Jamaican Jerk Fish
Experience the vibrant flavors of the Caribbean with this spicy and healthy Jamaican Jerk Fish recipe, perfect for any meal.
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.
Notes
Serve Jamaican Jerk Fish hot with rice, salad, or your favorite side dishes. Squeeze some lime juice over the fish for added flavor. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 6gProtein: 30gFat: 8gSaturated Fat: 1gSodium: 400mgSugar: 3g
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