Ingredients

1 pound white fish fillets

For the marinade:

RawSpiceBar’s Jamaican Jerk Spices

4 spring onions, chopped

1 inch ginger, grated

4 garlic cloves, crushed 2 tbsp fresh thyme 2 tbsp canola oil 2 limes, juice and zest 2 tbsp white vinegar

1 tbsp kosher salt

1 tbsp dark rum (optional)

Preparation

Prep:

  1. Lay the fish in a shallow dish, make a few slashes in the flesh with a sharp knife and set aside.
  2. Heat 2 tbsp canola oil over medium-high heat in a saucepan. Add RawSpiceBar’s Jamaican Jerk Spices and stir until fragrant, about 2 minutes. Transfer to food processor.
  3. Combine all remaining ingredients for the jerk marinade in a food processor and blend. 4. Pour marinade over the fish and massage in. Leave in the fridge to marinate for at least 2 hours.

Bake:

  1. Place fish and marinade in a baking dish and bake in a preheated 350F oven until cooked and slightly charred, about 15-20 minutes.
  2. Serve jerk fish in chargrilled soft tacos and top with RawSpiceBar’s corn mango salsa.