Quick Jamaican Jerk Fish Recipe (Easy Authentic Caribbean Flavor)

Looking for authentic Jamaican jerk fish? This quick recipe delivers bold Caribbean flavors with a perfect balance of heat, sweetness, and aromatic spices. Ready in just 20 minutes!

Jamaican Jerk Fish Ingredients

• 4 firm white fish fillets (like snapper, grouper, or tilapia)
• 3 tablespoons Jamaican jerk seasoning (homemade or store-bought)
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 tablespoon honey
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green onions, chopped
• 1 Scotch bonnet pepper, seeded and minced (or substitute with habanero)
• Salt and black pepper to taste
• Fresh cilantro and lime wedges for serving

For homemade jerk seasoning:

• 1 tablespoon ground allspice
• 1 tablespoon dried thyme
• 1 tablespoon brown sugar
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves

Tools Used to Make Jamaican Jerk Fish

• Mixing bowl
• Whisk
• Shallow dish for marinating
• Cast iron skillet or grill pan
• Fish spatula
• Meat thermometer (optional)
• Aluminum foil
• Sharp knife and cutting board

How to Make Jamaican Jerk Fish

1. Prepare the jerk marinade: In a mixing bowl, combine jerk seasoning, olive oil, lime juice, honey, minced garlic, grated ginger, chopped green onions, and minced scotch bonnet pepper. Mix thoroughly until well combined.
2. Marinate the fish: Place fish fillets in a shallow dish and coat evenly with the jerk marinade. For best results, let marinate for 15-30 minutes, but you can cook immediately if short on time.
3. Preheat your cooking surface: Heat a cast-iron skillet or grill pan over medium-high heat until hot. Alternatively, preheat your grill to medium-high.
4. Cook the fish: Add the marinated fish to the hot pan or grill. Cook for 3-4 minutes per side, depending on the thickness of your fillets. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
5. Rest and serve: Remove fish from heat and let rest for 2 minutes. Garnish with fresh cilantro and serve with lime wedges.

Variations of Jamaican Jerk Fish

Oven-Baked Version: Preheat oven to 400°F (200°C). Place marinated fish on a lined baking sheet and bake for 10-12 minutes or until fish flakes easily.

Coconut Jerk Fish: Add 1/4 cup coconut milk to your marinade for a creamy tropical twist that balances the heat of the jerk seasoning. This pairs wonderfully with rice dishes.

Grilled Jerk Fish Tacos: Flake the cooked jerk fish and serve in warm tortillas with mango salsa, creamy slaw, and avocado for a Caribbean-Mexican fusion dish.

Jerk Fish Bowls: Serve over coconut rice with black beans, corn salsa, and avocado for a complete meal.

Mild Jerk Fish: Reduce the amount of scotch bonnet pepper and cayenne for a milder version that’s family-friendly.

Serving Jamaican Jerk Fish

Jamaican jerk fish pairs perfectly with authentic Caribbean sides. Serve it with coconut rice and peas (kidney beans cooked in coconut milk), grilled pineapple slices, or fresh mango salsa for a complete tropical meal.

For a refreshing contrast to the spicy fish, add a side of crisp cucumber salad dressed with lime juice. A traditional Jamaican festival bread (sweet fried cornmeal dumplings) makes an excellent accompaniment, soaking up the flavorful jerk sauce.

Complete your Caribbean feast with a cool rum punch or a glass of iced hibiscus tea to balance the heat from the jerk seasoning.

Frequently Asked Questions

What type of fish works best for jerk seasoning? Firm white fish varieties like snapper, grouper, mahi-mahi, or tilapia work best as they can hold up to the bold jerk flavors without falling apart during cooking.

Can I make jerk fish ahead of time? You can prepare the marinade and marinate the fish up to 24 hours in advance, but for best results, cook the fish just before serving. Leftover cooked jerk fish will keep in the refrigerator for up to 2 days.

How spicy is jerk fish? Traditional jerk seasoning is quite spicy due to scotch bonnet peppers. You can easily adjust the heat level by reducing the amount of hot peppers or cayenne in your marinade.

Can I use frozen fish for this recipe? Yes, but ensure it’s completely thawed and patted dry before applying the marinade. This prevents the marinade from becoming too watery and ensures proper flavor absorption.

What can I substitute if I can’t find scotch bonnet peppers? Habanero peppers make the best substitute as they have a similar heat level and fruity flavor. For a milder option, use jalapeños or even red bell peppers for just the flavor without the heat.

Final Thoughts

This quick Jamaican jerk fish recipe brings the vibrant flavors of the Caribbean to your dinner table in minutes. Try it tonight to transport your taste buds to tropical shores, and don’t forget to leave a comment sharing your experience!

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