Jerk Snapper

3.50 (3)
⏱ 72 mins 🍽 2-4 serving(s) 🏷 Caribbean

This Caribbean jerk snapper features a bold, homemade spice rub massaged into firm fish fillets. After marinating, the fish is baked in the oven until perfectly cooked and flaky. The dish is finished with a vibrant drizzle of lemon juice, soy sauce, and your preferred amount of pepper sauce for a final flavour boost. It's a simple yet flavourful main course that can also be prepared on a grill.

Jerk Snapper

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
  • 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

Method

  1. Combine the jerk seasoning ingredients and rub the mixture thoroughly over the fish fillets.
  2. Place the coated fish in the refrigerator for about 1 hour.
  3. Heat your oven to 400°F.
  4. Prepare a baking sheet by brushing it lightly with oil to accommodate the fillets in one layer.
  5. Arrange the marinated fillets on the sheet and lightly coat their tops with olive oil.
  6. Bake the fish at 400F for 6 minutes.
  7. Carefully turn each fillet over and add another light drizzle of olive oil.
  8. Return the baking sheet to the oven for 4-6 minutes, until the fish flakes apart easily with a fork. Cooking time depends on fillet thickness.
  9. Before serving, sprinkle the cooked fillets with lemon juice, a dash of soy sauce, and your desired quantity of pepper sauce.
  10. Present the fish immediately while hot.

Nutrition (per serving)

Sodium1301500 mg

Recipe details

CategoryCaribbean
AuthorPalatablePastime