Best 4 Jerk Fish Recipes

JERK FISH

Steps:

• Lay the fishes in a shallow oven dish, make three slashes in the flesh of each one with a sharp knife and set aside.
• For the marinade, pound the allspice berries, peppercorns and bay leaves in a pestle and mortar until fine. Mix in the cloves, sugar and honey.
• Pick and chop the thyme leaves and chop the coriander leaves. Peel and finely chop the ginger and garlic, and finely chop the chillies.
• Add the chopped herbs, chillies, garlic and ginger to the marinade and bash it all together, then tip into a jug.
• Finely slice the spring onions and add the chopped green tops to the jug. Grate in the lime zest and add a drizzle of oil, a pinch of salt and the rum, if using. Mix well.
• Pour the marinade over the fish and massage it in. (It's a good idea to wear rubber gloves for this!) Leave in the fridge to marinate for at least 1 hour.
• Meanwhile, prepare the salsa. Heat a griddle pan until searing hot, and cook the corn cobs for 5 to 10 minutes, turning every minute or two until the corn is evenly charred. Set them aside until they're cool enough to handle.
• Peel and chop the mango, finely slice the spring onions and add both to a serving bowl with the reserved white spring onion slices. Chop the coriander and tomatoes, and add to the bowl.
• Carefully remove the corn kernels from the husk with a sharp knife and add to the serving bowl with the mango. Season to taste, grate in the lime zest and squeeze in the juice. Drizzle in a little olive oil, then toss to combine.
• Preheat the oven to 220°C/425°F/gas 7. Place the fish in the pre-heated oven and bake for 15 to 20 minutes, until slightly charred and cooked. Serve each fish whole with the salsa on the side, and lime wedges for squeezing over.

JERK FISH

Steps:

• 1. Combine all ingredients, except for fish, in a blender or food processor and puree.
• 2. Place fish in a bowl and coat with puree. Let marinate for at least 1 hour or up to a day.
• 3. When ready to cool, spray a large skillet with nonstick spray over medium-high heat. Add fish and cook, about 3 to 5 minutes on each side. Serve with vegetables.

JERK FISH

Steps:

• In a blender or food processor combine jerk sauce, water, onion, thyme, scallion, pepper and sherry, if desired, and puree until smooth. Pour the mixture into a glass or ceramic baking dish. Place fish in the marinade and coat well. Refrigerate for 2 hours.
• Prepare grill. Remove fish from marinade and pat dry. Grill 5 to 8 minutes on each side, until fish flakes easily with a fork. Serve with rice and additional jerk sauce, to taste.

JERK RED SNAPPER

Steps:

• For the jerk sauce: Peel and roughly chop the ginger. Add it to a blender, along with soy sauce, allspice, pepper, palm sugar, thyme, habanero, garlic, scallions, and salt. Blend until smooth. Taste and adjust the seasoning as needed. Pour into a bowl and set aside.
• Cook the fish: Heat a dry cast iron skillet over high heat to smoking. Place the fish on a flat surface, skin side up, and score it diagonally to ensure even cooking. Trim the fish by removing the very end of the tail and then cutting along the inseam, separating the belly meat and the center cut. Slice both pieces into 2-ounce portions. Season with salt and pepper. Add the oil to the hot pan, followed by the snapper, skin side down. Lightly press the fish so that it lays flat in the pan. After 2 minutes, turn the fish and cook another 2 minutes. Remove to a platter. Place a spoonful of jerk sauce under each piece, plus more on top, and serve.