jerk fish

Bold, spicy and absolutely delicious blend of flavors.

📝 Ingredients

• 4 spring onions
• 8 sprigs thyme
• 4 garlic cloves
• 4 Scotch bonnet peppers
• 1 Maggi bouillon cube
• 2 tablespoons allspice
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice
• 1 tablespoon oil
• 3 medium tilapia fish (cleaned and gutted)
• 1 1/2 teaspoons salt

👨‍🍳 Instructions

1. 1Start by preparing the jerk marinade in a food processor or blender, add in your spring onions, thyme, garlic, scotch bonnets peppers, bouillon cube, allspice, brown sugar, lemon juice and oil.
2. 2Blend until smooth or to your desired consistency and set aside.
3. 3If you bought the fish already cleaned, just give it a quick check. Trim off any fins or the tail, then wash it thoroughly. If it hasn’t been cleaned or gutted, see Notes for instructions on how to clean a whole fish.
4. 4Pat the fish dry with a paper towel, then make slightly deep cuts along the sides. This helps the seasoning penetrate better.
5. 5Transfer the fish to a non-stick baking tray or a baking tray lined with parchment paper or aluminum foil.
6. 6Sprinkle salt on both sides of the fish, including inside the fish.
7. 7Add the jerk marinade to the fish.
8. 8Gently work the spices into all parts of the fish including the insides until the fish is well coated.
9. 9If you have time, cover the baking tray and let the fish marinate in the fridge for at least 2–3 hours for deeper flavor.
10. 10Grill or broil for 20–25 minutes. If you want to flip it halfway through, do so carefully using a spatula and plate to keep the fish intact.
11. 11Serve and enjoy with preferred garnish or sides.