Jerk Fish Tacos with Slaw & Salted Butter Honey & Pear Cake

nMain: Jerk Fish Tacos with Slaw and Avocado Cream
Women’s Weekly Cooking for Friends

Dessert: Salted Butter Honey & Pear Cake
Delicious Daily

Hi everyone!

So first things first – what does “Jerk” actually mean (when referring to cooking and not a person)??

“Jerk is also derived from the action of “jerking”, which referred to poking meat with holes so that flavour could more easily be absorbed. The term jerk spice (also commonly known as Jamaican jerk spice) refers to a spice rub. The word jerk refers to the spice rub, wet marinade, and to the particular cooking technique.”

So there you have it and the fish in these tacos has a beautiful rub comprised of allspice, thyme, cayenne pepper, ground cinnamon and garlic powder – Thank goodness for Masterfoods herbs and spices.

Leave the rub on for several hours

This is a simple, fresh and delicious meal that the whole family will love. My daughter-in-law often serves it and I have wanted to try it for ages so when I saw this recipe in another fabulous Women’s Weekly cookbook, I had to give it a go.

I used Mahi Mahi fish which isn’t always available but my local fish monger from Lakeside Fish Market recommended it as it is firm and fleshy. I marinated the fish all day and rather than fry the fish as in the recipe, I took a leaf out of my daughter-in-law’s book and baked the fish for around 15 minutes at 180°c. After that I gently pulled the fish apart. Now I did this for a couple of reasons. Handling a large piece of fish in a taco is messy and difficult but also it’s an opportunity to moosh up the fish in all the flavours of the marinade that have seeped onto the baking tray. It also makes the fish go a very long way.

Bake the fish rather than fry then gently pull it apart.

I served it with the suggested slaw, which was fresh and tangy with orange juice for a dressing and the blended avocado, lime juice and sour cream. Perfection in a laid back family friendly dinner. 10/10 all round.

Dessert was another one of those homely do ahead cakes that works well as a dessert or as afternoon tea. An irresistible combination of salty and sweet, this simple buttery cake is equally good with apples. I just loved the look of it with the pears on top – it’s very impressive.

Serve for dessert or afternoon tea

Do this cake the day before but leave the last step of brushing with butter and sprinkling with salt, until you are about to serve. A dollop of cream or ice-cream and you’ve nailed it. 9/10.

So until next time.

From my table to yours with love x

Jerk Fish Tacos with Slaw and Avocado Cream

625 g firm white skinless fish fillets (cut into long pieces (I used Mahi Mahi))
1 tsp ground allspice
½ tsp dried thyme
1½ tsp cayenne pepper
1 tsp ground cinnamon
1½ tbsp garlic powder
¼ c olive oil
2 medium avocados (approx 500g)
½ c sour cream
2 tbsp lime juice
350 g white cabbage (shredded (I used red cabbage))
2 c loosely packed fresh coriander leaves
1 sml red onion (halved, sliced thinly)
1 fresh long green chilli (seeded, sliced)
¼ c fresh orange juice
1 clove garlic (crushed)
16 sml flour tortillas

Combine fish, allspice, thyme, cayenne pepper, cinnamon, garlic powder and oil in a medium bowl. Season. Cover; refrigerate until required
Blend or process avocado, sour cream and lime juice until smooth. Season to taste.
Combine cabbage, coriander, onion, chilli, orange juice and garlic in a large bowl. Season to taste.
Heat a large, non-stick frying pan over medium heat; heat tortillas, in batches, 15 seconds each side. Wrap tortillas in foil to keep warm.
Increase heat to high; cook fish in same pan, in two batches, for 4 minutes or until just cooked. NOTE: I cooked the fish in the oven at 180°c for 15 minutes (or until cooked to your liking) then loosely broke the fish up.
Serve warm tortilla filled with fish and slaw, topped with avocado cream.

Main Course

Modern Australian

Salted Butter, Honey & Pear Cake

250 g salted butter (melted, cooled plus 1tbs extra melted butter)
200 ml runny honey
150 g brown sugar
3 eggs (lightly beaten)
½ c milk
2 tsp vanilla extract
2⅔ c self-raising flour
1½ tsp ground cinnamon
2 pears (1 coarsely grated, 1 thinly sliced)
juice of ½ a lemon

Preheat the oven to 160°c. Grease a 22cm round cake pan and line with baking paper.
Place butter, ½ cup honey and sugar in a bowl and stir to combine. Add egg, milk and vanilla, and stir to combine. Fold in flour, cinnamon and grated pear. Spread into prepared pan.
Place sliced pear in a bowl with lemon juice and 2 tbsp honey, and gently toss to combine. Arrange over batter in a fan pattern. Bake for 1 hr 40 minutes or until a skewer inserted in the centre comes out clean.
Brush with extra butter and remaining 35ml honey and scatter with ¼ tsp salt flakes to serve.

Dessert

Modern Australian

Jerk Fish Tacos with Slaw & Salted Butter Honey & Pear Cake