Jamaican Jerk Fish
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
6 mins
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Resting fish
2 mins
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Servings
4
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Calories
249 kcal
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Course
Main Course
Jamaican Jerk Fish
Description
The recipe combines a multi-spice jerk seasoning applied generously to thin white fish fillets like snapper. The spices provide layers of flavor: heat from cayenne pepper, earthy warmth from allspice and cinnamon, and a blend of dried herbs and aromatics. The fish fillets are patted dry and coated to form a spice crust that crisps when cooked in olive oil on high heat.
Cooking is quick, approximately three minutes total, preserving a flaky texture and moist center. The resting period after cooking helps maintain the crust's crispness. The balance between spiciness and sweetness from brown sugar tempers the heat while adding complexity.
This dish works well served alongside traditional Jamaican sides or as part of a casual meal. It pairs well with grilled vegetables or rice dishes. The spice mix's flexibility allows for use on other proteins or roasted vegetables, offering versatile meal options.
The recipe highlights the importance of using thin fillets for even cooking, and adjustments can be made to the cayenne level to suit spice tolerance. Leftovers keep refrigerated up to two days but are not suitable for freezing.
Adjust cayenne pepper amount to control the level of spiciness.The jerk spice blend is adaptable; missing one or two spices won’t drastically alter the flavor.Use thin fish fillets up to 1.5cm thick to ensure even and timely cooking.Coating the fish generously with seasoning helps develop a flavorful crust, but shake off excess to avoid burning.This spice blend can also season thin cuts of chicken, pork, shrimp, or vegetables when cooked properly.Store leftovers up to two days refrigerated; freezing is not recommended.
Ingredients
Jerk seasoning (Note 1):
- 3 tsp garlic powder
- 3 tsp onion powder
- 2 tsp kosher salt reduce to 1 1/2 tsp for table salt, or cooking salt
- 3 tsp thyme dried
- 2 1/2 tsp brown sugar , lightly packed (Note 2)
- 2 1/4 tsp cayenne pepper (it's spicy! See SPICE NOTE)
- 1 1/2 tsp smoked paprika (sub ordinary paprika)
- 1 1/4 tsp allspice powder
- 1/2 tsp cinnamon powder
- 1/2 tsp nutmeg powder
Fish:
- 4 x 160g/6 oz snapper fillets skinless, boneless (up to 1.5cm / 0.6" thick, Note 3, thin, or other white fish fillets
- 3 tbsp extra virgin olive oil
Instructions
- Jerk Spice Blend - Mix the Jerk Seasoning spices together in a bowl then spread in a small tray that is just large enough to fit one fish fillet.
- Coat fish - Pat fish dry with a paper towel. Then coat both sides of each fillet with the jerk seasoning, pressing to adhere. Shake off excess, place on a clean plate and coat remaining fish.
- Cook fish - Heat half the oil in a large non-stick pan over high heat. When you see small wisps of smoke, place 2 fillets presentation side down and cook for 2 minutes.
- Flip - the spice crust should be a deep bronze colour with a reddish tinge. Cook the other side for 1 minute until the target internal temperature is 55°C/130°F, or the fish flakes easily at the thickest point.
- Rest on a rack for 2 minutes (to preserve crispy spice crust). Then serve! Recipes for pictured Jamaican sides coming on Tuesday - stay tuned!
Notes
- Adjust cayenne pepper amount to control the level of spiciness.
- The jerk spice blend is adaptable; missing one or two spices won’t drastically alter the flavor.
- Use thin fish fillets up to 1.5cm thick to ensure even and timely cooking.
- Coating the fish generously with seasoning helps develop a flavorful crust, but shake off excess to avoid burning.
- This spice blend can also season thin cuts of chicken, pork, shrimp, or vegetables when cooked properly.
- Store leftovers up to two days refrigerated; freezing is not recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249cal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 33g | 66% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 80mg | 27% |
| Sodium | 1251mg | 52% |
| Potassium | 574mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 796IU | 16% |
| Vitamin C | 2mg | 2% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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