choose any fish you prefer)
• Basmati Rice
• Mixed Salad Greens
• Hamama Microgreens of your choice! :D

Instructions:

1. Preheat your oven to 375F for the fish.
2. Get out your Food Processor and add on the ingredients for the Jamaicain Jerk Sauce. Blend to your consistency. You can choose to keep it chunky or puree until smooth)
3. Once your Jerk Sauce is ready, set your fish on a baking sheet with parchment paper. Cover the Fish in the Jerk Sauce on both sides. Place in the oven once ready and cook for 20-30 minutes until the Jerk Sauce browns up the fish.
4. While you wait for the fish to be done you can boil a pot of water and add in the Basmati Rice when ready. Cook until done and set aside.
5. Once all is ready you can add a side of rice and mixed greens to your plate with the fish. Personally the dish to me is wonderful when so simple with just those sides. You can always make a salad if you choose, but just adding fresh greens and some warm rice is great for adding extra texture, flavor and freshness to your jerk sauce and fish.

Enjoy!!