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jerk fish

Jerk Fish

This Jerk Fish recipe brings bold Caribbean flavor to your table in under 20 minutes. Tender, flaky white fish is coated in a smoky, spicy jerk seasoning for a dish that’s vibrant, aromatic, and irresistibly fresh — perfect for weeknight dinners or summer cookouts.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 fillets
Course: Main Course
Cuisine: Caribbean, Jamaican
Calories: 265
Ingredients Method Notes

Ingredients
  

For the Jerk Seasoning
  • 3 tsp garlic powder
  • 3 tsp onion powder
  • 2 tsp kosher salt use 1 ½ tsp if using fine salt
  • 3 tsp dried thyme
  • 2.5 tsp brown sugar lightly packed
  • 2.25 tsp cayenne pepper adjust to taste
  • 1.5 tsp smoked paprika or regular paprika
  • 1.25 tsp ground allspice
  • 0.5 tsp ground cinnamon
  • 0.5 tsp nutmeg
For the Fish
  • 4 fillets white fish snapper, cod, or tilapia, about 160 g / 6 oz each, skinless and boneless
  • 3 tbsp extra virgin olive oil

Method
 

  1. Step 1: Prepare the Jerk Spice Blend: In a small bowl, combine all the jerk seasoning ingredients. Mix well and spread onto a shallow tray for easy coating.
  2. Step 2: Season the Fish: Pat the fish dry with paper towels. Press each fillet into the spice blend, coating both sides evenly. Shake off excess and place on a clean plate.
  3. Step 3: Sear the Fish: Heat half the olive oil in a large non-stick skillet over high heat. When faint wisps of smoke appear, add two fillets skin-side down. Sear for 2 minutes until a deep bronze crust forms.
  4. Step 4: Flip and Finish Cooking: Flip carefully and cook for another 1 minute, or until fish flakes easily and reaches 55°C / 130°F internal temperature.
  5. Step 5: Rest and Serve: Transfer fish to a wire rack and rest for 2 minutes. Repeat with remaining fillets. Serve immediately with rice, plantains, or mango salsa.

Notes

Serving Ideas: Serve jerk fish with coconut rice, tropical slaw, or grilled vegetables. Add lime wedges for freshness.
Storage: Store leftovers in the fridge for up to 2 days. Reheat gently in a pan over low heat.
Tips: Adjust spice level by reducing cayenne. Coconut oil can replace olive oil for a tropical twist. The seasoning mix can be made ahead and stored for 3 months.