Jerk Snapper Recipe

Name: Jerk Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb red snapper fillets or 1 lb any firm light-fleshed fish; 1 lemon, quartered; olive oil, to taste; soy sauce, to taste; habanero sauce or red pepper sauce, to taste; for the jerk rub; 1 tablespoon ground allspice; 1 tablespoon dried thyme; 2 teaspoons curry powder; 1 tablespoon mild paprika; 2 teaspoons sugar; 1 teaspoon salt; 1 1/2 teaspoons black pepper; 1 tablespoon cayenne pepper; 1/2 teaspoon grated nutmeg; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves

Servings: persons

1 lb red snapper fillets or 1 lb any firm light-fleshed fish
1 lemon, quartered
olive oil, to taste
soy sauce, to taste
habanero sauce or red pepper sauce, to taste
for the jerk rub
1 tablespoon ground allspice
1 tablespoon dried thyme
2 teaspoons curry powder
1 tablespoon mild paprika
2 teaspoons sugar
1 teaspoon salt
1 1/2 teaspoons black pepper
1 tablespoon cayenne pepper
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

1
Mix together ingredients for the jerk rub and massage it generously into the fillets.
2
Refrigerate fish for about 1 hour.
3
Preheat oven to 400u00b0F.
4
Lightly oil a baking sheet large enough to hold the fish in a single layer.
5
Place fillets on baking sheet and drizzle the tops lightly with olive oil.
6
Bake at 400F for 6 minutes.
7
Turn fillets and drizzle once more with a little olive oil.
8
Continue baking for 4-6 minutes or until fish flakes easily with a fork (time may vary depending on how thick your fish is).
9
Just prior to serving, drizzle cooked fillets with lemon juice, a little soy sauce, and however much pepper sauce you prefer.
10
Serve hot.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 lb red snapper fillets or 1 lb any firm light-fleshed fish, 1 lemon, quartered, olive oil, to taste, soy sauce, to taste, and more.

Yes, Jerk Snapper falls under the General 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.

That's it — enjoy your meal!

Jerk Snapper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions