Jamaican Jerk Fish Recipe

Introduction

Jamaican Jerk Fish is a flavorful and spicy dish that brings the vibrant taste of the Caribbean right to your kitchen. With a blend of aromatic spices and a quick pan-sear, this recipe delivers a crisp, fragrant crust on tender, flaky fish fillets. Perfect for a weeknight dinner or impressing guests with bold flavors.

Ingredients

• 3 tsp garlic powder
• 3 tsp onion powder
• 2 tsp cooking salt or kosher salt (reduce to 1 1/2 tsp if using 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 if unavailable)
• 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 and 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, then spread the blend evenly in a small tray just large enough to fit one fish fillet.
2. Step 2: Pat the fish fillets dry with paper towels. Coat both sides of each fillet with the jerk seasoning, pressing gently to make it stick. Shake off any excess seasoning and place the coated fillets on a clean plate while you prepare the rest.
3. Step 3: Heat half of the olive oil in a large non-stick pan over high heat. When you see faint wisps of smoke, add two fillets presentation side down. Cook for 2 minutes without moving them.
4. Step 4: Flip the fillets carefully—the spice crust should appear deep bronze with a reddish tint. Cook for an additional 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 fish to a wire rack and let it rest for 2 minutes to help keep the spice crust crispy. Serve immediately with your favorite sides.

Tips & Variations

• If you prefer milder heat, reduce the cayenne pepper or substitute it with paprika.
• For extra smoky flavor, use smoked paprika as directed; otherwise, regular paprika is fine but less smoky.
• Try different white fish like cod or haddock if snapper isn’t available, but keep the fillets thin for even cooking.
• Serve with traditional Jamaican sides like rice and peas or fried plantains to complete the meal.

Storage

Store leftover jerk fish in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a non-stick pan over medium heat to retain the crispy spice crust without drying out the fish. Avoid microwaving if possible, as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the jerk seasoning blend ahead of time?

Yes, you can prepare the jerk spice mix in advance and store it in an airtight container for several weeks. This makes it quick and easy to season fish whenever you want.

Is this recipe very spicy?

The recipe includes cayenne pepper which adds noticeable heat, but you can adjust the amount to suit your taste. Removing or reducing cayenne results in a milder dish while maintaining the aromatic spices.

Jamaican Jerk Fish Recipe

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★★★★★

4.8 from 138 reviews

This authentic Jamaican Jerk Fish recipe features a vibrant and spicy jerk seasoning blend that perfectly coats tender white fish fillets. Pan-seared to achieve a crispy spice crust and juicy interior, this dish delivers bold Caribbean flavors with a perfect balance of heat and sweetness. Ideal for a quick and flavorful seafood dinner.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Yield: 4 servings 1x
• Category: Seafood
• Method: Frying
• Cuisine: Jamaican
• Diet: Low Fat

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 if unavailable)
• 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, boneless, up to 1.5cm / 0.6″ thick)
• 3 tbsp extra virgin olive oil

Instructions

1. Jerk Spice Blend: In a bowl, thoroughly mix all the jerk seasoning spices together until evenly combined. Spread the mixture in a small tray just large enough to fit one fish fillet for easy seasoning.
2. Coat Fish: Pat the fish fillets dry using paper towels. Dredge both sides of each fillet in the jerk seasoning blend, pressing firmly to make the spices adhere. Shake off any excess spices and place the coated fillets on a clean plate. Repeat to coat all fillets.
3. Cook Fish: Heat half of the olive oil in a large non-stick pan over high heat until it begins to smoke slightly. Place two fillets presentation side down in the pan and sear for 2 minutes to develop a spicy, crispy crust.
4. Flip: Carefully flip the fillets and cook the other side for 1 minute or until the internal temperature reaches 55°C (130°F), or until the fish flakes easily at its thickest point. The crust should appear deep bronze with a reddish tinge.
5. Rest and Serve: Transfer the cooked fillets to a rack and let them rest for 2 minutes to preserve the crispy spice crust. Serve immediately with your preferred sides.

Notes

• Use kosher salt or cooking salt for best flavor; if using table salt, reduce amount to 1 1/2 teaspoons.
• Brown sugar is lightly packed to bring subtle sweetness balancing the heat.
• Select firm, thin white fish fillets like snapper for even cooking and perfect texture.
• Adjust cayenne pepper according to your spice tolerance as this spice blend is quite hot.
• Resting the fish on a rack helps keep the crust crispy by preventing steam buildup.

Keywords: Jerk Fish, Jamaican Recipe, Spicy Fish, Caribbean Cuisine, Pan-Seared Fish, Jerk Seasoning