Jamaican Jerk seasoning is one of the most delicious and simple ways to cook fish. This recipe from Chef Kareem Anguin of The Oceannaire room Miami, combines spicy seasoned Cobia with a tangy fresh pineapple chutney.

STEP 1 In a blender, combine soy sauce, rum, scallions, scotch bonnet pepper, garlic, thyme, allspice and fish sauce. Pour marinade over cobia and let sit for two hours.

STEP 2 For the pineapple chutney, cut pineapple and bell pepper into ¼ inch dice. In saucepan combine with vinegar, raisins, brown and scotch bonnet pepper. Cook over a low heat for 15-20 minutes.

STEP 3 Strain pineapple and bell pepper, save the liquid. Place the pineapple and bell peppers in the fridge to cool for 30 minutes.

STEP 4 Remove Cobia from marinade, place on sheet and bake for 30 minutes at 300°C

STEP 5 Roughly chop cilantro and add to pineapple mixture and mix well. To serve, place cobia on a plate with a 1-2 tablespoons of pineapple chutney on top. Serve with steamed greens.

INGREDIENTS

2lbs (900g) Open Blue Cobia fillets
4oz (120g) Soy sauce
6 fl. oz. (175ml) dark rum
½ bunch scallions
1 scotch bonnet pepper
1oz garlic
6 sprigs thyme
5 tablespoon allspice
3 fl. oz.(85ml) fish sauce

Pineapple Chutney:

1 pineapple
1 red bell pepper
4 cups white balsamic vinegar
8oz (250g) golden raisins
6oz (150g) brown sugar
1 scotch bonnet pepper
 1 bunch cilantro