Jerk Fish Recipe – Eats Now

Name: Jerk Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, grated; 1 teaspoon paprika; 2 garlic cloves, grated; 2 teaspoons sugar; 1/2 stick celery (about 2 tablespoons), coarsely grated and mixed with a teaspoon salt; 1 teaspoon mixed herbs; 1 tablespoon white wine vinegar; 2 tablespoons oil; 1/2 scotch bonnet pepper (Optional); Leaves of 3 stalks of fresh lemon thyme; 3 medium whole seabass

Servings: persons

1 small onion, grated
1 teaspoon paprika
2 garlic cloves, grated
2 teaspoons sugar
1/2 stick celery (about 2 tablespoons), coarsely grated and mixed with a teaspoon salt
1 teaspoon mixed herbs
1 tablespoon white wine vinegar
2 tablespoons oil
1/2 scotch bonnet pepper (Optional)
Leaves of 3 stalks of fresh lemon thyme
3 medium whole seabass

1
Make the jerk paste by mixing all the ingredients together.
2
Make 3-4 slanting slits on both sides of each fish and stuff jerk paste into each slit. Rub some over the rest of the flesh of the fish.
3
Put an ovenproof grill pan on medium heat and then turn the oven on to preheat at 200 degrees centigrade
4
When the grill pan is hot, lightly oil it using a brush and then carefully place the fish on. After 4-5 minutes, carefully flip the fish over and then place in the oven. Let cook for another 10 - 12 minutes.
5
Serve with Jamaican Rice n Peas and Creole sauce

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small onion, grated, 1 teaspoon paprika, 2 garlic cloves, grated, 2 teaspoons sugar, and more.

Yes, Jerk Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jerk Fish

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