Jerk seasoning is your passport to big Caribbean flavours using a mix of spices you most likely have in your cupboard, plus brown sugar. Coat white fish fillets, salmon fillets or tiger prawns for a super crispy pan-fried meal ready in minutes. It also works wonders on a whole mackerel, sea bass or lobster when marinating for 30 minutes before grilling on the BBQ.
What is jerk seasoning exactly? Jerk seasoning is a blend of brown sugar, allspice, Scotch bonnet or cayenne pepper, dried thyme, cinnamon, nutmeg, paprika, onion, garlic, salt, and black pepper. Commonly used in Jamaican cuisine and throughout the Caribbean, the exact ingredients and proportions vary depending on the region and personal preference. Serve with rice and peas, coconut rice, or a fresh salad.
Ingredients:
- 4 x white fish fillets
- 3 TBSP extra virgin olive oil
Jerk seasoning:
- 3 tsp garlic powder or granules
- 3 tsp onion powder
- 1 tsp dried thyme
- 2.5 tsp brown sugar
- 1.5 tsp cayenne pepper (or red chilli flakes or black pepper)
- 1.5 tsp smoked paprika (or regular or sweet paprika)
- 1.25 tsp allspice powder (or mixed spices)
- 0.5 tsp cinnamon powder
- 0.5 tsp nutmeg powder
- 1.5 tsp sea salt
Method:
1. Prep your jerk seasoning by mixing all the ingredients together in a small bowl.
2. Pat the fish fillets dry with kitchen paper, then coat each side with the seasoning, pressing gently with the back of a spoon to help it stick.
3. Heat half the olive oil in a large, non-stick frying pan over medium-high heat.
4. Gently shake off any excess seasoning from each fillet and place them in the pan, one by one, skin-side down. Cook for 2 minutes or until the coating is crisp.
5. Flip the fillets carefully and cook for another 2 minutes, or until the fish flakes easily.
6. Transfer the cooked fillets to a plate and let them rest for 2 minutes before serving with a side of rice.
7. Enjoy!
