Jerk Fish
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These jerk fish recipes will appeal to you if you're a fan of bold flavors and love to experiment with spices - they'll make your taste buds dance.
You can buy ready made Jerk Sauce, but it's very simple to make your own and you'll know exactly what ingredients are in it. When you've found a recipe you like, make up double and store it in the refrigerator.
These recipes are perfect for any firm fish like salmon, cod, or snapper, and they bring together earthy spices with a kick of heat. Best of all, they can be prepped in advance. Ready to dive in?
Jerk Fish Recipe with Homemade Sauce
Here's a fantastic recipe where you're marinating your fish in a homemade jerk sauce. Making the sauce from scratch is easy and you know exactly what's going into it. Plus, it’s always more rewarding to have that fresh, homemade touch!
Jerk Fish Sauce Ingredients:
- 1 chilli pepper, roughly chopped
- 3 garlic cloves, peeled and chopped
- Small piece of root ginger, peeled and chopped
- 1/2 teaspoon salt
- 2 teaspoons dried thyme
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon black pepper
- 2 tablespoons malt vinegar
- 2 tablespoons dark brown sugar
Fish
Any firm fish will do - one fillet or small whole fish per person.
Slash the fish with a sharp knife so you can rub the paste right into the flesh.
Instructions:
1. **Make the Sauce:** Place chilli, garlic, ginger, and salt in a grinder or use a pestle and mortar to grind to a paste. Add thyme, allspice, cloves, nutmeg, and black pepper, mixing into the paste. Stir in vinegar and brown sugar, along with about 2 tablespoons of water until combined.
2. **Marinate the Fish:** Take your choice of firm fish fillets (salmon, cod, whiting, or halibut) and rub the paste into the flesh. Cover with clingfilm or foil and refrigerate for about 2 hours to let the flavors soak in.
3. **Cook the Fish:** Fry the marinated fish in a couple of tablespoons of oil, grill, or barbecue it. Rule of thumb: cook about 5 minutes on each side per inch of fish thickness until firm to the touch. Brush with extra marinade as you turn to intensify flavor.
4. **Serve:** Pair with a fresh salad and some baked potatoes for a complete meal or you can use some Jamaican rice and peas.
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Cook's Notes Jamaican Rice and Peas 1 large (400g) can rinsed and drained kidney beans 1 large (400ml) can coconut milk 1/2 teaspoon dried thyme 1/2 teaspoon ground allspice 1 1/4 cups (200g) long grain rice 6 spring onions (scallions) sliced - reserve 1/3 to scatter on top after cooking.
Fluff up and scatter the onions on top before serving. I tend to allow the rice to steam after the initial 10 minutes cooking - leave it for 10-15 minutes and it will absorb the liquid, without running the risk of burning the bottom. |
Jamaican Jerk Snapper Recipe
Feel like taking a culinary trip to Jamaica? This jerk snapper recipe uses a delicious blend of spices along with tangy and sweet juices for an unforgettable flavor. It's traditionally served with rice and peas, making it a hearty meal or you could serve it with fries and salad.
Jerk Snapper Ingredients:
- 4 red snapper, about 12 oz each
Jamaican Jerk Sauce Ingredients:
- 1 chili or jalapeno pepper, halved and seeded
- 4 spring onions (scallions), sliced
- 3 garlic cloves, peeled and crushed
- 2-inch piece of ginger, peeled and grated
- 2 teaspoons dried thyme
- 2 teaspoons dried allspice
- Juice of 2 limes
- 10 fl oz (300ml) pineapple juice
- 10 fl oz (300ml) tomato juice
Instructions:
1. **Make the Sauce:** Blend all sauce ingredients in a food processor until smooth.
2. **Marinate the Fish:** Slash the cleaned fish a few times and place it into a dish. Pour the marinade over and let it soak for about 30 minutes, turning a few times.
3. **Cook the Fish:** Broil/Grill or barbecue for about 5 minutes per side, brushing with the marinade to prevent burning.
4. **Serve:** Dish up with a fresh salad and a classic side of rice and peas or fries and salad.
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Cook's Notes - **Adjust Heat:** If you like it hot, add more chilies or leave some seeds in. For a milder taste, remove most seeds. Always wash hands thoroughly after handling chilies to avoid stinging eyes - you will know it if you rub your eyes after preparing chillies! I prefer a milder chilli as it gives flavour without burning the mouth. If I want to make something spicier, I scrape only half of the seeds out of the chilli before I chop it up. - **Storing Sauce:** Homemade jerk sauce keeps for about a month in the fridge, so feel free to make extra. It’s great on wraps and sandwiches too! |
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Jerk Fish
By Liz Alderson, Mar 19, 2016
How to make Jerk Fish.
Prep Time: 120 minutes
Cook time: 5 minutes
Yield: 4
Main Ingredient: Fish Fillets