6:00AM

Turn Up the Heat w/G. Garvin

6:30AM

Turn Up the Heat w/G. Garvin

7:00AM

Love That Girl

Find CLEOTV
Just Eats with Chef JJ

Source: CLEO TV / CLEO TV

Ingredients

  • ¼ cup soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chopped fresh thyme
  • 1 scallion, chopped
  • 1 clove garlic, whole
  • ¼ Scotch bonnet pepper, chopped with seeds
  • 1 teaspoon chopped fresh ginger
  • ½ teaspoon ground allspice
  • 1 teaspoon whole black peppercorns
  • 2 tablespoons orange juice
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lime zest
  • ½ teaspoon kosher salt
  • 1 teaspoon brown sugar
  • 2 tablespoons vegetable oil
  • 6 (4- ounce) bass fillets, skin on and de-scaled

Instructions

  1. Combine all the ingredients except the fish in a blender and puree until smooth and completely combined.
  2. Take the fish and lightly score the skin diagonally in four places with a sharp knife, making sure not to cut too deeply.
  3. Place the fish in a non-reactive container with a lid and cover with the jerk marinade.
  4. Cover and refrigerate for at least 2 hours and up to 12 hours.
  5. Preheat the oven to 350 degrees and put a cast iron grill pan in the oven to heat until it’s very hot (test by sprinkling a drop of water on the pan to see if it sizzles).
  6. Remove the fish from the marinade and pat dry. Place in the hot pan skin side down and cook for 5 to 6 minutes.
  7. Turn the fish and cook for 5 more minutes, until the fish flakes easily with a fork.

Nutrition Information

  • Serving Size: 4-6

Also On CLEO TV:
Celebrities Who Proudly Rock (Their) Natural Hair
Chloe & Halle, natural hair
11 photos