Description
A vibrant and flavorful Jamaican Jerk Fish recipe featuring a bold blend of spices that create a crispy, aromatic crust on tender white fish fillets. Perfectly pan-seared for a quick and authentic Caribbean meal.
Ingredients
Scale
Jerk Spice Blend
- 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
Fish
- 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
- Jerk Spice Blend: In a bowl, thoroughly mix all the jerk seasoning spices. Spread the mixture evenly in a small tray just large enough to fit a single fish fillet for easy coating.
- Coat Fish: Pat the fish fillets dry with paper towels. Press both sides of each fillet into the jerk seasoning, ensuring even coverage and pressing firmly so the spice mix adheres. Shake off any excess seasoning. Place the coated fillets on a clean plate and repeat with remaining fish.
- Cook Fish: Heat half of the olive oil (1.5 tbsp) in a large non-stick pan over high heat. Once you notice small wisps of smoke coming from the pan, carefully place two fillets presentation side down. Cook for 2 minutes without moving them to develop a crisp crust.
- Flip: The crust should have turned a deep bronze color with a reddish tint. Flip the fillets carefully and cook the other side for 1 minute or until the internal temperature reaches 55°C (130°F) or the fish flakes easily when tested at the thickest part.
- Rest: Transfer cooked fillets onto a rack and let them rest for 2 minutes. This step helps preserve the crispy spice crust and allows the juices to settle. Serve immediately with your choice of sides.
Notes
- Adjust salt quantity depending on whether you use kosher salt or table salt to avoid over-salting.
- Reduce or omit cayenne pepper if you prefer less heat, as the spice blend is notably spicy.
- Use thin fillets no thicker than 1.5 cm (0.6″) to ensure even cooking and spice crust formation.
- Resting fish on a rack, rather than a plate, helps maintain the crust’s crispiness.
- Try pairing with classic Jamaican sides like rice and peas or fried plantains for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Jamaican
Keywords: Jamaican Jerk Fish, Caribbean, spicy fish recipe, pan-fried fish, jerk seasoning, snapper recipe
