Welcome to Jamaican week!🏝 Kicking off our Caribbean feast with Jerk Fish – pan-fried fish coated with Jamaican jerk seasoning that adds a stack of flavour and makes it crispy. Thin white fish fillets cook in 3 minutes which makes Jerk Fish a super fast dinner!
Every now and then, I like to do a week of recipes for a themed menu. This week, it’s Jamaican week so you can make your very own Caribbean feast at home! Who’s in the mood for some tropical vibes??
Kicking off Jamaican week with the main – Jerk Fish!
Why you need Jerk Fish in your life
🌴 It’s Jamaican – so it’s cool. (Just ask Dozer, below).
🌴 Big, bold, Caribbean flavours using everyday spices: garlic, onion, thyme, paprika, all spice, cinnamon, nutmeg, cayenne.
🌴 It’s fine if you’re missing one or two spices cause there’s so many spices in it anyway.
🌴 Takes 3 minutes on the stove.
Don’t have fish? Use the jerk seasoning on chicken, shrimp/prawns or vegetables. Tips in the recipe.
What goes in jerk seasoning
Here are the spices you need for jerk seasoning. The perfect blend of savoury flavour, a hint of spiciness with the signature touch of sweetness. The smell when it hits the pan is intoxicating!
There’s so many spices in Jerk seasoning, if you’re missing one (or two…) it’s not the end of the world, you’ll still end up with a terrific Jamaican-(ish) spice blend. Here are substitution suggestions:
Garlic powder – more onion powder, and vice versa
Dried thyme – oregano
Brown sugar – 2 tsp caster sugar / superfine sugar
Cayenne pepper – Pure ground chilli, red pepper flakes, 1/2 tsp freshly ground black pepper or omit if you want not spicy
Smoked paprika – ordinary paprika
Allspice powder – Mixed spice
Cinnamon powder – Try not to leave this out! It adds an irreplaceable special touch.
Nutmeg powder – More cinnamon
Fish for jerk fish
The fish pictured throughout this post is snapper, pictured below, but jerk seasoning will work with any type of fish fillet that’s suitable for pan frying as long as it is a thin fillet no thicker than 1.5 cm / 0/6″ at the thickest point. It needs to be thin so it cooks through within 3 – 4 minutes else the jerk seasoning will burn.
Snapper is a very popular fish here in Australia, beloved for the mild, sweet, delicate flavour, which is not “fishy” at all. The flesh is moderately firm and moist, and fillets are easy to cook evenly because they are flat with an even thickness (as opposed to, say, salmon, when some fillets have a very thick “hump” (the loin) though you can find thin salmon fillets (the tail end).
Don’t have fish? You can the jerk seasoning on chicken, shrimp/prawns or vegetables. Tips in the recipe.
How to make jerk fish
In a nutshell: coat fish in the jerk seasoning then pan fry for 2 minutes on the first side and 1 minute on the second side. That’s a 3 minute dinner – we need more of these in our life!!!
Jerk seasoning – Mix the jerk seasoning spices in a bowl.
Coat – Spread the jerk seasoning in a tray or plate just large enough to fit the fish fillets. Then coat each piece of fish with the seasoning, pressing to adhere. Shake off excess and put on a plate. Repeat with remaining fish.
Pan fry 3 minutes – Heat oil in a large non-stick skillet over high heat. As soon as you see the first small wisps of smoke, place 2 fillets in the pan presentation side down. Cook for 2 minutes on the first side until the surface is a deep bronze colour with a reddish tinge (don’t let it burn!), carefully flip then cook the other side for 1 minute.
CHEFFY TIP: How to flip fish properly
Fish is delicate so you have to flip carefully. I used to use a spatula plus a butter knife or my free hand to control the flip so the fish wouldn’t break.
Forget that! Here’s how chefs do it:
Tilt the pan slightly so the oil pools on one side and won’t splatter on you.
Flip the fish with a spatula “uphill” so you have the help of gravity slowing down the flip so the delicate fish will not break.
GAME-CHANGER! (See video at 33 seconds for a demo)
Rest 2 minutes – Transfer the fish to a rack and rest for 2 minutes. It’s best to use a rack to preserve the crispiness of the jerk-crust. If you use a plate, the underside will sweat and compromise the crispiness. Not the end of the world… but a rack is better!
Once rested, transfer the fish to a plate and serve!
Jamaican week sides for Jerk fish!
To serve with your Jerk fish, two fabulous sides! Jamaican Slaw (shockingly delicious) and Jamaican Coconut Rice and Peas. Plus, a surprise dessert!
This is a spread of seriously good food. I hope you enjoy Jamaican week as much as I have creating the recipes!!! – Nagi x
Watch how to make it
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Jamaican Jerk Fish
Ingredients
Jerk seasoning (Note 1):
- 3 tsp garlic powder
- 3 tsp onion powder
- 3 tsp cooking salt
- 3 tsp dried thyme
- 3 tsp brown sugar , lightly packed (Note 2)
- 2 1/2 tsp cayenne pepper (see SPICE NOTE)
- 1 tsp smoked paprika (sub ordinary paprika)
- 1 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, boneless (up to 1.5cm / 0.6″ thick, Note 3)
- 3 tbsp extra virgin olive oil
Instructions
- Jerk Spice Blend – Mix the Jerk Seasoning spices together in a bowl then spread in a small tray that is just large enough to fit one fish fillet.
- Coat fish – Pat fish dry with a paper towel. Then coat both sides of each fillet with the jerk seasoning, pressing to adhere. Shake off excess, place on a clean plate and coat remaining fish.
- Cook fish – Heat half the oil in a large non-stick pan over high heat. When you see small wisps of smoke, place 2 fillets presentation side down and cook for 2 minutes.
- Flip – the spice crust should be a deep bronze colour with a reddish tinge. Cook the other side for 1 minute until the target internal temperature is 55°C/130°F, or the fish flakes easily at the thickest point.
- Rest on a rack for 2 minutes (to preserve crispy spice crust). Then serve! Recipes for pictured Jamaican sides coming on Tuesday – stay tuned!
Recipe Notes:
- Garlic powder – more onion powder, and vice versa
- Dried thyme – oregano
- Brown sugar – 2 tsp caster sugar / superfine sugar
- Cayenne pepper – Pure ground chilli, red pepper flakes, 1/2 tsp freshly ground black pepper or omit if you want not spicy
- Smoked paprika – ordinary paprika
- Allspice powder – Mixed spice
- Cinnamon powder – Try not to leave this out! It adds an irreplaceable special touch.
- Nutmeg powder – More cinnamon
Nutrition Information:
Life of Dozer
Jamaican Dozer. Ya mon!
PS It’s totally photoshopped. Just couldn’t find a Jamaican dog costume, strangely. 😂
This looks delicious I am planning make it
I made this today and my daughter devoured it and she is two years old!! So easy to make and delicious! and my baby askes for Dozer every DAY!!! can I PLESAE SEE HIM MOMMY? So Cute.. We love you Dozer so much.. Xoxo
I am so NOT a FISH Person but, your recipes have me thinking about it. If I ever try or eat any of your offerings, I’ll be sure to be in touch
This is great, Nagi! I love the idea of theme week and I’m looking forward to the sides and dessert. Dozer looks a treat!
Would love the rice and peas dish that you have along side the fish. I know in the Bahamas their rice and peas are made pigeon peas.
As a Jamaican who absolutely loves you, Dozer, and all your amazing recipes … thank you for doing a Jamaican week!
Jerk recipe in the inbox this morning and in our tummies this evening! Did with thin chicken fillets….absolutely fabulous.
Love Dozer’s dreads! Cool and dignified looking! Thanks for a great laugh.
Hey man! Looking real cool Dozer 💕🤣💝👍
Excellent! I made tonight using tilapia fillets (I would have preferred catfish or cod, but the market was out of fresh). I am not a fan of nutmeg so just gave it a quick twist of the grinder. I did reduce the cayenne because of my acid reflux but it definitely needed that bit for a kick. So good. A great addition to the blackened fish recipe of yours I also love.
I discovered Jamaican Jerk Chicken at Logan Eats & Beats and was blown away. So I looked up ingredients for the mix and started following a recipe that incorporated about 9 ingredients and used it on chicken thighs, skin on (youtube vids said it helps retain moisture).
Best results were slow cooking/smoking in the Webber with wood chips.
Keen to try this fish recipe now.
Thanks for the inspiration.
My family raved about your jerk fish recipe. I reduced the cayenne pepper to 1/2 teaspoon because some family members can’t handle the heat. I used cod since that was what I had on hand.
Your recipe’s are incredible as for someone like me that is short on time, your recipe’s have me wanting to cook when I get home BUT explore with them on the weekends. Love your work
I love Jamaican food and have made these before but will definitely give your recipes a go after my next shop.
YAY 👏👏👏Nagi! LoveIt when you send us your love and theme based menus 💕. Can’t wait to try the Jamaican Feast!
The Photoshop of Dozer is priceless!!! 😂
Thank you so very much
Would like to try your Jamaican jerk fish recipes
I’d like to know if I can cook this with chicken in the oven? Or even Pork Tenderloin?? Thanx Nagi – love your posts. Hi Dozer!
I was going to run up to the store right now to buy some snapper but I want to make the whole meal as shown!!! 🤤
so I guess I have to wait for the coconut rice and beans recipe and slaw!!😳😬😣
I will survive!!!😩
You are the best!!! 🥰
I’ll be patiently waiting for the rest of the meal as well.
Nagi
already planned your Honey Garlic Salmon for dinner, however I have checked and have all the spices and some basa fillets in the freezer so our mid week fish dish is sorted
Thanks for this one Nagi, we both love jerk fish and cant wait to try this with the sides and maybe some rum cocktails
Andie
LOL. Now I understand why Dozier wouldn’t talk to you without a bribe!