Lunch / Dinner
St. Lucia Jerk Fish with Banana Salsa
From fish to salsa to rice, this meal is loaded with fresh island flavor — and you can enjoy it in your own backyard!
Though native foods remain mainstays in the Caribbean, the favored flavors have been influenced by other cuisines over the years. Experience for yourself how Indian food plays into St. Lucian cooking by seasoning this fish with a blend of the native jerk and Indian curry powder. Then cook the fillets on the grill to hold true to island tradition.
A fresh take on salsa — including banana, celery, and chile — takes the fish above and beyond. Serve it all over zesty cilantro-lime rice for a full-on Caribbean feast.
FOR THE FISH, MIX:
FOR THE SALSA, COMBINE:
Test Kitchen Tips
Availability will be the deciding factor in what type of fish you use for this recipe. Yellowtail jack is shown, but try red snapper if you can find it.
Known as “Jamaican ketchup,” Pickapeppa Sauce is aged in oak barrels, giving it distinct flavor. Tomatoes, mangoes, raisins, and tamarind are among the key ingredients. Look for it in the hot sauce aisle.
Preheat grill to medium-high. Brush grill grate with oil.
For the fish, mix together curry powder and jerk seasoning; rub onto fillets.
For the salsa, combine banana, celery, onion, chile, rum, Pickapeppa, and lime juice; season with salt.
Coat fillets with nonstick spray and grill, flesh side down if not skinned, until edges begin to brown, 4–5 minutes. Flip fillets and cook until fish flakes easily when tested with a fork or fingertip, 3–4 minutes. Serve fillets with salsa.
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 63mg 21%
Sodium 569mg 23%
Carbs 17g 5%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.