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Jamaican Jerk Fish Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/jamaican-jerk-fish-recipe/