Citrus Jerk Bass With Fonio
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.
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