Baked Jerk Grouper

Grouper is a saltwater fish similar to sea bass. It is delicate and weak in flavor, making it perfectly malleable for spicy jerk sauces and other strongly flavored ingredients. When looking for recipes for baked grouper, you might like to stick to interesting, spicy recipes because grouper can handle these flavors so well.

Jerk seasoning relies mainly on Scotch bonnet peppers and allspice. Scotch bonnet chili pepper is the hottest kind of pepper there is, so if you are not keen on spicy dishes, this recipe for baked grouper might not be the recipe for you! If you like spicy fish recipes, you are guaranteed to love this one.

Ingredients -

1½ lbs grouper fillet (hake is also fine to use)
1 tablespoon butter
½ cup ground allspice
1 teaspoon cinnamon
2 tablespoons soy sauce
½ teaspoon nutmeg
½ cup brown sugar
6 garlic cloves
2 tablespoons thyme leaves or 1 tablespoon ground thyme
2 bunches scallions
1 Scotch bonnet pepper
Salt and pepper to taste

Preparation:

Preheat the oven to 375ºF.

Remove the skin and bones from the fish. Rinse and dry with a paper towel. Blend the brown sugar, garlic, allspice, Scotch bonnet pepper, scallions, thyme, nutmeg, cinnamon, soy sauce, salt and pepper in a food processor until smooth to make the jerk sauce.

Taste it and add more salt, pepper or garlic if required.

Melt the butter in a baking dish. Rub the jerk sauce over the grouper or hake and place in the baking dish. Any remaining jerk sauce will keep for a few weeks in the refrigerator.

Bake for 25 minutes or until you can flake the fish with a fork.

(Serves 2)

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Baked Jerk Grouper

Nuttritional Info:

Calories (kcal): 601
% Calories from Fat: 16.8%
% Calories from Carbohydrates: 38.6%
% Calories from Protein: 44.6%

Per Serving Nutritional Information:

Total Fat (g): 12g 18%
Saturated Fat (g): 5g 26%
Monounsaturated Fat (g): 2g 11%
Polyunsaturated Fat (g): 2g 8%
Cholesterol (mg): 142mg 47%
Total Carbohydrate (g): 60g 20%
Dietary Fiber (g): 7g 28%
Protein (g): 70g 139%
Sodium (mg): 1305mg 54%
Potassium (mg): 2167mg 62%
Calcium (mg): 339mg 34%
Iron (mg): 7mg 39%
Zinc (mg): 2mg 15%
Vitamin C (mg): 28mg 47%
Vitamin A (i.u.): 1037IU 21%
Vitamin A (r.e.): 233 1/2RE 23%