Chargrilled jerk snapper

Ingredients

• ½ tsp jerk seasoning

• 1 red snapper fillet

• 1 tbsp olive oil

For the okra rice

• ¼ onion, peeled, chopped

• ½ red chilli, chopped

• handful okra, chopped

• 150g/5½oz basmati rice

• 350ml/12fl oz chicken stock

• salt and freshly ground black pepper

To serve

• sprig fresh parsley

• pinch jerk seasoning

Preparation method

1. Sprinkle the jerk seasoning onto a plate and dredge the snapper in it until it is completely covered. Heat the oil in a frying pan and fry the snapper, skin-side down, for 2-3 minutes. Turn the fillet over carefully and cook for a fruther 2-3 minutes, or until golden-brown and cooked through.

2. For the okra rice, heat the oil in a frying pan, and fry the onion and chilli for 2-3 minutes, or until softened. Add the okra and the rice and stir well to coat in the oil.

3. Pour in the stock, bring to the boil, then reduce the heat until the mixture is simmering. Simmer for 8-10 minutes, or until the rice is tender. Season, to taste, with salt and freshly ground black pepper.

4. To serve, spoon the rice onto a serving plate, top with the snapper fillet and garnish with the parsley sprig and a sprinkling of jerk seasoning.