St. Lucia Jerk Fish with Banana Salsa

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.


4 servings

Total Time

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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, 45 minutes. Flip fillets and cook until fish flakes easily when tested with a fork or fingertip, 34 minutes. Serve fillets with salsa.


Form a St. Lucia-style rub by combining Indian curry powder with Jamaican jerk seasoning.


To prevent sticking — even if the grill grates are brushed with oil — coat the fillets with nonstick spray.


Bring texture to the salsa by including celery as well as banana. Both soak up the taste of the sauce.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 250

% Daily Value*

Total Fat 3g 4%

Saturated Fat 1g 5%

Cholesterol 63mg 21%

Sodium 569mg 23%

Carbs 17g 5%

Fiber 3g 12%

Protein 36g

*Percent Daily Values are based on a 2,000 calorie diet.

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