Jamaican Jerk Fish Recipe

Introduction

Jamaican Jerk Fish is a vibrant and flavorful dish that brings a touch of the Caribbean to your kitchen. This recipe uses a fragrant blend of spices to create a spicy, savory crust on tender white fish fillets. Perfect for a quick weeknight dinner or a special occasion, it’s sure to impress.

Ingredients

• 3 tsp garlic powder
• 3 tsp onion powder
• 2 tsp cooking salt or 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 (substitute ordinary paprika if needed)
• 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

Instructions

1. Step 1: Combine all the jerk seasoning spices in a bowl and spread the mixture evenly in a small tray that fits one fish fillet.
2. Step 2: Pat the fish fillets dry with a paper towel. Coat both sides of each fillet with the jerk seasoning, pressing lightly to help it stick. Shake off any excess seasoning and place the coated fillets on a clean plate.
3. Step 3: Heat half of the olive oil in a large non-stick pan over high heat. When small wisps of smoke appear, add two fillets presentation side down and cook for 2 minutes.
4. Step 4: Flip the fillets carefully. The cooked side should have a deep bronze color with a reddish tint. Cook the other side for 1 minute, or until the fish reaches an internal temperature of 55°C (130°F) or flakes easily at the thickest point.
5. Step 5: Remove the fillets and rest them on a rack for 2 minutes to preserve the crispy spice crust, then serve immediately.

Tips & Variations

• For a milder heat, reduce the cayenne pepper amount or omit it altogether.
• Try using blackened seasoning or add a splash of lime juice before cooking for extra brightness.
• Swap snapper with other firm white fish such as cod, haddock, or tilapia if preferred.
• Serve with traditional Jamaican sides like rice and peas or fried plantains for a complete meal.

Storage

Store any leftover cooked jerk fish in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a pan over medium heat to maintain the crispy spice crust without drying the fish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the jerk seasoning in advance?

Yes, the spice blend can be mixed ahead of time and stored in an airtight container for up to 2 weeks, making it easy to season fish quickly when needed.

What if I don’t have a non-stick pan?

You can use a well-seasoned cast iron skillet or a regular pan, but be sure to use enough oil to prevent sticking and maintain medium-high heat to properly sear the fish.

Jamaican Jerk Fish Recipe

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★★★★★

4.8 from 86 reviews

This Jamaican Jerk Fish recipe features a spicy, aromatic jerk seasoning blend that perfectly complements tender white fish fillets. The fish is pan-seared to develop a flavorful, crispy spice crust while maintaining moistness inside, delivering a vibrant and authentic Caribbean experience.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Jamaican

Ingredients

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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
• 1 1/2 tsp smoked paprika (substitute ordinary paprika)
• 1 1/4 tsp allspice powder
• 1/2 tsp cinnamon powder
• 1/2 tsp nutmeg powder

Fish and Cooking

• 4 x 160g / 6 oz thin snapper or other white fish fillets, skinless and boneless (up to 1.5cm / 0.6″ thick)
• 3 tbsp extra virgin olive oil

Instructions

1. Jerk Spice Blend: Mix all the jerk seasoning spices together in a bowl until well combined. Spread the blend evenly in a small tray just large enough for one fish fillet to coat them effectively.
2. Coat Fish: Pat each fish fillet dry using a paper towel. Coat both sides of every fillet generously with the jerk seasoning, pressing gently to ensure the spices adhere well. Shake off any excess seasoning and place the fillets on a clean plate while you coat the remaining fish.
3. Cook Fish: Heat half of the olive oil in a large non-stick pan over high heat. When the oil begins to show small wisps of smoke, carefully place two fillets presentation side down in the pan. Cook for 2 minutes without moving them to develop a deep bronze, reddish-tinged spice crust.
4. Flip: Turn the fillets over carefully. Cook the other side for 1 minute or until the fish reaches an internal temperature of 55°C (130°F) and flakes easily at the thickest point, indicating it is fully cooked.
5. Rest and Serve: Remove the fish and let it rest on a rack for 2 minutes. This step helps preserve the crispy texture of the spice crust before serving your delicious Jamaican jerk fish.

Notes

• Use cooking or kosher salt for better texture and flavor; if using table salt, reduce quantity to 1 1/2 tsp.
• The brown sugar is lightly packed to balance heat and add slight sweetness.
• Choose thin fillets (up to 1.5cm / 0.6″ thick) for even cooking and optimal flavor penetration.
• This recipe is spicy due to cayenne pepper; you can adjust the quantity to your heat preference.
• Resting the fish after cooking helps maintain the crispy spice crust.

Keywords: Jamaican Jerk Fish, jerk seasoning, spicy fish recipe, Caribbean fish, pan-seared fish, snapper recipe