Name: Jamaican Jerk Fish
Prep time: 5 min
Cook time: 6 min
Total time: 13 min
Yield: 4
Cuisine: American
Ingredients: 3 tsp onion powder; 3 tsp dried thyme; 2 tsp cooking salt or kosher salt (reduce to 1½ tsp for table salt); 3 tsp garlic powder; 2½ tsp brown sugar, lightly packed; 2¼ tsp cayenne pepper; 1½ tsp smoked paprika; 1¼ tsp allspice powder; ½ tsp cinnamon powder; ½ tsp nutmeg powder; 4 x 160g or 6 oz thin snapper or other white fish fillets, skinless, boneless (up to 1.5cm thick); 3 tbsp extra virgin olive oil

This spicy, pan-fried jerk fish might just become your new favorite way to enjoy white fish. It’s got that crispy, golden outside loaded with warm Jamaican spices, and a tender, flaky inside that cooks in literally 3 minutes flat. Fast, bold, and packed with flavor — this is the kind of dinner I make when I’m craving something exciting but don’t feel like spending much time in the kitchen.

The first time I made this was on a Sunday when I had some snapper fillets in the fridge and a serious case of wanderlust. I wanted something sunny, vibrant, and full of character — and jerk fish hit all the right notes. Since then, it’s made its way into my regular dinner rotation, especially on busy nights.

Why I Keep Coming Back to This Recipe

This fish dish has everything I love in a weeknight dinner:

Ready in under 15 minutes from start to plate. I mean, that’s faster than most takeout.
That crispy crust is everything — spicy, smoky, a little sweet, and full of depth.
It’s super adaptable — if you don’t have fish, use shrimp, chicken, or even veggies like eggplant or mushrooms.
You don’t need fancy ingredients. Everything in the jerk seasoning is probably sitting in your pantry right now.

And let’s be honest — it makes you feel like you’re on a beach in Jamaica, even if you’re just eating it in your living room in shorts and flip-flops.

What Goes Into the Jerk Seasoning

This homemade jerk seasoning is the real star of the show. You get a mix of savory, warm spices with just enough heat to keep it interesting. Here’s what goes in mine:

Garlic powder
Onion powder
Thyme – I use dried, but fresh works too if you’ve got it.
Paprika – Smoked is ideal, but regular is fine too.
Allspice – Gives that signature Caribbean flavor.
Cinnamon + Nutmeg – Just a pinch of each adds a beautiful warmth.
Cayenne pepper – Adjust to taste depending on your spice level.
Brown sugar – Balances the heat with a touch of sweetness.
Salt and pepper

Don’t worry if you’re missing one or two spices — the blend is pretty forgiving. I’ve left out nutmeg before and it still turned out great.

The Best Fish to Use

I usually use snapper because it’s mild and has a nice firm texture, but you can use any white fish as long as the fillets are thin. Think tilapia, basa, catfish, or the thinner end of a salmon fillet (like the tail).

Key thing: make sure the fillets are no thicker than 1.5 cm (about half an inch). You want them thin enough to cook through quickly so the seasoning doesn’t burn.

If you’ve got shrimp or even chicken cutlets on hand, those work too. The same seasoning, same method — just tweak the cook time a little.

Step-by-Step: How I Make Jerk Fish at Home

This is a one-pan dinner that’s all about high heat, fast cooking, and big flavor.

Step 1: Mix the seasoning.
Combine all your jerk spices in a small bowl and stir to combine.

Step 2: Coat the fish.
Spread the seasoning out on a plate and press each fillet into it so it’s well coated on both sides. Shake off the excess, but don’t skimp.

Step 3: Heat your pan.
Use a non-stick skillet and get it nice and hot. I wait until I see the first wisps of smoke before adding the fish. That’s when I know it’s ready to give me that crispy crust.

Step 4: Cook the fish.
Place the fillets in the pan, presentation side down (the smoother side). Cook for 2 minutes, then carefully flip and cook for 1 minute on the other side. That’s it — three minutes total and you’re done.

Step 5: Let it rest.
Rest the fish for a couple of minutes on a wire rack if you have one. This keeps the crust crisp. If you put it directly on a plate, the steam can soften that beautiful jerk coating. It’s a small detail, but it makes a difference.

Real-Life Tips That Help

Don’t overcrowd the pan. Cook in batches if you need to — crowding traps steam and softens the crust.
Flip carefully. Fish can break easily. I tilt the pan slightly and flip “uphill” using a spatula — it gives me more control.
Use a rack for resting. This helps preserve that crispiness. If you’re using a plate, place a folded paper towel underneath to absorb some moisture.
Want less spice? Cut the cayenne in half or leave it out altogether.

What to Serve With Jerk Fish

This fish pairs beautifully with bold, tropical sides. Here are some of my go-tos:

Jamaican-style coconut rice and beans — the creamy coconut and subtle sweetness work beautifully with the heat from the fish.
Crisp cabbage slaw — tossed in lime juice, olive oil, and a little honey.
Grilled plantains or roasted sweet potatoes — if you want to keep it hearty.
A simple mango salsa on top is also fantastic.

Sometimes I flake the leftovers and throw them into warm tortillas with slaw for Jerk Fish Tacos the next day. Highly recommend.

Storage & Leftover Tips

Store any leftovers in an airtight container in the fridge. They’ll keep for up to 2 days.
Reheat in a skillet on low heat with a tiny splash of oil to crisp it back up. The microwave works, but the crust goes soft.

Final Thoughts

This jerk fish is everything I want in a weeknight meal — quick, packed with flavor, and a little out of the ordinary. It brings some sunshine to the plate, even when the weather’s gloomy or the day’s been long.

If you’re new to jerk seasoning, this is the perfect place to start. And once you try it, I promise you’ll be sprinkling that spice blend on everything from chicken to roasted veggies.

Let me know how it turns out in your kitchen. And if you’ve got a favorite Caribbean side dish, I’d love to hear about it.

Yield: 4