Jerked Fish
This easy jerk fish recipe features flaky grilled snapper marinated in a bold blend of Jamaican spices, fresh herbs, and citrus. Topped with a smoky pineapple salsa, it’s a vibrant, well-balanced dish that delivers sweet, spicy, tangy, and savory flavors in every bite!
Why You’ll Love This Jerk Snapper
This recipe is special to me because I learned to make it at a cooking class in Jamaica. On that same trip, my husband and I got engaged! We've been making this recipe ever since, and it always takes us back to that special moment.
Personal memories aside, this recipe is a must-try! The spicy jerk marinade is fresh, complex and super versatile.
It's a classic blend of fiery scotch bonnet peppers, herbs, spices, and lime juice, which infuses the fish with rich, deep flavor that caramelizes beautifully to the grill. It works with everything from chicken to pork, beef, and especially with firm white fish fillets like snapper.
What is Jerk Fish?
Jerk fish is a traditional Jamaican preparation where whole fish or fillets are coated in a fragrant, spicy marinade made with traditional Caribbean ingredients like scotch bonnet peppers, thyme, allspice, and scallions, then grilled for maximum smoky flavor.
The name "jerk" refers to both the style of seasoning and the cooking method, which often involves a hardwood or charcoal grill to achieve that signature char and depth of flavor.
Red snapper is most commonly used in Jamaica, but any firm, thick white fish will do. Just avoid thin fillets like fluke or sole, as they’re too delicate to handle the intense flavors and heat of the grill.
Want more classic seafood recipes? Try these jumbo lump Maryland crab cakes, buttery Maine lobster rolls, or a classic, creamy New England clam chowder.
Why This Recipe Works
- A quick 30-minute marinade adds major flavor without over-tenderizing.
- Grilling over medium-high heat adds smokiness and keeps the fish moist.
- The charred pineapple salsa adds a sweet contrast to the spicy fish.
Jerk Fish Recipe Ingredients
Red Snapper – This firm, flavorful fish is traditional for jerk recipes, but you can also use any other firm fish fillets that hold up well on the grill, like barramundi, mahi mahi or grouper. Avoid anything too fragile.
Scotch Bonnet Peppers – These bring the iconic heat and fruity flavor of Jamaican jerk seasoning. You can substitute habaneros if needed, or try to find aji dulce for a similar flavor with very little heat. Always handle hot chili peppers with gloves and caution!
Brown Sugar – You can use light or dark brown sugar.
Lime Juice – Grilling the limes adds depth and smoky tang, and also makes them juicier!
Fresh Pineapple – Use fresh, ripe pineapple for this recipe. Canned or frozen pineapple will not work as well.
Red Onion – You can substitute a sweet onion in a pinch.
Fresh Cilantro – If you don't like cilantro, you can just leave out. I don't recommend replacing it.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Food processor or blender
- Charcoal grill or grill pan
- Tongs
- Small bowl
- Paper towels
- Large zip-top bag
- Cutting board
- Large knife
- Airtight container
How to Make Jerk Fish
Marinate the Fish
- Make the Caribbean jerk sauce recipe by combining scallions, large garlic clove, ginger, scotch bonnet pepper, allspice, black pepper, cinnamon, nutmeg, thyme, brown sugar, orange juice, lime juice, soy sauce, vinegar, tablespoons of oil, and kosher salt in a food processor or blender. Blend on high until completely smooth.
- Pat the red snapper fillets dry with paper towels, then place fish in a large zip-top bag.
- Pour in the marinade, seal, and move the fish around to coat thoroughly, making sure all sides of each fish fillet are covered. Refrigerate for 30 minutes.
Prepare the Salsa
- While the fish marinates, heat your charcoal grill or grill pan to medium high heat.
- Slice fresh pineapple and red onion into thick rings, and lightly coat them, along with the jalapeño and halved limes, with olive oil and a bit of table salt.
- Grill until all sides are nicely charred (except the limes—just grill the cut side). Remove, let cool, then chop into bite-sized pieces. Remove seeds from the jalapeño for a milder heat.
- Mix grilled pineapple, red onion, jalapeño, fresh cilantro, and olive oil in a small bowl, then squeeze in the juice of the grilled limes and season with kosher salt to taste.
Pro Tip: Grilled citrus adds smoky complexity. Don’t skip this step!
Grill and Serve
- Clean the grill and generously oil the grates. Take the fish out of the marinade and gently wipe off the excess, leaving a light coating. Drizzle or brush with more oil.
- Grill each side of the fish over medium heat for 3-4 minutes, depending on thickness of the fillets. A thin fillet will only take 1-2 minutes per side, while a thicker piece could take 4-5 minutes or more. It’s ready to flip when it turns opaque around the edges and easily lifts from the grates.
Pro Tip: If the fish sticks, it’s not ready to flip yet. Don't. force it. Let it cook a little longer before turning.
- Transfer to a platter, top with salsa, and finish with more cilantro and lime wedges.
Jerk Red Snapper Tips
- Use a charcoal or wood fired grill for authentic smoky flavor. A hot pan or grill pan will also work.
- Don't marinate for more than 30 minutes or the fish will start to break down.
- Oil the grill really well to prevent sticking, especially with thin fillets.
How to Serve Jerked Fish
Serve with a traditional side like this coconut rice and beans, a drizzle of homemade jalapeño hot sauce, and some tangy ginger pickled carrots for crunch.
This recipe also makes amazing jerk fish tacos! Just tuck the grilled fish and salsa into a charred corn tortilla with a dollop of sour cream or creamy slaw. You can also use flour or hard shell tortillas.
Storing Jerk Snapper
Store leftover jerk snapper in an airtight container in the refrigerator for up to 2 days. Reheat gently in a large skillet over low heat or enjoy cold, flaked over salads or tucked into wraps.
FAQs
A jerk marinade or jerk paste recipe typically includes wet ingredients like vinegar, soy sauce, citrus juice, and oil, blended with spices and aromatics. A dry rub uses similar seasonings but skips the liquids. This recipe uses a marinade for deeper penetration and bolder flavor.
With scotch bonnet peppers, it’s definitely spicy! If you’re sensitive to heat, remove the seeds, reduce the quantity or replace with aji dulce, which has a similar flavor but less heat. The sweet and citrusy pineapple salsa adds the perfect balance to the heat with a little bit of sweetness.
Yes! Use a large skillet or hot pan over medium-high heat, and coat it with nonstick spray or oil. While you’ll miss out on the smoky flavor from the grill, it will still be delicious.
Yes! This Jamaican jerk marinade recipe works great on jerk chicken, beef, pork, or even salmon. The spice mix is incredibly versatile and works well with almost any protein.
Absolutely. While red snapper is traditional for jerk fish recipes, any firm, flaky white fish fillets like mahi mahi, grouper, or halibut will work. Just avoid delicate varieties like fluke or sole, which can fall apart on the grill.
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Jamaican Jerk Fish
Ingredients
For the Fish
- 6 scallions green tops only
- 2 large cloves garlic
- 2 teaspoons minced fresh ginger
- 1 scotch bonnet or habanero pepper seeds removed*
- 2 teaspoons allspice
- ½ teaspoon black pepper
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon fresh thyme leaves or ½ teaspoon dried
- 1 tablespoon dark brown sugar
- 2 tablespoons orange juice
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 2 tablespoons white vinegar
- 2 tablespoons vegetable oil plus more for coating fish and oiling grill
- 1 teaspoon salt
- 4 fillets red snapper or any other flaky white fish, skin on or off, 6 ounce per fillet
For the Salsa
- ½ medium pineapple skin and core removed
- ½ medium red onion
- 1 jalapeno pepper
- 2 limes halved, plus more for serving
- 3 tablespoons fresh cilantro minced, plus more for garnish
- 3 tablespoons olive oil plus more for coating fruit and vegetables
- salt to taste
Instructions
- Make the jerk marinade by combining the scallions, garlic, ginger, scotch bonnet pepper, allspice, black pepper, cinnamon, nutmeg, thyme, brown sugar, orange juice, lime juice, soy sauce, vinegar, oil and salt in a blender. Blend on high until the mixture is totally smooth.
- Pat the red snapper fillets very dry, then place in a zip top bag and cover with marinade. Seal the bag and move the fish around to be sure it’s all thoroughly coated. Place the bag in the refrigerator and marinate for 30 minutes.
- While the fish is marinating, prepare the salsa by preheating a grill to medium high heat. Cut the pineapple and red onion into 1-inch thick slices, then coat them, along with the jalapeño and limes, with olive oil and season with salt. Place the fruit and vegetables on the grill and allow them to char on all sides, with the exception of the limes which only need to char on the cut side.
- Remove from the grill and allow to cool, then chop the pineapple, red onion and jalapeño into bite sized pieces. Remove the seeds from the jalapeño for a milder salsa. Combine the pineapple, red onion, jalapeño, cilantro and olive oil in a bowl, then season with salt and squeeze in the juice from the grilled limes. Mix together, taste, and adjust seasoning as needed, then set aside.
- Remove the fish from the bag, then wipe off most of the marinade, leaving a light coating behind. Be sure to clean the grill after grilling the fruits and vegetables and rub it down generously with oil. Drizzle the fish with a bit more oil and gently rub to distribute. Place the fish on the hot grill and let cook for about 3-4 minutes on each side, depending on thickness. The fish will be ready to flip when it starts to turn opaque around the edges and lifts easily from the grates.
- Carefully transfer the fillets to a serving platter and top with the grilled pineapple salsa. Garnish with cilantro and serve with lime wedges on the side.
Notes
- Use a charcoal or wood fired grill for authentic smoky flavor, but a hot pan or grill pan will still work.
- Don't marinate for more than 30 minutes or the fish will start to break down.
- Oil the grill really well to prevent sticking, especially with thin fillets.
Nutrition
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i adore this recipe! especially for the summer. i never have thought of making a pineapple salsa before, let alone a grilled pineapple salsa - so this is something i have to try!
Thanks, Thalia! Nice to hear from you. 🙂 I hope you give this recipe a try, and I'm sure you've got plenty barramundi down under to work with!
1) This looks amazing 2) The new website looks amazing 3) You = amazing.
LOVE the new website Nicole! Thanks for all the great recipes...fun facts..and your fun fun sense of humor!!!