Jerk Fish

Published on 8 February 2025 at 18:01

We keep tradition by marinating a mixture of allspice, scotch bonnet peppers, garlic, thyme, and other vibrant spices. Grill or pan-sear your fish to perfection. The - all so spiciness make jerk fish an irresistible treat, often served with sides like rice and peas. 

Ingredients

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

A dry Riesling goes so well