🔥 Jamaican Jerk Fish: A Symphony of Spice and Soul
We honor tradition by preparing a powerful marinade—a fiery alchemy of Portland Jerk Seasoning, potent Scotch bonnet peppers, fragrant thyme, and a secret medley of other sun-drenched spices. Whether kissed by the smoke of the grill or perfectly seared in a hot pan, the fish is cooked to exquisite perfection. That signature, all-consuming, fiery heat makes jerk fish an irresistible, addictive treat, traditionally served alongside savoury rice and peas.
Ingredients
- 3 tbsp olive oil
- Add Rice and Peas
- Kidney Beans,
- long grain rice
- Ground Pimento
- onions
- thyme & scotch bonnet pepper
- Fine Sea Salt
Instructions
-
Spread the jerk seasoning 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 130°F, or the fish flakes easily at the thickest point.
- Rest on a rack for 2 minutes (to preserve crispy spice crust)
- Add some rice and peas to complete
