Jamaican Jerk Fish Recipe
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.
- 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
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 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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://www.cheftara.com/jamaican-jerk-fish-recipe/
