Introduction
Jerk Fish is a popular dish from Jamaica. It is spicy and smoky. The fish is marinated in herbs and spices then grilled or baked until tender.
This recipe uses simple ingredients. You do not need special skills. Follow the steps and enjoy a tasty meal.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Whole fish (snapper, tilapia, or sea bass) | 2 medium (about 1.5 kg) | Fresh and cleaned |
| Scotch bonnet pepper | 2 | Use habanero if needed |
| Onion | 1 medium | Chopped |
| Garlic cloves | 4 | Crushed |
| Fresh thyme | 2 sprigs | Or dried thyme |
| Spring onion (scallion) | 2 | Sliced |
| Soy sauce | 2 tbsp | Adds salty flavor |
| Lime juice | 2 tbsp | Freshly squeezed |
| Ground allspice | 1 tsp | Key Jamaican spice |
| Ground cinnamon | 1/2 tsp | For warmth |
| Ground nutmeg | 1/2 tsp | Traditional jerk flavor |
| Salt | 1 tsp | To taste |
| Black pepper | 1 tsp | Freshly ground |
| Olive oil | 2 tbsp | Helps coat the fish |
Instructions
Step 1 Prepare the fish
Wash the fish well. Pat dry with a paper towel. Make small cuts on both sides so the marinade can enter.
Step 2 Make the jerk marinade
Put scotch bonnet peppers, onion, garlic, thyme, scallion, soy sauce, lime juice, allspice, cinnamon, nutmeg, salt, pepper, and olive oil in a blender. Blend until smooth.
Step 3 Marinate the fish
Rub the marinade inside and outside the fish. Place the fish in a bowl and cover. Chill for at least 2 hours. For best flavor, marinate overnight.
Step 4 Grill or bake
Preheat your grill or oven. For grill, cook on medium heat 7 to 8 minutes per side. For oven, bake at 190°C 25 to 30 minutes. Cook until fish is done.
Step 5 Serve
Remove the fish carefully. Squeeze fresh lime on top. Serve hot with your chosen sides.
Cooking Time and Serving
Preparation time 15 minutes
Marinating time 2 hours
Cooking time 25 to 30 minutes
Serves 4 people
Tips and Tricks
Use fresh fish for best taste.
Marinate overnight for stronger flavor.
Do not overcook the fish. It will become dry.
Adjust Scotch bonnet to your spice level.
If grilling, brush oil to avoid sticking.
Nutrition Facts
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 kcal |
| Protein | 28 g |
| Fat | 10 g |
| Carbohydrates | 4 g |
| Fiber | 1 g |
| Sodium | 540 mg |
History of the Dish
Jerk cooking began with the Maroons in Jamaica. They used pimento wood for smoke. The spice mix spread over time. Today jerk fish is a common street food and a home dish in Jamaica.
Serving Suggestions
Serve with Jamaican rice and peas.
Add fried plantains for sweetness.
Serve with a cucumber and tomato salad to balance spice.
It also works with flatbread or steamed vegetables.
Common Mistakes to Avoid
Not marinating long enough will give weak flavor.
Cooking on very high heat can burn the outside and leave the inside raw.
Too much soy sauce makes the dish salty.
Do not skip fresh lime. It adds freshness.
Storage Method
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently in the oven at low heat.
Avoid long microwave heating. It can make the fish rubbery.
Do not freeze cooked jerk fish. Texture will change.
FAQs
What fish is best for jerk fish
Snapper, tilapia, or sea bass are best. Use any firm white fish.
Can I make jerk fish without Scotch bonnet peppers
Yes. Use habanero or jalapeno. The heat and flavor will change.
Can I bake instead of grilling
Yes. Bake at 190°C for 25 to 30 minutes.
What can I serve with jerk fish
Rice and peas, fried plantains, or a simple salad go well.
Suggested Images
Internal and External Links
Internal link idea. Link to your other seafood recipes or to a Jamaican rice and peas recipe on your site.
External link idea. Link to a trusted cooking source for jerk history or tips such as BBC Good Food or a Jamaica tourism page.