Jerk fish always sparks a little reaction if you didn’t grow up eating it. People hear “jerk” and think only chicken or pork, but once you taste jerk seasoning in a good piece of fish, you’ll understand why I love this dish so much.

I didn’t grow up treating jerk fish as anything out of the ordinary. My mother would whip it up when she wanted something that took at least 20 minutes to make.

She used fish that my uncle would bring, and her jerk seasoning was always homemade. I am lazy, so I mostly use Grace Jerk marinade (store-bought).

Jamaican jerk fish is a recipe to have in your back pocket whenever you are fed up with chicken. I have been making this dish for years now, and it has never disappointed. So, with that said, here is a recipe for jerk fish and the way I make it.

Why You’ll Love This Recipe

This jerk fish recipe works for any day of the week. It cooks fast, and your ingredients are not long, and you can use whatever fish you have on hand.

It gives you all the spices without the long cooking time of a chicken. The best part is that fish absorbs seasoning so well, you get that jerk taste from the first bite straight to the bone.

Ingredients

For the Fish

• 2 whole parrot fish (or snapper, grunt, tilapia, or fillets)
• 1 lime (for cleaning)
• 2 tbsp white vinegar
• 1–2 tsp all-purpose seasoning
• 1 tsp salt
• 1 tsp black pepper

Fresh Jerk Marinade

• 2 medium onions
• 4 Scotch bonnet peppers
• 2 thumb-size pieces of fresh ginger
• 3 bulbs of garlic
• 6–8 sprigs fresh thyme
• 4 stalks Jamaican scallion (with purple root)
• ¼ cup olive oil
• ½ lime, juiced
• 2 tbsp white vinegar
• 2 tsp pimento berries
• ½ tbsp pink salt
• 1 tbsp brown sugar
• ½ tsp grated nutmeg
• ½ tsp ground cinnamon
• 2 tsp browning
• 1–2 tbsp water (optional, to blend)

How to Make Jamaican Jerk Fish

Wash the fish with lime and vinegar, rubbing the skin and cavity to remove any raw scent. Rinse and pat dry. Make two or three slits on each side so the seasoning can soak in.

Add scallion, onions, thyme, garlic, Scotch bonnet, ginger, olive oil, vinegar, pimento, salt, sugar, nutmeg, cinnamon, browning, and lime juice to your blender. Blend until smooth and thick. Set aside a small bowlful for basting later.

Rub all-purpose seasoning, salt, and pepper lightly over the fish. Then massage the fresh jerk marinade all over the skin, inside the belly, and directly into the slits. Don’t overdo the salt since the marinade has enough salt.

To Grill:

Place pimento leaves on the grill grate, then lay the fish on top. Cook over medium-low heat for 15–20 minutes, flipping halfway. Baste with extra marinade every few minutes.

To Bake:

Place fish on a greased tray and bake at 400°F for 25–30 minutes, basting halfway.

In the last few minutes, sprinkle chopped scallion or onion on top so they soften with the heat but still taste fresh. Once the fish flakes easily and the skin is lightly charred, remove from the heat and serve immediately.

My tips for a tasty Jamaican jerk fish recipe

If you can find parrot fish, snapper, or doctor fish, use them since they hold seasoning well and stay firm while cooking. If you’re using fillets, handle them gently so they don’t break on the grill.

When blending the marinade, adjust the heat level by removing some or all of the Scotch bonnet seeds. Also, fish cooks fast, so keep the heat low enough to give it time to absorb the jerk flavor without drying out.

Storage

Store leftovers in an airtight container for up to 2 days in the fridge. Reheat in a skillet on low heat so the fish stays soft. Avoid microwaving because it dries the fish quickly.

You can also remove the bones and use the leftovers in tacos, wraps, or salads.

FAQ

Can I use store-bought jerk marinade?

Yes, Grace or Walkerswood works perfectly. I use them often when I don’t feel like blending fresh seasoning.

Can I make this with fillets instead of whole fish?

Yes, just cook them gently so they don’t fall apart.

Is the fish spicy?

It depends on the Scotch bonnet. Remove the seeds for less heat, or use only one pepper.

Can I bake the jerk fish instead of grilling it?

Absolutely. Bake at 400°F for 25–30 minutes.

More Jerk Recipes

• Delicious Jerk Fish Tacos Recipe
• Homemade Jamaican Jerk Bacon Recipe
• Easy Jamaican Jerk Black Bean Burger 
• Yummy Jamaican Jerk Pork Oven Cooked

Jamaican Jerk Fish Recipe

Recipe by Ren PetersCourse: MainCuisine: JamaicanDifficulty: Easy

Servings

2-4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

265

kcal

A bold and flavorful Jamaican jerk fish recipe made with fresh herbs, Scotch bonnet peppers, thyme, scallion, and homemade jerk marinade.

Ingredients

• For the Fish

• 2 whole parrot fish (or snapper, grunt, tilapia, or fillets)

• 1 lime (for cleaning)

• 2 tbsp white vinegar

• 1–2 tsp all-purpose seasoning

• 1 tsp salt

• 1 tsp black pepper

• Fresh Jerk Marinade

• 2 medium onions

• 4 Scotch bonnet peppers

• 2 thumb-size pieces of fresh ginger

• 3 bulbs of garlic

• 6–8 sprigs fresh thyme

• 4 stalks Jamaican scallion (with purple root)

• ¼ cup olive oil

• ½ lime, juiced

• 2 tbsp white vinegar

• 2 tsp pimento berries

• ½ tbsp pink salt

• 1 tbsp brown sugar

• ½ tsp grated nutmeg

• ½ tsp ground cinnamon

• 2 tsp browning

• 1–2 tbsp water (optional, to blend)

Directions

• Wash the fish with lime and vinegar, rubbing the skin and cavity to remove any raw scent. Rinse and pat dry. Make two or three slits on each side so the seasoning can soak in.
• Add scallion, onions, thyme, garlic, Scotch bonnet, ginger, olive oil, vinegar, pimento, salt, sugar, nutmeg, cinnamon, browning, and lime juice to your blender. Blend until smooth and thick. Set aside a small bowlful for basting later.
• Rub all-purpose seasoning, salt, and pepper lightly over the fish. Then massage the fresh jerk marinade all over the skin, inside the belly, and directly into the slits. Don’t overdo the salt since the marinade has enough salt.
• Place pimento leaves on the grill grate, then lay the fish on top. Cook over medium-low heat for 15–20 minutes, flipping halfway. Baste with extra marinade every few minutes.
• To Bake:
• Place fish on a greased tray and bake at 400°F for 25–30 minutes, basting halfway.
• In the last few minutes, sprinkle chopped scallion or onion on top so they soften with the heat but still taste fresh. Once the fish flakes easily and the skin is lightly charred, remove from the heat and serve immediately.