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why make this recipe
Jamaican Jerk Fish brings a taste of the Caribbean to your table. It’s full of spicy and smoky flavors that can make any meal feel special. This dish is not just delicious; it’s also healthy, making it a wonderful choice for those looking to eat well without sacrificing taste.
how to make Jamaican Jerk Fish
Ingredients :
- 3 tsp garlic powder
- 3 tsp onion powder
- 2 tsp cooking salt / kosher salt (reduce to 1 1/2 tsp for table salt)
- 3 tsp dried thyme
- 2 1/2 tsp brown sugar, lightly packed
- 2 1/4 tsp cayenne pepper (it’s spicy! See SPICE NOTE)
- 1 1/2 tsp smoked paprika (sub ordinary paprika)
- 1 1/4 tsp allspice powder
- 1/2 tsp cinnamon powder
- 1/2 tsp nutmeg powder
- 4 x 160g/6 oz thin snapper or other white fish fillets, skinless, boneless (up to 1.5cm / 0.6" thick)
- 3 tbsp extra virgin olive oil
Directions :
- Jerk Spice Blend – Mix the Jerk Seasoning spices together in a bowl then spread in a small tray that is just large enough to fit one fish fillet.
- Coat fish – Pat fish dry with a paper towel. Then coat both sides of each fillet with the jerk seasoning, pressing to adhere. Shake off excess, place on a clean plate and coat remaining fish.
- Cook fish – Heat half the oil in a large non-stick pan over high heat. When you see small wisps of smoke, place 2 fillets presentation side down and cook for 2 minutes.
- Flip – the spice crust should be a deep bronze colour with a reddish tinge. Cook the other side for 1 minute until the target internal temperature is 55°C/130°F, or the fish flakes easily at the thickest point.
- Rest – on a rack for 2 minutes (to preserve crispy spice crust). Then serve!
how to serve Jamaican Jerk Fish
Serve Jamaican Jerk Fish hot with rice, salad, or your favorite side dishes. Squeeze some lime juice over the fish for added flavor.
how to store Jamaican Jerk Fish
To keep leftovers, place the fish in an airtight container and store it in the refrigerator for up to 2 days. Reheat gently in a pan on low heat to maintain its texture.
tips to make Jamaican Jerk Fish
- Make sure to pat the fish dry before seasoning; it helps the spice stick better.
- Adjust the spice levels to your liking. If you prefer it milder, reduce the cayenne pepper.
- Let the coated fish rest for about 15 minutes before cooking. This helps the flavors to penetrate the fish.
variation
You can try different types of fish if snapper is not available. Other white fish like tilapia or cod work well too. For a vegetarian option, consider marinating tofu or portobello mushrooms in the jerk seasoning.
FAQs
Can I use fresh herbs instead of dried?
Yes, you can use fresh thyme instead of dried. Just use a larger amount, about three times more.
What can I serve with Jamaican Jerk Fish?
This fish goes great with rice and peas, grilled vegetables, or a fresh salad.
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Is Jamaican Jerk Fish spicy?
Yes, it has a spicy kick due to the cayenne pepper. You can adjust the spice to your taste by using less pepper or omitting it altogether.
Jamaican Jerk Fish
Ingredients
Jerk Spice Blend
- 3 tsp garlic powder
- 3 tsp onion powder
- 2 tsp cooking salt / kosher salt Reduce to 1 1/2 tsp for table salt
- 3 tsp dried thyme
- 2 1/2 tsp brown sugar Lightly packed
- 2 1/4 tsp cayenne pepper It's spicy!
- 1 1/2 tsp smoked paprika Sub ordinary paprika
- 1 1/4 tsp allspice powder
- 1/2 tsp cinnamon powder
- 1/2 tsp nutmeg powder
Main Ingredients
- 4 pieces thin snapper or other white fish fillets, skinless, boneless Each fillet should be about 160g/6 oz and up to 1.5cm/0.6" thick
- 3 tbsp extra virgin olive oil
Instructions
Preparation
- Mix the Jerk Seasoning spices together in a bowl then spread in a small tray that is just large enough to fit one fish fillet.
- Pat fish dry with a paper towel. Then coat both sides of each fillet with the jerk seasoning, pressing to adhere.
- Shake off excess seasoning and place coated fish on a clean plate.
Cooking
- Heat half the oil in a large non-stick pan over high heat. When you see small wisps of smoke, place 2 fillets presentation side down and cook for 2 minutes.
- The spice crust should be a deep bronze colour with a reddish tinge. Flip the fillets and cook the other side for 1 minute until the target internal temperature is 55°C/130°F, or the fish flakes easily at the thickest point.
- Rest the fish on a rack for 2 minutes to preserve the crispy spice crust before serving.