Jamaican Jerk Fish

Jerk sauce enhances the flavor of your favorite fish

By Elizabeth S. Bennett

Although pork is the traditional meat for "jerking" Allan Vernon says that Jamaicans have added fish, shellfish, poultry, and other meats to the jerking repertoire. Snapper is a traditional Caribbean fish used for this purpose but any hearty fillet that holds up to grilling will work.

2 pounds salmon, snapper, or other hearty fish fillets, cut into two 1-pound pieces
Juice of 1/2 lemon
1/4 cup white or apple cider vinegar
1/4 cup jerk sauce (see recipe)
1/4 cup water
1/4 cup red wine
Salt to taste

1. Place clean dry fish in shallow dish. Rub with lemon and vinegar, jerk sauce, water, and wine.

2. Remove fish from dish and place each fillet on a separate sheet of aluminum foil large enough to cover fish completely when sealed.

3. Close foil most of the way, leaving a small hole at the top. Pour remaining jerk sauce into both foil packages, making sure none of the sauce escapes. Crimp foil together securely around all edges.

4. Place fish on grill that has been heated to medium. Cook for 30 minutes. When cool enough, taste and add salt as desired.

Serves 4


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