Jerk dishes take me back, way back. First to my great-aunt, whose cooking connects me to the West Indies every time I get a taste of pork or chicken that’s been dry rubbed with that island mix. The irony is that as a kid, growing up in a family that hailed from Barbados and Puerto Rico, I didn’t really like island food. I wanted to eat American food like meat loaf and spaghetti. But once I became a chef, I fell in love with all the flavors I grew up with. This is basically my homage to my aunt’s recipe. All I’ve done here is add citrus to it to brighten up the flavors.
Recipe information
Yield
6 servings
Ingredients
Bass:
Fonio:
Preparation
Bass:
Step 1
Combine all the ingredients except the fish and fonio in a blender and puree until smooth and completely combined.
Step 2
Take the fish and lightly score the skin diagonally in four places with a sharp knife, making sure not to cut too deeply. Place the fish in a nonreactive container with a lid and cover with the jerk marinade. Cover and refrigerate for at least 2 hours and up to 12 hours.
Step 3
Preheat the oven to 350°F and put a cast-iron grill pan in the oven to heat until it’s very hot (test by sprinkling a drop of water on the pan to see if it sizzles).
Step 4
Remove the fish from the marinade and pat dry. Place in the hot pan skin side down and cook for 5 to 6 minutes. Turn the fish over and cook for 5 more minutes, until the fish flakes easily with a fork.
Step 5
Remove from the pan and serve over fonio.
Fonio:
Step 6
In a 2-quart saucepan, heat the oil over medium heat. Sweat the ginger, garlic, and shallots and cook for 3 minutes, until the onion becomes translucent. Add the okra and tomatoes.
Step 7
When the tomatoes burst, add the fonio and stir with the vegetables to coat. Add 1 1/2 cups of water, bring to a simmer, cover tightly with the lid, and turn the heat to low. Cook for about 20 minutes.
Step 8
Fluff with a fork and let it steam for 5 minutes. Stir in the torn Thai basil.
