Flaky snapper fillets rubbed with authentic Caribbean jerk spices and grilled to perfection. This vibrant dish brings the tropical flavors of Jamaica to your dinner table with a perfect balance of heat and aromatics.
Recipe Details
Ingredients
- 4 fillets (180g each) red snapper fillets, skin-on
- 45ml Caribbean jerk seasoning
- 3 whole limes, juiced and zested
- 30ml brown sugar, packed
- 1 pepper Scotch bonnet pepper, minced (or habanero)
Instructions
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Pat 4 fillets (180g each) red snapper fillets dry and score the skin lightly. Place in a shallow dish.
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In a small bowl, mix 45ml Caribbean jerk seasoning, 3 whole limes juice and zest, 30ml brown sugar, and 1 pepper Scotch bonnet pepper. Stir until sugar dissolves.
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Rub the jerk mixture all over both sides of the fish fillets. Marinate for 10-15 minutes at room temperature.
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Preheat grill to medium-high heat and oil the grates well. Or heat a grill pan over medium-high heat.
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Grill fish skin-side down first for 4-5 minutes until skin is crispy. Flip carefully and grill for 3-4 minutes until fish flakes easily.
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Transfer to serving plates and garnish with lime wedges. Serve immediately while the skin is still crispy.
Tips
Jerk Seasoning: Look for authentic blends containing allspice, thyme, cinnamon, and nutmeg. Adjust quantity based on your heat tolerance.
Fish Selection: Red snapper is traditional, but mahi-mahi, grouper, or any firm white fish works well. Keep skin on for better grilling.
Heat Level: Scotch bonnet peppers are very hot. Start with less or substitute jalapeño for milder heat. Remove seeds to reduce spiciness.
Grilling Tips: Oil the grates well and don't flip too early. The fish will release when properly seared and ready to turn.
Marinating Time: Don't marinate longer than 15 minutes as the acid in lime juice will start to "cook" the fish.
Serving Suggestions: Serve with coconut rice, grilled plantains, or tropical fruit salsa for an authentic Caribbean meal.