Jerk Fish
Jamaican Jerk Fish is great to cook when you have the grill on. One of the best fish to jerk is snapper, as it is a large, meaty fish that takes on flavor and grills well on the BBQ.
Servings 6
Calories 903kcal
Ingredients
- 6 whole white fish gutted and scaled
- lime , lemon or vinegar for rinsing fish
- 3/4 cup Jamaican jerk seasoning
Instructions
- Start by soaking your fish in cold water and rubbing the fish with lime or vinegar. Rinse and pat the fish dry using a paper towel. Cut three slits into each side of the fish.
- In a large dish, evenly coat the whole fish with the Jamaican jerk marinade. Be sure to get the marinade inside the fish as well. Cover the dish and let the fish marinate in the fridge for at least 4 hours, or overnight for the best flavor.
- Preheat your grill to medium heat. If you're using a charcoal grill, allow the coals to burn until they're covered with white ash.
- Place the marinated fish on the grill. Cook each side for 7-8 minutes, or until the fish is opaque and flakes easily with a fork. The skin should be slightly charred.
- Once done, carefully remove the fish from the grill. Let them rest for a couple of minutes before serving.
Notes
Fish should be cooked to an internal temperature of 145°F (63°C) when measured at the thickest part, ensuring it's opaque and flakes easily with a fork for safe consumption.
You can also cook this jerk fish in our oven or air fryer.
- Oven: Place the fish on a sheet pan and place in a preheated oven of 425 degrees Fahrenheit. Roast the fish for 25-27 minutes.
- Air Fryer: Place each fish in an air fryer basket and air fryer on 400 degrees Fahrenheit for 14-16 minutes. Cook the whole fish in batches, and do not overlap.
Nutrition
Calories: 903kcal | Protein: 185g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 333mg | Sodium: 576mg | Potassium: 3753mg | Vitamin A: 954IU | Vitamin C: 14mg | Calcium: 288mg | Iron: 2mg