A vibrant dish combining fresh seafood with a fiery, traditional marinade that ignites not just the taste buds but the soul.
Ingredients
Scale:
4 (6 oz) fillets of fresh fish (snapper or mahi-mahi recommended)
1 teaspoon allspice
1 teaspoon thyme (fresh or dried)
1 teaspoon cayenne pepper
1 scotch bonnet pepper (finely chopped, seeds removed for less heat)
3 cloves garlic (minced)
1 tablespoon ginger (grated)
3 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons vegetable oil
1 tablespoon brown sugar
Instructions
In a bowl, combine allspice, thyme, cayenne pepper, chopped scotch bonnet, minced garlic, grated ginger, soy sauce, lime juice, vegetable oil, and brown sugar. Mix well to form a paste.
Place the fish fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the fish, ensuring each piece is well coated. Refrigerate for at least 1 hour, preferably 3 to 4 hours for maximum flavor.
Preheat your grill to medium-high heat (about 400°F). Oil the grill grates to prevent sticking.
Remove the fish from the marinade, allowing excess marinade to drip off. Place the fillets on the grill. Grill for 5-6 minutes on each side, or until the fish flakes easily with a fork and has nice grill marks.
Once grilled, remove the fish and let it rest for a few minutes. This allows the juices to redistribute, keeping the fish moist.
Serve the jerk fish with lime wedges for squeezing over the top and enjoy the vibrant tropical flavors of the Caribbean!
