Jerk Fish is perfect if you’re looking for something spicy, smoky, and packed with flavor. It’s a healthy and high-protein meal that’s naturally gluten-free and dairy-free. You can make it with a variety of fish, and the marinade comes together quickly with ingredients you probably already have in your pantry. Serve it with rice, plantains, or a fresh mango salsa for a Caribbean-inspired meal that’s both simple and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fish fillets (snapper, tilapia, mahi-mahi, or cod work well)
Jerk seasoning (homemade or store-bought)
Lime juice
Olive oil
Garlic cloves
Fresh thyme
Green onions
Scotch bonnet pepper (or habanero for a milder option)
Soy sauce (or tamari for gluten-free)
Brown sugar
Ground allspice
Ground cinnamon
Salt
Black pepper
Directions
In a blender or food processor, combine jerk seasoning ingredients: green onions, garlic, scotch bonnet pepper, lime juice, olive oil, soy sauce, brown sugar, thyme, allspice, cinnamon, salt, and pepper. Blend into a paste.
Rinse and pat dry the fish fillets. Place them in a shallow dish or a zip-top bag.
Pour the marinade over the fish, making sure it’s well coated. Cover and refrigerate for at least 1 hour, preferably 2–4 hours for deeper flavor.
Preheat your grill, oven (to 400°F), or skillet over medium-high heat.
Grill or cook the fish for 3–5 minutes per side, depending on thickness, until it’s opaque and flakes easily with a fork.
Serve hot with lime wedges and your choice of sides.
Mild version: Use fewer peppers or substitute with milder chiles like jalapeños.
Baked Jerk Fish: Bake at 400°F for 12–15 minutes until flaky.
Jerk Fish Tacos: Flake the cooked fish and serve in tortillas with slaw and pineapple salsa.
Crispy version: Lightly bread the fish before pan-searing for a crispy finish.
Sweet twist: Add pineapple juice or orange zest to the marinade for a tropical touch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or in a 300°F oven for 10 minutes. Avoid the microwave if possible to prevent the fish from drying out.
FAQs
What type of fish works best for jerk fish?
Firm, flaky fish like snapper, tilapia, cod, or mahi-mahi are ideal for holding up to the bold marinade.
How spicy is jerk fish?
It’s quite spicy due to the scotch bonnet peppers, but you can adjust the heat by using less or milder peppers.
Can I use store-bought jerk seasoning?
Yes, a good-quality store-bought seasoning can save time and still deliver great flavor.
Is jerk fish healthy?
Yes, it’s high in protein, low in carbs, and packed with flavorful herbs and spices.
Can I grill jerk fish on an indoor grill?
Absolutely. A grill pan or electric grill works well if you don’t have access to an outdoor grill.
Do I need to marinate the fish overnight?
Marinating for at least 1 hour is recommended, but 2–4 hours will give the best flavor. Overnight is okay too.
Can I make this recipe with frozen fish?
Yes, just thaw the fish completely and pat it dry before marinating.
What are good sides to serve with jerk fish?
Try rice and peas, fried plantains, coleslaw, or mango salsa for a Caribbean-style meal.
Can I make jerk fish in the air fryer?
Yes, cook at 375°F for about 8–10 minutes, depending on the thickness of the fish.
What’s the best way to keep the fish from sticking to the grill?
Oil the grill grates well and avoid flipping the fish too early to prevent sticking.
Conclusion
Jerk Fish is a bold and flavorful dish that brings the essence of Caribbean cuisine to your table. With its smoky spices and juicy texture, it’s easy to prepare and customize based on your spice preference. Whether grilled, baked, or pan-seared, this dish is sure to impress and satisfy.
Jerk Fish is a bold and spicy Caribbean dish made by marinating fish in a fiery jerk seasoning blend and then grilling, baking, or pan-searing it. The result is a smoky, flavorful meal that’s high in protein and perfect for lovers of heat and spice.
Author:Catherine
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20–30 minutes (excluding marinating time)
Yield:4 servings
Category:Main Course
Method:Grilling
Cuisine:Caribbean
Diet:Gluten Free
Ingredients
4 fish fillets (snapper, tilapia, mahi-mahi, or cod)
2 tbsp jerk seasoning (store-bought or homemade)
2 tbsp lime juice
2 tbsp olive oil
3 garlic cloves
1 tbsp fresh thyme
2 green onions
1 scotch bonnet pepper (or habanero for milder heat)
1 tbsp soy sauce (or tamari for gluten-free)
1 tbsp brown sugar
1/2 tsp ground allspice
1/4 tsp ground cinnamon
1/2 tsp salt
1/4 tsp black pepper
Lime wedges (for serving)
Instructions
In a blender or food processor, combine green onions, garlic, scotch bonnet pepper, lime juice, olive oil, soy sauce, brown sugar, thyme, allspice, cinnamon, salt, and pepper. Blend into a smooth paste.
Rinse and pat dry the fish fillets. Place them in a shallow dish or zip-top bag.
Pour the marinade over the fish, coating it thoroughly. Cover and refrigerate for at least 1 hour, preferably 2–4 hours.
Preheat your grill, oven (to 400°F), or skillet over medium-high heat.
Grill or cook the fish for 3–5 minutes per side, depending on thickness, until the fish flakes easily with a fork.
Serve hot with lime wedges and your choice of sides.
Notes
Adjust spice level by reducing or substituting the scotch bonnet with a milder pepper.Use tamari for a gluten-free version.Great with rice and peas, plantains, or mango salsa.Marinate up to overnight for stronger flavor.Oil grill grates well to prevent sticking.
