If you’re craving something vibrant, spicy, and bursting with incredible Caribbean flavors, this Jamaican Jerk Fish Recipe is an absolute must-try. With a perfect balance of heat, sweetness, and aromatic spices, it transforms simple white fish fillets into a mouthwatering, unforgettable meal. Whether you’re a seafood lover or just diving into jerk seasoning, this recipe offers a delightful way to bring island vibes right to your kitchen table.
Ingredients You’ll Need
Gathering the right ingredients may sound straightforward, but each spice and element plays a crucial role in creating the authentic taste and irresistible aroma of this Jamaican Jerk Fish Recipe. These simple yet powerful components blend to give you the perfect fiery, smoky, and slightly sweet flavor profile that defines this dish.
- 3 tsp garlic powder: Adds savory depth and a subtle pungency that wakes up the taste buds.
- 3 tsp onion powder: Brings sweetness and umami, complementing the other spices beautifully.
- 2 tsp cooking salt / kosher salt: Enhances all flavors, but remember to reduce if using table salt to avoid over-salting.
- 3 tsp dried thyme: Offers earthy notes, a classic herb that balances the heat perfectly.
- 2 1/2 tsp brown sugar: Lightly packed, it adds the slightest caramelized sweetness to the spice blend.
- 2 1/4 tsp cayenne pepper: The key to that signature jerk heat—adjust to your spice preference but don’t skip it!
- 1 1/2 tsp smoked paprika: Imparts smoky richness; smoked paprika is essential here, not regular paprika.
- 1 1/4 tsp allspice powder: The classic Caribbean spice that makes jerk seasoning so unique and fragrant.
- 1/2 tsp cinnamon powder: Adds a warm, sweet undertone that complements the heat.
- 1/2 tsp nutmeg powder: Brings a subtly sweet, nutty aroma, rounding out the spice mix.
- 4 x 160g/6 oz thin snapper or other white fish fillets: Skinless and boneless, about 1.5cm thick, ideal for quick, even cooking.
- 3 tbsp extra virgin olive oil: For searing the fish beautifully while keeping it moist and flavorful.
How to Make Jamaican Jerk Fish Recipe
Step 1: Prepare the Jerk Spice Blend
Start by mixing all your jerk seasoning spices in a bowl. Then spread this aromatic blend in a small tray just large enough for one fish fillet. This helps with even coating and ensures that each piece of fish gets a perfect crust of spice.
Step 2: Coat the Fish
Pat your fish fillets dry with a paper towel. This step is key to getting a nice crust as it allows the spices to adhere properly without slipping off. Coat both sides of each fillet with the jerk seasoning, pressing the spices gently to stick well. Shake off any excess, then place the fillets on a clean plate while you coat the rest. The seasoning will cling beautifully to the fish, amping up every bite with bold flavor.
Step 3: Cook the Fish
Heat half of your extra virgin olive oil in a large non-stick pan over high heat until you see wisps of smoke—that’s when the pan is hot enough. Lay two fillets presentation side down and cook for about 2 minutes. This high heat lock gives the fish a gorgeous, deep bronze spice crust that is both crispy and full of smoky, spicy flavor.
Step 4: Flip and Finish Cooking
Once the underside is nicely browned and the spice crust has developed a reddish tinge, flip the fish to cook the other side for 1 minute. Your goal is an internal temperature of 55°C (130°F), or simply check that the fish flakes easily at the thickest point. This ensures your fish stays tender and moist inside while maintaining that irresistible crust on the outside.
Step 5: Let It Rest
Place the cooked fillets on a rack to rest for about 2 minutes. This little rest time helps preserve the crispy crust by preventing steam from making it soggy, so each bite stays perfectly textured. Now your Jamaican Jerk Fish is ready for serving and is sure to impress anyone lucky enough to try it!
How to Serve Jamaican Jerk Fish Recipe
Garnishes
Fresh garnishes can elevate your Jamaican Jerk Fish Recipe to the next level. Consider vibrant chopped scallions, fresh lime wedges for a zesty squeeze, or a sprinkle of chopped cilantro to brighten the plate visually and flavor-wise. These simple touches add fresh contrast to the spicy, smoky fish.
Side Dishes
Pair this fish with classic Caribbean sides like coconut rice and peas, fried plantains, or a tangy mango salsa. Each side dish adds texture, flavor, or a cooling element, perfectly rounding out the meal to evoke real island comfort food vibes. The balance between heat, sweetness, and creaminess is simply unbeatable.
Creative Ways to Present
For a fun twist, serve the jerk fish in warm tortillas with fresh slaw and a drizzle of creamy avocado sauce to create Caribbean-inspired fish tacos. Another idea is plating it atop a bed of fried sweet potatoes or colorful roasted vegetables for a stunning dinner presentation. Presentation is part of the joy, and your guests will love the visual impact as much as the flavor.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your cooked jerk fish fillets in an airtight container in the refrigerator. They will keep well for up to two days, making them perfect for a quick, flavorful lunch the next day. Just be sure to keep the fish chilled promptly to maintain freshness.
Freezing
While fresh is best for this Jamaican Jerk Fish Recipe, you can freeze cooked fish fillets wrapped tightly in plastic wrap and then foil to prevent freezer burn. Consume within a month for optimal taste and texture. When ready, thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat without sacrificing the crispy spice crust, use a low oven or toaster oven at 150°C (300°F) for about 10 minutes rather than microwaving. This helps maintain texture and keeps the fish moist but crispy. Avoid overheating to prevent drying out the delicate fish.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While snapper or other white fish fillets around 1.5cm thick are recommended for even cooking and flavor absorption, you can try cod, haddock, or tilapia. Just adjust cooking times based on thickness.
How spicy is this Jamaican Jerk Fish Recipe?
The cayenne pepper gives it a noticeable kick, but it’s adjustable. If you prefer milder heat, reduce the cayenne slightly, or increase it if you’re after some serious spice. The blend balances heat with sweetness and smokiness.
Is there a way to make this recipe gluten-free?
Yes! All the spices and ingredients listed are naturally gluten-free, so this recipe is safe for gluten-free diets. Just be sure any additional sides or garnishes you serve alongside are also gluten-free.
Can this jerk spice mix be used for other proteins?
Definitely! This jerk seasoning is incredibly versatile. Try it on chicken, pork, shrimp, or even tofu for a delicious Caribbean flair in other dishes.
What’s the best way to serve leftovers?
Leftover jerk fish is fantastic flaked over salads, mixed into rice bowls, or wrapped in a flatbread with fresh veggies for a quick and tasty meal. Its bold flavor pairs well with a variety of dishes.
Final Thoughts
There’s nothing quite like the thrill of biting into perfectly seasoned, tender fish with a crispy, spicy crust. This Jamaican Jerk Fish Recipe is a vibrant celebration of flavors that’s easy to make yet impressive every single time. I encourage you to try it soon—you’ll find it’s a fantastic way to bring a touch of the Caribbean into your home cooking that your family and friends will adore!
Print
Jamaican Jerk Fish Recipe
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Jamaican
Description
This Jamaican Jerk Fish recipe offers a vibrant and spicy Caribbean flavor with a perfectly crusted spice blend on tender white fish fillets. Quick to prepare and cook, it’s a delightful dish that combines aromatic spices like allspice, cayenne, and smoked paprika to create a bold jerk seasoning, seared to crisp perfection in a pan.
Ingredients
Jerk Seasoning 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 with ordinary paprika if unavailable)
- 1 1/4 tsp allspice powder
- 1/2 tsp cinnamon powder
- 1/2 tsp nutmeg powder
Fish
- 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: Combine all the listed jerk seasoning spices in a bowl and spread them evenly in a small tray just large enough to fit one fish fillet. This will be used to coat the fish thoroughly.
- Coat Fish: Pat the fish fillets dry using a paper towel. Press each fillet into the jerk seasoning blend on both sides, ensuring an even coating while gently pressing the spices to make them adhere. Shake off any excess seasoning and place the coated fillets on a clean plate.
- Cook Fish: Heat half of the olive oil in a large non-stick skillet over high heat. Wait until you see small wisps of smoke, indicating the pan is hot enough. Place two fillets presentation side down in the pan and cook them undisturbed for 2 minutes to develop a crust.
- Flip: Carefully flip the fish. The cooked side should have a deep bronze color with a reddish hue from the spices. Cook the second side for 1 minute or until the internal temperature reaches 55°C / 130°F, or when the fish flakes easily at the thickest point.
- Rest and Serve: Transfer the fish to a wire rack and let it rest for 2 minutes to maintain the crispy spice crust before serving. Enjoy your flavorful Jamaican jerk fish!
Notes
- Adjust salt quantity when using table salt instead of kosher salt to avoid over-salting.
- Use brown sugar lightly packed to balance the spice blend.
- Choose thin fish fillets (about 1.5cm thick) to ensure even cooking and proper spice crust formation.
- Cayenne pepper adds significant heat; reduce if you prefer milder spice.
- Resting the fish helps preserve the crispy crust after cooking.
- Serve with traditional Jamaican sides like rice and peas or fried plantains for a complete meal.
