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Grilled Jamaican Jerk Red Snapper

Grilled Jamaican Jerk Red Snapper

Prepare to embark on a culinary journey that will transport you straight to the sun-soaked beaches of Jamaica with this mouthwatering Jamaican Jerk Red Snapper recipe! Imagine a perfectly grilled fish, coated in a blazing blend of spicy jerk seasoning, with a tantalizing mix of zesty lime and aromatic herbs that will make your senses dance. Whether you're a seafood lover, a spice enthusiast, or simply looking to impress your dinner guests, this recipe promises to deliver an explosion of Caribbean flavors that will leave you craving more.

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Jamaican
Serves: 4 servings

Ingredients

  1. 1 whole red snapper, cleaned
  2. 2 tablespoons jerk seasoning
  3. 2 tablespoons olive oil
  4. 1 lime, juiced
  5. Fresh cilantro for garnish

Instructions

  1. Begin by preparing the red snapper. Ensure it is cleaned and scaled. Rinse the fish under cold water and pat it dry with paper towels. This step is crucial for achieving a nice sear when grilling.
  2. In a small bowl, combine the jerk seasoning, olive oil, and lime juice to create a marinade. Mix well until the seasoning is fully incorporated into the oil and juice.
  3. Place the cleaned red snapper on a large plate or in a shallow dish. Generously rub the jerk marinade all over the fish, ensuring to coat the inside of the cavity as well. Allow the fish to marinate for at least 15 minutes at room temperature. For more intense flavor, you can marinate it in the refrigerator for up to 2 hours.
  4. While the fish is marinating, prepare your grill. Preheat the grill to medium-high heat (about 400°F/200°C). If using a charcoal grill, ensure the coals are evenly distributed and glowing.
  5. Once the grill is hot, lightly oil the grill grates to prevent sticking. You can use a paper towel dipped in oil and tongs to carefully wipe the grates.
  6. Carefully place the marinated red snapper on the grill. Grill the fish for about 6-8 minutes on one side without moving it. This will help achieve beautiful grill marks and prevent the fish from breaking apart.
  7. After 6-8 minutes, gently flip the fish using a spatula or tongs. Grill the other side for an additional 6-8 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  8. Once cooked, carefully remove the red snapper from the grill and place it on a serving platter. Allow it to rest for a few minutes.
  9. Garnish the grilled red snapper with fresh cilantro and additional lime wedges, if desired. This adds a fresh touch and enhances the dish's vibrant flavors.
  10. Serve the grilled Jamaican jerk red snapper with your choice of sides, such as rice and peas, grilled vegetables, or a fresh salad. Enjoy your delicious and aromatic meal!

Tips

  1. Choose Fresh Fish: Always select the freshest red snapper possible. Look for clear eyes, firm flesh, and a clean ocean smell to ensure the best flavor and texture.
  2. Marinating Magic: Allow the fish to marinate for at least 15 minutes, but if time permits, let it sit in the refrigerator for up to 2 hours. This helps the jerk seasoning deeply penetrate the fish.
  3. Grill Temperature is Key: Maintain a medium-high heat (400°F/200°C) to achieve those perfect grill marks and prevent the fish from sticking or falling apart.
  4. Prevent Sticking: Lightly oil the grill grates before cooking and avoid moving the fish too much during the first few minutes of grilling.
  5. Check for Doneness: The fish is perfectly cooked when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
  6. Garnish Generously: Fresh cilantro and lime wedges aren't just for decoration - they add a bright, fresh contrast to the spicy jerk seasoning.
  7. Serving Suggestions: Pair this dish with traditional Jamaican sides like rice and peas, or a crisp, light salad to balance the bold flavors.

Nutrition Facts

Calories: 240kcal

Carbohydrates: 2g

Protein: 35g

Fat: 12g

Saturated Fat: 2g

Cholesterol: 60mg

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