Citrus Jerk Bass With Fonio

Name: Citrus Jerk Bass With Fonio
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: ¼ cup soy sauce; 1 tablespoon Worcestershire sauce; 1 teaspoon chopped fresh thyme; 1 whole scallion; 1 clove garlic; ¼ whole Scotch bonnet pepper; 1 teaspoon chopped fresh ginger; ½ teaspoon ground allspice; 1 teaspoon whole black peppercorns; 2 tablespoons orange juice; 1 tablespoon fresh lemon juice; 1 teaspoon finely grated lemon zest; 1 tablespoon finely grated lime zest; ½ teaspoon kosher salt; 1 teaspoon brown sugar; 2 tablespoons vegetable oil; 6 fillets bass fillets; 2 tablespoons olive oil; 1 teaspoon minced ginger; 1 teaspoon minced garlic; ¼ cup small-diced shallots; ½ cup sliced okra; ½ cup grape tomatoes; 1 cup fonio; ¼ cup torn Thai basil

A flavorful Caribbean-inspired dish featuring bass fillets marinated in a citrusy jerk sauce, served over aromatic fonio grain with vegetables. The fish is perfectly grilled and paired with a side of fonio cooked with okra, tomatoes, and Thai basil.

6 servings

3 hr 9 min

Published October 4, 2025

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Ingredients

•¼ cup soy sauce
•1 tablespoon Worcestershire sauce
•1 teaspoon chopped fresh thyme
•1 whole scallion
•1 clove garlic
•¼ whole Scotch bonnet pepper
•1 teaspoon chopped fresh ginger
•½ teaspoon ground allspice
•1 teaspoon whole black peppercorns
•2 tablespoons orange juice
•1 tablespoon fresh lemon juice
•1 teaspoon finely grated lemon zest
•1 tablespoon finely grated lime zest
•½ teaspoon kosher salt
•1 teaspoon brown sugar
•2 tablespoons vegetable oil
•6 fillets bass fillets
•2 tablespoons olive oil
•1 teaspoon minced ginger
•1 teaspoon minced garlic
•¼ cup small-diced shallots
•½ cup sliced okra
•½ cup grape tomatoes
•1 cup fonio
•¼ cup torn Thai basil

Cooking Instructions

1.
Combine all the ingredients except the fish and fonio in a blender and puree until smooth and completely combined.
5 min
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.
120 min
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).
15 min
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.
12 min
5.
Remove from the pan and serve over fonio.
2 min
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.
5 min
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.
25 min
8.
Fluff with a fork and let it steam for 5 minutes. Stir in the torn Thai basil.
5 min

Citrus Jerk Bass With Fonio

6 servings

3 hr 9 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•¼ cup soy sauce

•1 tablespoon Worcestershire sauce

•1 teaspoon chopped fresh thyme

•1 whole scallion

•1 clove garlic

•¼ whole Scotch bonnet pepper

•1 teaspoon chopped fresh ginger

•½ teaspoon ground allspice

•1 teaspoon whole black peppercorns

•2 tablespoons orange juice

•1 tablespoon fresh lemon juice

•1 teaspoon finely grated lemon zest

•1 tablespoon finely grated lime zest

•½ teaspoon kosher salt

•1 teaspoon brown sugar

•2 tablespoons vegetable oil

•6 fillets bass fillets

•2 tablespoons olive oil

•1 teaspoon minced ginger

•1 teaspoon minced garlic

•¼ cup small-diced shallots

•½ cup sliced okra

•½ cup grape tomatoes

•1 cup fonio

•¼ cup torn Thai basil

Cooking Instructions

Combine all the ingredients except the fish and fonio in a blender and puree until smooth and completely combined.

5 min

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.

120 min

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).

15 min

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.

12 min

Remove from the pan and serve over fonio.

2 min

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.

5 min

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.

25 min

Fluff with a fork and let it steam for 5 minutes. Stir in the torn Thai basil.

5 min