Description
This Jamaican Jerk Fish recipe features a vibrant and spicy jerk seasoning blend that perfectly coats tender snapper fillets for a quick and flavorful pan-fried dish. With a harmonious balance of heat, sweetness, and aromatic spices, this recipe delivers an authentic Caribbean taste in under 15 minutes, ideal for a weeknight meal or entertaining guests.
Ingredients
Scale
Jerk Seasoning
- 3 tsp garlic powder
- 3 tsp onion powder
- 2 tsp cooking salt or 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 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 inch thick)
- 3 tbsp extra virgin olive oil
Instructions
- Jerk Spice Blend: Mix all the jerk seasoning spices together in a bowl until evenly combined. Spread the mixture evenly in a small tray just large enough to fit one fish fillet at a time.
- Coat Fish: Pat the fish fillets dry with a paper towel. Coat both sides of each fillet generously with the jerk seasoning, pressing gently so the spices adhere well. Shake off any excess seasoning and place the coated fillets on a clean plate. Repeat for all fillets.
- Cook Fish: Heat half of the olive oil (about 1 1/2 tbsp) in a large non-stick pan over high heat. When you notice wisps of smoke, carefully place two fillets in the pan with the presentation side down. Cook without moving for 2 minutes to develop a deep bronze, reddish spice crust.
- Flip: Turn the fillets over and cook the other side for 1 minute. The fish should reach an internal temperature of 55°C (130°F) or flake easily at the thickest part, ensuring perfect doneness.
- Rest and Serve: Remove the fish and place them on a rack for 2 minutes to preserve the crispy spice crust. Drizzle with the remaining olive oil or serve immediately with your favorite Jamaican sides.
Notes
- Spice Level: The recipe is traditionally spicy due to cayenne pepper. To reduce heat, start with less cayenne and adjust to taste.
- Spice Substitutions: Missing a spice? Garlic powder can be replaced with more onion powder and vice versa; dried thyme with oregano; brown sugar with caster sugar; cayenne pepper with ground chili, red pepper flakes, or black pepper; smoked paprika with ordinary paprika; allspice with mixed spice; avoid omitting cinnamon for best flavor; nutmeg can be substituted with more cinnamon.
- Salt Note: The salt amount is calibrated for cooking or kosher salt; use 1 1/2 tsp if using finer table salt.
- Fish Thickness: Use thin fillets up to 1.5 cm thick to cook properly within 3 minutes and avoid overly dark spice crust.
- Other Proteins: This jerk seasoning works great on thin chicken breasts, thighs, pork steaks, or shrimp. Toss seasoning on and pan fry similarly.
- Storage: Leftovers keep well in the fridge for up to 2 days but are not suitable for freezing.
- Nutrition: Assumes consumption of 2 tbsp olive oil and 2 tsp salt across all four fillets.
Nutrition
- Serving Size: 1 fillet (160g)
- Calories: 320
- Sugar: 2.5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 70mg
