Jerk Fish – for Jamaican week!

🇯🇲 Jamaican Jerk Fish

Jerk is the soul of Jamaican cuisine. While jerk chicken and pork are famous worldwide, Jerk Fish offers a lighter, faster, yet equally fiery alternative. Traditionally, this is cooked over pimento wood to get that signature smoky flavor, but you can achieve incredible results using a grill or a heavy cast-iron skillet.

🌶️ The Ultimate Jerk Marinade

Makes about 1.5 cups (Store leftover in a jar)

Ingredient

Amount

Notes

Scotch Bonnet Peppers

3–5

Remove seeds for less heat; keep them for the "real deal."

Scallions (Green Onions)

6 stalks

Chopped.

Fresh Ginger

2-inch piece

Peeled and sliced.

Garlic

6 cloves

Smashed.

Fresh Thyme

2 tbsp

Leaves stripped from stems.

Ground Allspice

2 tbsp

Also known as "Pimento." Essential!

Brown Sugar

2 tbsp

To balance the heat.

Soy Sauce

1/4 cup

Adds salt and depth.

Lime Juice

2 tbsp

Freshly squeezed.

Cinnamon & Nutmeg

1/2 tsp each

Provides that warm, complex aroma.

Instructions: Pulse all ingredients in a blender or food processor until a thick, chunky paste forms.

🐟 The Fish

Best varieties: Snapper (Whole or Fillet), Grouper, Sea Bass, or Mahi Mahi.

Preparation: If using whole fish, make 3 diagonal slashes on each side to let the marinade penetrate the bone.

Cooking Steps

Marinate: Coat the fish generously with the jerk paste. Let it sit in the fridge for at least 30 minutes (fillets) or up to 2 hours (whole fish).

The Grill (Recommended): Heat grill to medium-high. Oil the grates well. Grill the fish for 5–7 minutes per side (depending on thickness) until charred and flaky.

The Oven: Bake at $400^{\circ}F$ ($200^{\circ}C$) for 15–20 minutes. Finish under the broiler for 2 minutes to get those crispy edges.

🥗 Traditional Sides

To balance the heat of the jerk seasoning, serve with:

Rice and Peas: Kidney beans cooked in coconut milk with thyme and more allspice.

Festival: Sweet Jamaican fried dumplings.

Plantains: Fried until caramelized and soft.

Escovitch Vegetables: Pickled onions, carrots, and bell peppers in vinegar.

💡 Pro Tips for Jamaican Week

The Pimento Secret: If you don't have pimento wood for the grill, soak whole allspice berries in water and toss them onto the coals to create "jerk smoke."

Don't Touch Your Eyes: Scotch Bonnets are extremely spicy. Wear gloves when handling the peppers!

The "Kick": If you can't find Scotch Bonnets, Habaneros are the closest substitute.