Jamaican Jerk 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.
Servings: 4 servings
Calories: 267kcal
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
Calories: 267kcal | Carbohydrates: 29g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 1093mg | Potassium: 333mg | Fiber: 4g | Sugar: 17g | Vitamin A: 455IU | Vitamin C: 86mg | Calcium: 69mg | Iron: 2mg
