Jerk fish with slaw and harissa yoghurt

This combination of jerk fish, slaw, avocado cream and harissa yoghurt is all sorts of delicious. Prepare it ahead of time for an easy pull-together midweek dinner.

  • 30 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


  • 800 gram firm white fish fillets
  • 1 1/2 tablespoon garlic powder
  • 1 1/2 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon dried thyme leaves
  • 2 tablespoon olive oil
  • salt and black pepper
  • 400 gram radicchio or red cabbage, leaves separated
  • lime wedges, to serve
  • 350 gram white cabbage, shredded
  • 2 cup loosely packed coriander leaves
  • 1 small red onion, halved, thinly sliced
  • 2 tablespoon sliced pickled jalapeño
  • 1/4 cup freshly squeezed orange juice
  • 1 clove garlic, crushed
Avocado cream
  • 2 small avocados, mashed
  • 1/3 cup sour cream
  • 2 tablespoon lime juice
Harissa yoghurt
  • 1 cup greek yoghurt
  • 2 tablespoon harissa


  • 1
    Cut fish fillets diagonally into 1.5cm-wide, 12cm-long strips. Combine garlic powder, cayenne, cinnamon, allspice, thyme and oil in a medium bowl; season. Add fish; toss to coat well in mixture. Cover; refrigerate until required.
  • 2
    Make the Slaw, Avocado cream and Harissa yoghurt (see below).
  • 3
    Heat a large, non-stick frying pan over high heat; cook fish, in two batches, for 4 minutes or until it is just cooked.
  • 4
    Fill radicchio or cabbage leaves with Slaw and fish. Top with the Avocado cream and Harissa yoghurt. If desired, drizzle with a little extra harissa. Serve with lime wedges.
  • 5
    Place all the ingredients in a large bowl; toss to combine. Season with salt and pepper.
Avocado cream
  • 6
    Combine ingredients in a small bowl; season to taste.
Harissa yoghurt
  • 7
    Combine yoghurt and harissa in a small bowl; season to taste.


• Fish can be prepared to the end of step 1 up to 4 hours ahead. Avocado cream, Harissa yoghurt and Slaw (without the orange juice) can also be prepared ahead; add juice to slaw just before serving. • If preferred, serve in soft tortilla wraps or lettuce leaves. • The jerk seasoning is also great with chicken or pork.