Jamaican Jerk Fish with Hearts of Palm Ceviche

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Courtesy of Chef Kevin Harris

Ingredients:
  • 6 local fish filets, preferably tuna, salmon, or swordfish

Preparation:
  1. Mix the fish filets with the Jerk Seasoning (see recipe below).
  2. Heat your sauté pan or your grill and sear the filets on both sides. If your fish is cut thin, this is the all the cooking you will need. If not, cook four to six minutes per side, depending on thickness.
  3. Top off the cooked fish filets with the Hearts of Palm Ceviche (see recipe below)

Jamaican Jerk Seasoning Ingredients:
  • 3 Scotch bonnet peppers, seeded
  • 6 scallions, rough chopped
  • 4 garlic cloves
  • ¼ C fresh lime juice
  • 2 Tbsp soy sauce
  • 1 tsp fresh thyme
  • 1 tsp ground allspice
  • ¼ C coconut oil
  • 1 tsp Kosher salt
  • Preparation:
  • Blend all ingredients in a food processor.
* Note: This can be kept for at least two weeks in your refrigerator.
 


Ceviche Ingredients:

  • 2 cans Hearts of Palm, cut 1/2” on a bias
  • 2 Valencia oranges, peeled, seeded and ½” dice
  • 1 large Serrano chili, julienne
  • 1 red onion, julienne
  • 2 ripe tomatoes, peeled, seeded, and ½” dice
  • 1 Tbsp snipped chives
  • 1 Tbsp fresh cilantro
  • 1 Tbsp fresh chervil
  • 3 limes, juiced
  • 1 Tbsp extra virgin olive oil
  • 1 tsp salt


Preparation:

  1. Place the first five ingredients in a bowl.
  2. In another bowl add the lime juice and salt. Gradually add the olive oil. Pour over the hearts of palm mixture. Toss and finish with the fresh herbs. Check for seasoning and enjoy!
 

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