Jamaican Jerk Fish
Thin white fish fillets get a crisp, spicy-sweet jerk crust in a hot pan. Serve this quick Jamaican-inspired main with your favorite sides.
By Cookin' KitchenUpdated
- Total: 13 minutes
- Servings: 4 servings
Recipe
Jamaican Jerk Fish
Thin white fish fillets get a crisp, spicy-sweet jerk crust in a hot pan. Serve this quick Jamaican-inspired main with your favorite sides.
Cookin' · https://cookin.club/recipes/jamaican-jerk-fish
- Prep
- 5 minutes
- Cook
- 6 minutes
- Rest
- 2 minutes
- Total
- 13 minutes
- Servings
- 4
Ingredients
For 4 servings
Jerk seasoning
Fish
Equipment
- Bowl
- Small tray
- Paper towels
- Plate
- Large non-stick pan
- Rack
Instructions
Step 1: Mix the jerk seasoning spices together in a bowl, then spread the mixture in a small tray just large enough to fit one fish fillet.
Step 2: Pat the fish dry with a paper towel. Coat both sides of each fillet with the jerk seasoning, pressing it on to adhere. Shake off the excess, place the fillet on a clean plate and coat the remaining fish.
Step 3: Heat half the oil in a large non-stick pan over high heat. When small wisps of smoke appear, place 2 fillets presentation side down and cook for 2 minutes.
Step 4: Check that the spice crust is deep bronze with a reddish tinge. Cook the other side for 1 minute, until the internal temperature reaches 55°C/130°F or the fish flakes easily at its thickest point.
Step 5: Rest the fish on a rack for 2 minutes to preserve the crisp spice crust, then serve.
Notes
Seasoning swaps
Swap garlic powder for more onion powder, or the reverse.
Use oregano instead of dried thyme.
Use ordinary paprika instead of smoked paprika.
Mixed spice can replace allspice powder; more cinnamon can replace nutmeg.
Leftovers keep in the refrigerator for 2 days. Freezing is not recommended.
Nutrition per serving
- Calories
- 249 kcal
- Fat
- 10 g
- Saturated fat
- 2 g
- Carbohydrates
- 8 g
- Sugar
- 3 g
- Fiber
- 1 g
- Protein
- 33 g
- Sodium
- 1,251 mg
- Cholesterol
- 80 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Thin white fish fillets are coated in a fragrant blend of garlic, onion, thyme, paprika, allspice, cinnamon, nutmeg and cayenne, then pan-fried until the crust is crisp and deeply bronzed.
Use skinless, boneless fillets no thicker than 1.5 cm so they cook through before the spice coating gets too dark. The jerk seasoning has a noticeable kick; reduce the cayenne if you prefer less heat.
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