Best Jamaican Grilled Fish Recipes

CARIBBEAN GRILLED WHOLE RED SNAPPER

Steps:

• Make three-four diagonal cuts in each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside.
• In a small bowl, mix all the ingredients (white pepper, allspice, minced garlic, ginger, paprika, thyme, basil or parsley, chicken bouillon, and oil ) to make the marinade for fish.
• Pour the marinade over the fish, and gently flip them back and forth until coated inside and out. Let it marinate in the fridge for up to 24 hours.

JAMAICAN GRILLED FISH

Steps:

• Make a few slashes in the flesh on either side of the fish with a sharp knife. Mix the onion powder, paprika, thyme and some seasoning with the beer. Pour over the fish and rub into the slashes and cavity. Place the lime slices inside the fishes' bellies, cover with cling film and leave to marinate in the fridge for 1 hr.
• Heat the grill to medium-high. Place the fish on a tray and grill for 15-20 mins, depending on the size, turning halfway through. Baste the fish with a little beer as it cooks. Serve with lime wedges to squeeze over.

GRILLED JERK RUBBED WHOLE FISH WITH HOT VINEGAR (ESCOVITCH) SAUCE

Steps:

• Preheat the grill to medium-high. Combine all of the spices in a medium bowl. Set aside half of the spice rub in an airtight container for another use; store at room temperature for up to 6 months.
• Rub both sides of the fish with the remaining half of the spice rub. Grill on both sides for about 4 to 5 minutes on each side, or until just cooked through. Remove from the grill and immediately pour the Escovitch sauce over the fish and serve.
• Combine all ingredients in a small saucepan. Bring to a simmer over medium heat on the grates of the grill or on a burner. Simmer for a couple minutes and then pour over the fish.

JERK FISH

Steps:

• In a blender or food processor combine jerk sauce, water, onion, thyme, scallion, pepper and sherry, if desired, and puree until smooth. Pour the mixture into a glass or ceramic baking dish. Place fish in the marinade and coat well. Refrigerate for 2 hours.
• Prepare grill. Remove fish from marinade and pat dry. Grill 5 to 8 minutes on each side, until fish flakes easily with a fork. Serve with rice and additional jerk sauce, to taste.

JAMAICAN FRIED SNAPPER

Steps:

• Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper.
• Heat 1 quart oil in a large skillet over medium-high heat until smoking. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
• Heat 1 teaspoon oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.
• Serve fish topped with onion mixture spooned over the top.