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.
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.
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.
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
