Dinner

Jamaican Jerk Fish Recipe

Name: Jamaican Jerk Fish Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Jamaican
Ingredients: 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; 1 1/4 tsp allspice powder; 1/2 tsp cinnamon powder; 1/2 tsp nutmeg powder; 4 x 160g/6 oz thin snapper or other white fish fillets, skinless and boneless (up to 1.5cm / 0.6″ thick); 3 tbsp extra virgin olive oil

ByAiden Wells February 13, 2026February 13, 2026

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Introduction

Jamaican Jerk Fish is a vibrant and flavorful dish that brings the spicy, aromatic flavors of the Caribbean to your table. This recipe uses a homemade jerk spice blend to create a delicious crust on tender white fish fillets, perfect for a quick and satisfying meal.

Two pieces of fish fillets are shown cooking in a dark pan with some oil glistening around them. The fillets have a dark brown, crispy, and spiced crust covering the top layer, with a few small green herb pieces sprinkled on. One fillet is partially cut open with a fork piercing the white, flaky inside, showing the soft and moist fish beneath the crust. The pan’s texture is rough, and the background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 needed)
1 1/4 tsp allspice powder
1/2 tsp cinnamon powder
1/2 tsp nutmeg powder
4 x 160g (6 oz) thin snapper or other white fish fillets, skinless and boneless (up to 1.5cm / 0.6″ thick)
3 tbsp extra virgin olive oil

Instructions

Step 1: Mix all the jerk seasoning spices together in a bowl, then spread the blend evenly in a small tray just large enough to fit one fish fillet.
Step 2: Pat the fish fillets dry with a paper towel. Coat both sides of each fillet with the jerk seasoning, pressing gently to help it adhere. Shake off any excess seasoning, place the fillets on a clean plate, and repeat with the remaining fish.
Step 3: Heat half the olive oil in a large non-stick pan over high heat. Once you see small wisps of smoke, carefully place two fillets presentation side down in the pan and cook for 2 minutes.
Step 4: Flip the fillets—the spice crust should be a deep bronze color with a reddish tinge. Cook the other side for 1 minute more, until the internal temperature reaches 55°C (130°F) or the fish flakes easily at the thickest point.
Step 5: Transfer the fillets to a rack and let them rest for 2 minutes to preserve the crispy spice crust. Serve immediately and enjoy!

Tips & Variations

For a milder heat, reduce the cayenne pepper or substitute with smoked paprika only.
You can use other firm white fish like cod or tilapia if snapper is not available.
Serve with traditional Jamaican sides such as rice and peas or fried plantains to complete the meal.

Storage

Store any leftover cooked jerk fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to preserve the spice crust without drying out the fish. This dish is best enjoyed fresh.

How to Serve

A plate with three main parts: on the right side is a large, dark brown grilled fish fillet with a crispy texture and small green herbs sprinkled on top, resting in a small pool of orange oil; on the left side is a mound of rice mixed with small kidney beans, light brown with red beans scattered throughout, showing a slightly fluffy texture; on the top is a colorful salad with shredded pale green cabbage, thin orange carrot strips, yellow pineapple chunks, and dark raisins spread evenly on top. The plate is white, placed on a white marbled surface, with a silver fork resting on the edge near the rice. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the jerk spice blend ahead of time?

Yes, the spice blend can be mixed and stored in an airtight container for up to a month. This makes it easy to quickly season fish or other proteins whenever you want.

What if I don’t have a thermometer to check the fish temperature?

If you don’t have a thermometer, check doneness by gently flaking the fish at the thickest part with a fork. It should flake easily and look opaque throughout.