Combine ginger, sugar, allspice, cumin, salt, garlic, sliced Scotch bonnet pepper, orange juice, and juice from 1 lime in a blender or small food processor. Purée until smooth. Pour mixture over fish in a glass or ceramic dish, turning to coat both sides. Let stand for 30 minutes, turning once.
While fish marinates, juice 2 limes in a medium bowl (cut remaining lime into wedges and set aside). Whisk mayonnaise and agave or honey into lime juice. Add slaw mix, scallions, and minced serrano (if using); toss to mix. Chop enough cilantro leaves to make ¼ cup and add to slaw. Season with salt and pepper.
Heat a large skillet or grill pan with olive oil over medium heat. Remove fish from marinade and cook for 3 minutes, until lightly browned. Turn fish and sear on remaining side for 2–5 minutes (depending on thickness), until fish is opaque and flakes easily.
Divide fish and slaw among plates. Garnish with extra cilantro and lime wedges. Serve hot.
Jamaican Whitefish with Spicy Slaw
Amount Per Serving
Calories 298Calories from Fat 126
% Daily Value*
Total Fat 14g22%
Saturated Fat 2g10%
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Total Carbohydrates 24g8%
Dietary Fiber 6g24%
* Percent Daily Values are based on a 2000 calorie diet.