Jamaican jerk fish
Ingredients
Jerk seasoning
- 3 tsp garlic powder
- 3 tsp onion powder
- 2 tsp cooking salt / kosher salt (reduce to 1 1/2 tsp for table salt)
- 3 tsp dried thyme
- 2 1/2 tsp brown sugar, lightly packed
- 2 1/4 tsp cayenne pepper (it's spicy! See SPICE NOTE)
- 1 1/2 tsp smoked paprika (sub ordinary paprika)
- 1 1/4 tsp allspice powder
- 1/2 tsp cinnamon powder
- 1/2 tsp nutmeg powder
Fish
- 4 x 160g/6 oz thin snapper or other white fish fillets, skinless, boneless (up to 1.5cm / 0.6″ thick)
- 3 tbsp extra virgin olive oil
Instructions
- 1
Jerk Spice Blend - Mix the Jerk Seasoning spices together in a bowl then spread in a small tray that is just large enough to fit one fish fillet.
- 2
Coat fish - Pat fish dry with a paper towel. Then coat both sides of each fillet with the jerk seasoning, pressing to adhere. Shake off excess, place on a clean plate and coat remaining fish.
- 3
Cook fish - Heat half the oil in a large non-stick pan over high heat. When you see small wisps of smoke, place 2 fillets presentation side down and cook for 2 minutes.
- 4
Flip - Flip the spice crust should be a deep bronze colour with a reddish tinge. Cook the other side for 1 minute until the target internal temperature is 55°C/130°F, or the fish flakes easily at the thickest point.
- 5
Rest - Rest on a rack for 2 minutes (to preserve crispy spice crust). Then serve!
