4   6 oz. Fish Fillets (firm fish such as Tilapia)

Juice of 1 lime

1-2 tsp Jerk Seasoning-recommend Walkerswood

3 T. Vegetable oil

Wash the fish with lime juice and rub in the jerk seasoning. Place in shallow dish and wrap in cling film. Chill for 30 minutes up to 2 hours. Remove fish 10-15 minutes prior to cooking.

Heat grill to med/high heat. Lightly oil the grate using a paper towel so fish does not stick. You can make use a fish basket as well. Cook fish 3-5 minutes over direct heat, depending on thickness of fish. Turn fish and cook for 3 minutes. Fish is done when it flakes with a fork.

Pineapple Salsa

3 Tablespoons Fresh Lime Juice

1 pineapple, peeled and cut crosswise into ½ slices

¼ cup finely chopped red onion

1 jalapeno pepper, seeded and minced

2 Tablespoons minced red pepper

2 Tablespoons finely chopped fresh cilantro

Olive oil

Kosher Salt

Method

Drizzle or brush pineapple with olive oil, sprinkle lightly with kosher salt. Place pineapple on grill over direct heat. Grill for 5-6 minutes and turn over, let cook for another 5 minutes or until pineapple is nicely caramelized and soft.

Remove pineapple core and dice.

In a large bowl, combine remaining ingredients and mix well.

Serve with the jerked fish.

This is a recipe my Aunt Etheline makes and is one of my favorites!

INGREDIENTS   1kg/2lb         Oxtail

200g/7oz Chopped Tomatoes – (Small tin)

100g/3oz Mix Red, Green, and Yellow Peppers (Diced or Strips) – optional

125g/4oz         Plain Flour – (For dredging oxtail)

125g/4oz         Plain Flour – (For dumplings)

1                  Large Onion – (Peeled & diced)

2                  Cloves of Garlic – (Peeled & crushed)

1 TBS                  Curry Powder

1 TBS                  Paprika

Drizzle                  Cooking Oil – For frying

To taste          Salt & Pepper

METHOD   Rinse oxtail and pat dry with paper towel, season with salt, pepper, and paprika, cover and leave to one side   Place flour for dredging oxtail into a suitable bowl/plate   Heat oil on a medium heat, in a suitable saucepan or frying pan   Dredge each piece of oxtail into flour (so as to coat evenly), gently shaking off any excess and fry in heated saucepan/frying pan until browned. Transfer and keep warm, browned oxtail in suitable casserole dish or large saucepan   Lightly fry the onions, peppers and garlic and gently stir into the oxtail followed by the chopped tomatoes   Pour over, enough boiling water to cover the oxtail and cook on a low heat for approximately 2hours, or until tender, stirring periodically adding more water as required.  

Dumplings: Mix flour for dumplings with cold water, gradually binding together using a spoon, or by hand until of a dough-like consistency.   Break off a part of the dough and roll in hands to form a small sausage shape which is slightly fatter to the middle. (The mixture will make approximately 8-10 dumplings), add dumplings to the already cooked oxtail and simmer for a further 5minutes before serving

SERVING SUGGESTION/COOK’S TIPS

• Can be served with plain rice, rice and peas, potatoes or nan-bread
• A tin of butter beans can be added as an alternative to dumplings
• Spinner dumplings are so called because of the way they are spun/twisted between the palms