Jamaican Jerk Fish Recipe

Introduction

Jamaican Jerk Fish is a flavorful and spicy dish that brings the vibrant tastes of the Caribbean to your plate. This recipe uses a bold jerk seasoning blend to create a crispy, aromatic crust on tender white fish fillets. Perfect for a quick weeknight dinner or an impressive weekend meal.

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 lightly packed brown sugar
• 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 and boneless (up to 1.5cm / 0.6″ thick)
• 3 tbsp extra virgin olive oil

Instructions

1. Step 1: Mix all the jerk seasoning spices together in a bowl. Spread the mixture in a small tray just large enough to fit 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 gently to adhere. Shake off any excess seasoning and place on a clean plate. Repeat with remaining fillets.
3. Step 3: Heat half of the olive oil in a large non-stick pan over high heat. When small wisps of smoke appear, place two fillets presentation side down in the pan. Cook for 2 minutes.
4. Step 4: Flip the fillets; the spice crust should be a deep bronze color with a reddish tinge. Cook the other side for 1 minute until the internal temperature reaches 55°C (130°F) or the fish flakes easily at the thickest point.
5. Step 5: Remove the fish and rest on a rack for 2 minutes to preserve the crispy spice crust. Serve immediately.

Tips & Variations

• Adjust the cayenne pepper amount to control spiciness according to your preference.
• Use smoked paprika for a deeper, smoky flavor; regular paprika works in a pinch.
• Serve with traditional Jamaican sides like rice and peas or fried plantains for an authentic meal.
• If snapper is unavailable, substitute with any firm white fish like cod, halibut, or tilapia.

Storage

Store any leftover jerk fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven to keep the spice crust crispy, or briefly in a non-stick pan over medium heat. Avoid microwaving, 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 seasoning blend in advance and store it in an airtight container for up to 3 months. This saves time when you want to make the dish quickly.

What if I don’t have all the spices on hand?

If you’re missing some spices, you can simplify the blend using garlic powder, onion powder, thyme, allspice, and paprika. The flavor won’t be as complex but will still be deliciously jerk-inspired.

Jamaican Jerk Fish Recipe

Print Recipe

★★★★★

4.7 from 73 reviews

This Jamaican Jerk Fish recipe features thin, boneless white fish fillets coated in a flavorful and spicy jerk seasoning blend and pan-seared to achieve a crispy, aromatic crust. Perfectly balanced with smoky, sweet, and spicy notes, this quick stovetop dish delivers authentic Caribbean flavors in just a few minutes, making it an ideal midweek dinner or impressive weekend meal.

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

Ingredients

Scale 1x2x3x

Jerk Spice Blend

• 3 tsp garlic powder
• 3 tsp onion powder
• 2 tsp kosher salt (reduce to 1 1/2 tsp for table salt)
• 3 tsp dried thyme
• 2 1/2 tsp light brown sugar (lightly packed)
• 2 1/4 tsp cayenne pepper
• 1 1/2 tsp smoked paprika
• 1 1/4 tsp allspice powder
• 1/2 tsp cinnamon powder
• 1/2 tsp nutmeg powder

Fish & 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. Prepare Jerk Spice Blend: In a bowl, thoroughly mix all the dry jerk spices — garlic powder, onion powder, kosher salt, dried thyme, light brown sugar, cayenne pepper, smoked paprika, allspice powder, cinnamon powder, and nutmeg powder. Spread the blend evenly in a small tray just large enough to fit one fish fillet, facilitating easier coating.
2. Coat Fish Fillets: Pat the fish fillets dry with paper towels to remove moisture. Press each fillet firmly into the jerk seasoning mixture on both sides to ensure a good crust forms. Shake off any excess spice blend and arrange coated fillets on a clean plate before coating the remaining pieces.
3. Heat Pan and Cook Fish: Heat half the olive oil (1.5 tbsp) in a large non-stick pan over high heat. Once the oil reaches a slight smoke point and small wisps of smoke appear, lay 2 fillets presentation side down. Cook undisturbed for 2 minutes to develop a well-browned spice crust.
4. Flip and Finish Cooking: Carefully turn the fillets over. The spice crust should have a deep bronze color with a reddish tint. Cook for an additional 1 minute, checking that the internal temperature reaches 55°C (130°F) or that the fish flakes easily at its thickest point to ensure doneness.
5. Rest and Serve: Transfer the cooked fillets to a rack and let them rest for 2 minutes to maintain the crispiness of the spice crust. Serve immediately with preferred sides to enjoy authentic Jamaican jerk flavors.

Notes

• Adjust salt to taste depending on the type you use; table salt requires less than kosher salt.
• Lightly packing the brown sugar helps balance the spice and adds subtle sweetness.
• Use thin fillets up to 1.5cm thick to ensure quick and even cooking.
• Cayenne pepper level is quite spicy; reduce quantity if a milder heat is preferred.
• Resting the fish on a rack instead of a plate keeps the spice crust crispy.

Keywords: Jamaican Jerk Fish, jerk seasoning, pan-fried fish, Caribbean recipe, spicy fish fillets