2 tsp Jamaican pimento
½ tsp of Grated nutmeg
½ tsp of mace
1 clove of garlic - chopped
1 tsp salt
1 tsp sugar
Sprig of thyme
Pinch of black pepper
3 Spring Onions
2 onions - chopped
2 scotch bonnet peppers - sliced
2 tbsp of oil

METHOD

Heat the pimento in a frying pan with a tablespoon of oil until crisp and then add to the blender. Blend all the ingredients for the marinade together. Pour the mixture on to seasoned fish and leave to marinate in a fridge for 2 hours or overnight. Light the barbecue grill and make sure that the coals are white before putting on the fish. Put the fish on the barbecue skin side down, and keep turning to prevent the fish from getting too dark. Allow to cook slowly.

Tip: It's the combination of the seasonings that gives the jerk its unique flavour.

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