Jerk-Spiced Fish Skewers with Caribbean Couscous & Mango Salsa
Our Jamaican Jerk Seasoning is full of aromatic spice and the bold flavours work beautifully with cod. Served with our Caribbean-inspired Couscous this is a delicious summery meal that’s great for al fresco dining. The fruity and zesty mango salsa is a refreshing accompaniment – if you like things spicy feel free to add a chopped-up chilli. Also delicious with salmon.
Method
Put the cod pieces in a bowl and add the jerk seasoning, olive oil, lime juice and zest. Season and toss to coat in the marinade. Cover and marinate for 20 minutes.
Prepare the couscous according to the packet instructions.
Preheat the BBQ or a griddle pan over a medium heat and lightly oil the grill. Thread the cod and vegetables on pre-soaked wooden skewers, brush with oil and grill, or griddle, for 6-8 minutes, turning regularly until cooked through and lightly charred.
In a bowl toss together the mango, onion, cucumber and mint. Squeeze in the lime juice and mix well. Season to taste with salt just before serving.
Serve the skewers on top of the couscous with the salsa on the side.
Ingredients
- For the Jerk Fish Skewers
- 2 skinless cod loins/fillets, cut into 3cm pieces
- 1½ tbsp Ainsley Caribbean Creations Jamaican Jerk Seasoning
- 1 tbsp olive oil
- juice and zest of 1 lime
- 1 red pepper, cut into pieces
- 1 yellow pepper, cut into pieces
- 1 red onion, cut into pieces
- 1 x packet Ainsley Caribbean Couscous
- For the Mango Salsa
- 1 ripe mango, peeled, stoned, chopped
- ½ red onion, peeled, finely chopped
- ½ cucumber, finely chopped
- 2 tbsp mint, chopped
- juice of 1 lime
- sea salt