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
Scale
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.
