Jamaican Jerk Fish
Ingredients:
3 tsp garlic powder
3 tsp onion powder
2 tsp cooking salt (or kosher salt)
3 tsp dried thyme
2½ tsp brown sugar
2¼ tsp cayenne pepper (adjust to taste)
1½ tsp smoked paprika (or regular paprika)
1¼ tsp allspice powder
½ tsp cinnamon powder
½ tsp nutmeg powder
4 thin white fish fillets (about 160 g/6 oz each)
3 tbsp olive oil
Instructions:
1. In a bowl, mix garlic powder, onion powder, salt, thyme, brown sugar, cayenne, paprika, allspice, cinnamon, and nutmeg to make the jerk seasoning.
2. Pat fish fillets dry with paper towels.
3. Spread the jerk seasoning on a plate and press each fillet into the seasoning so it adheres; shake off excess.
4. Heat olive oil in a large non-stick pan over high heat until just smoking.
5. Place two fillets in the pan seasoned side down and cook for about 2 minutes until a deep bronze color.
6. Carefully flip the fillets and cook the other side for about 1 minute, until the fish flakes easily.
7. Transfer fish to a rack to rest for 2 minutes to keep the crust crispy, then serve.
Prep Time: 5 minutes
Cooking Time: 6–8 minutes
Total Time: ~15 minutes
Servings: 4
Bold, spicy jerk‑seasoned fish with a crispy exterior — great with rice, salad, or your favorite sides.
