Jamaican Jerk Fish!

Experience the vibrant and bold flavors of Jamaica with this Authentic Jamaican Jerk Parrot Fish recipe. Infused with a homemade jerk marinade and grilled to perfection over aromatic pimento leaves, this dish brings the authentic taste of the island to your table. Perfect for a family meal or a summer barbecue, this recipe captures the essence of Jamaican cuisine.

Ingredients

For the Fish:
🐠 4 whole Parrot Fish, scaled, gutted, rinsed, and patted dry with slits cut into the sides
🍾 1/4 cup White Vinegar for rinsing/cleaning fish
🍋 1-2 Fresh Limes, juiced for rinsing/cleaning fish
🧂 All-Purpose Seasoning sprinkled on fish before jerk marinade

For the Jerk Marinade:
🧅 2 medium White Onions, peeled and cut into pieces
🌶️ 4 whole Scotch Bonnet Peppers yellow/orange and green, stems removed
🍠 2 pieces of Ginger approx. 2-inch long, sliced
🌿 1 large bunch Fresh Thyme, stems intact
🧄 3 bulbs of Garlic, cloves peeled
🥬 1 large bunch Scallions Green Onions, chopped into 2-inch pieces
🫒 Approximately 1/4 cup Olive Oil
🍾 Approximately 2 tablespoons White Vinegar
🌰 Approximately 2 tablespoons Pimento Berries Allspice
🧂 Approximately 1 tablespoon Himalayan Pink Salt Brand: Quality
🍯 Approximately 1 tablespoon Brown Sugar
🥧 Approximately 1/2 tablespoon Ground Nutmeg
🌰 Approximately 1/2 tablespoon Ground Cinnamon
🍽️ Approximately 2 tablespoons Browning Sauce for color

For Grilling:
🍃 1 large bag/bunch of Pimento Leaves Dried Allspice Leaves
🛢️ Cooking Oil Spray for greasing the grill
🥬 1 bunch Green Onions, chopped for garnish

Instructions

1- Prepare the Fish:

• Gently scale and gut the parrot fish. Rinse thoroughly under running water.
• Clean fish with white vinegar and lime juice by rubbing the lime into the belly and slits. Rinse again and pat dry.

2- Prepare the Jerk Marinade:

• Wash all marinade ingredients thoroughly. Blend onions, scotch bonnets, ginger, thyme, scallions, and garlic in batches with olive oil, lime juice, and vinegar.
• Add pimento berries, salt, brown sugar, nutmeg, cinnamon, and browning sauce. Blend into a coarse paste.

3- Season and Marinate the Fish:

• Lightly sprinkle fish with all-purpose seasoning.
• Rub a generous amount of jerk marinade into the fish, ensuring to fill the slits and cavity.

4- Grill the Fish:

• Preheat the grill to medium-low heat. Grease the grates with cooking spray.
• Lay pimento leaves on the grill, place fish atop leaves, and baste with marinade.
• Grill for 15 minutes, then flip and baste again. Cook for another 15 minutes.
• Transfer fish to warmer rack to keep warm post-grill.

5- Garnish and Serve:

• Garnish with chopped green onions, and serve hot with your choice of sides.

Prep Time: Not specified
Cook Time: Approximately 30-35 minutes
Total Time: Approximately 1 hour
Servings: 4
Equipment: Large Metal Mixing Bowls, Kitchen Knife, Paper Towels, Blender (similar to Nutribullet), Grill (Brand: Backyard Grill), Tongs, Silicone Basting Brush

Cooking Tips

• Clean the fish thoroughly with vinegar and lime for better flavor absorption and odor control.
• Ensure the jerk marinade penetrates deep by utilizing slits in the fish.
• Grill over pimento leaves for an authentic jerk flavor.
• Maintain low-medium grill heat to avoid charring while allowing flavors to infuse.

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