Jamaican Jerk Fish Made Easy in Just 15 Minutes
Quick, spicy, and full of flavor! This Jamaican Jerk Fish recipe cooks in just 15 minutes for an easy, delicious Caribbean-style dinner.
Ingredients
Jerk seasoning
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- 2 teaspoons kosher or cooking salt (use 1 1/2 teaspoons if using table salt)
- 3 teaspoons dried thyme
- 2 1/2 teaspoons lightly packed brown sugar
- 2 1/4 teaspoons cayenne pepper (adjust to your spice tolerance)
- 1 1/2 teaspoons smoked paprika (or regular paprika)
- 1 1/4 teaspoons ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Fish
- 4 skinless, boneless white fish fillets (about 160 g or 6 oz each, up to 1.5 cm thick — try snapper, cod, or tilapia)
- 3 tablespoons extra virgin olive oil
Optional sides
- Jamaican-style slaw
- Coconut rice and peas
- Vanilla-raisin ice cream for dessert
Instructions
- Mix all the jerk seasoning spices together in a medium bowl until evenly combined and free of lumps.
- Spread the seasoning mix in a shallow tray or plate that’s just large enough to fit one fish fillet.
- Pat the fish fillets dry with paper towels on both sides so the seasoning sticks properly.
- Press each fillet into the spice mix, coating both sides evenly, then shake off any extra seasoning and set the fish aside on a clean plate.
- Heat half of the olive oil in a large nonstick pan over high heat until you see light wisps of smoke.
- Place two fillets in the pan, presentation side down, and cook for about 2 minutes until the crust turns deep bronze with a hint of red.
- Flip the fillets carefully and cook the other side for about 1 minute, or until the fish flakes easily at the thickest part.
- Transfer the cooked fillets to a rack and let them rest for 2 minutes so the crust stays crisp.
- Wipe the pan clean, add the remaining oil, and repeat the process with the remaining fish.
- Serve the jerk fish hot with Jamaican slaw or coconut rice and peas for a full Caribbean-style meal.