Jamaican Jerk Fish Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Jamaican
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://recipeswithria.com/jamaican-jerk-fish-recipe/
