Mama Fagan's FiMi Kingston Jerk Fish
My mom is affectionately known has Miss Fagan and this is a dish she made for my dad on a regular basis while I was boy growing up in Kingston, Jamaica. The warm waters of the Caribbean Sea provided a bounty of fish for us on the island; varieties such as Parrot, Jack, Doctor, Snapper, King, Turbot, Wenchman, and Sprat (my favorite), to name a few. Snapper, however, was my dad’s favorite and this is the fish mama, prepared for him.
This fish is prepared with the head on it, don’t be queasy man. Keeping the head helps the fish to maintain it natural moisture while cooking and also adds to the presentation.
This dish is great on its own or with roasted potatoes, (recipe to come soon), or a rustic artisan bread.
2 Tablespoons FiMi Kingston Jerk Rub
1 whole red snapper (gutted and cleaned) ~ ‘memba leave di head on.
Work the Jerk Rub into the fish and allow the fish to marinate for a few minutes. Note that fish takes marinade real easy for 5 to 8 minutes is more than sufficient.
Grill on a gas or propane grill for about 9 minutes per side. Take care not to overcook the fish.
This dish is best enjoyed hot!
FiMi Kingston Oven Baked Salmon Steak
4 Salmon Steak about 2 inches thinks
4 Teaspoons Olive oil (1 per Salmon Steak)
4 Tablespoons FiMi Kingston Jerk Seasoning (1 per Salmon Steak)
Set the oven to 390 degrees Fahrenheit. Rub the oil generously over the Salmon Steaks. Sprinkle the Jerk seasoning over the Salmon (1 teaspoon per steak). Place the seasoned Salmon Steaks, skin side down on a non-stick baking sheet or in a non-stick pan. Bake until the Salmon is fully cooked, about 12 – 15 minutes.