Food Month Pot-pourri – Such A Jerk!


Rainforest Seafoods’ Jerk Salmon with Fried Bammy and Plantain Chips

4 (5-oz) Rainforest Seafoods Salmon fillets

1 bammy cut in four quarters

1 ripe plantain, sliced

Coconut milk (liquid)




1 red onion, roughly chopped

11/2tsp dried thyme

Green tops of two scallions, chopped

1tsp allspice

1/2tsp ground cinnamon

1tbsp white pepper

1/4tsp ground nutmeg

1 jalapeno, chopped

2tbsp olive oil

3tsp salt




1. Place all ingredients into food processor and process for 15 seconds. (There will be extra marinade. Marinade can be refrigerated for one week or frozen up to two months.)

For the fish:

1. Spoon two teaspoons of the jerk marinade on each side.

2. Place into a hot grill or grill pan and turn heat down to medium.

3. After two minutes (should be brown) turn over and cook three to five minutes, until fish is cooked through.

4. Soak bammy in coconut milk and cinnamon mix for five minutes and deep fry until desired crisp is achieved.

5. Deep fry ripe plantain. Plantain and bammy are served with the fish.

– Chef Randie Anderson

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