Jerk Fish Poutine? Some may think it sounds crazy, or even sacrilegious, but I have to tell you that Jerk Fish Poutine is surprisingly delicious!
Disclaimer: This post was written in affiliation with Grace Foods. All thoughts and opinions expressed on this blog are my own.
For purists, perhaps any alterations to the original Quebecois favourite may very well be unheard of. For adventurous eaters who love playing with flavour combinations or pushing the boundaries when it comes to food, this Fish Taco Poutine will be a pleasant surprise.
I wanted to cook up a jerk recipe using Grace Jerk Marinade. We all know Little One can eat an entire Jerk Chicken (yes, the whole chicken) on her own. My Dad is from the Caribbean, so I cook Jerk Chicken once every few weeks. I wanted to go for something a bit different than the standard Jerk Chicken dish I always cook. I am a big fan of Fish Tacos and regularly order them if they are on a menu at a restaurant, so I thought, “Why not Jerk Fish?” I wanted to think of something completely different and unique. Then I thought of…
Jerk Fish Poutine.
We love fish, we love jerk seasoning, and we love poutine. The Jerk Fish Poutine was definitely a bold move, but it is a hit with all the members of this household!
- 2 large white fish fillets or 10 oz (I used Basa)
- ½ cup Grace jerk marinade
- 6 medium potatoes, cut into strips for French Fries (not shoestring cut and not wedge cut)
- 2 Tbsp vegetable oil
- 1 cup (or however much you want to use) cheese curds
- Gravy (homemade or store-bought)
- Clean whitefish and put into a large Ziploc bag, along with the Grace jerk marinade.
- Seal and let marinate for 2 hrs. Place Basa fillets on a baking sheet.
- Toss potatoes/French Fries in oil and place on a baking sheet.
- In a 425 degree oven, place baking sheet in oven and cook Basa for 10-12 minutes or until fish is flaky (flakes off with a fork).
- Place French Fries in the oven and let bake for 55 to 60 minutes (same temperature as the fish). Halfway through cooking, turn fries over so they cook evenly.
- GRAVY - I like to use the drippings from the pan (jerk fish) to a cup of vegetable stock, 3 Tbs flour to thicken. If using store-bought gravy, add drippings so you get that jerk seasoning taste.
- When fries and fish are ready, place fries in a serving platter, add cooked Basa on top, add cheese curds, drizzle gravy on top. Serve!
Because the jerk seasoning can be a little bit hot and spicy for some, I always like to have something to provide some coolness. We made a simple two ingredient frozen beverage. Little One likes to call this her Mango Frosty. It’s just frozen mango and coconut water. I bought a huge crate of mango over the Summer, and we peeled and cut some up for the freezer. I like to have mango all year round!
Frozen mango and Grace coconut water into the blender, et voila! Done.
Grace Gives Back
In the spirit of giving back, a portion of the proceeds from the sale of any of the Grace jerk products for the month of December will support the Canadian Red Cross Hurricane Irma appeal up to $10,000. Here is the link for the $1 off coupon. What a great initiative.
If you’re looking for some inspiration, here are a few Caribbean recipes from Grace for you to try! If you try our Jerk Fish Poutine, or our Mango Frosty, let us know in the comments section.
This I think would be something the hubby would love! I personally don’t like fish or seafood but he’s a huge fan.
Very different but I think I would like this! I like Jamaican Jerk Fish so this would be great!