| Prep Time | Cook Time | Servings | Difficulty |
| 20 min | 30 min | 2 – 4 People | Easy to Moderate |
Hey there flavor seekers! I’m Chef Steve and today I’m taking you on a spicy, savory trip to the Caribbean with one of my all-time favorite authentic Jamaican recipes, Jamaican roast fish. Whether you’re reminiscing about your last island vacation or just hungry for something bold and fresh, this dish brings the warm, smoky soul of traditional Jamaican cooking straight to your dinner table.
This dish is beloved across the island and perfect for anyone who loves bold Caribbean cuisine. The fish is marinated in aromatic jerk seasoning, stuffed with fresh herbs and veggies, then wrapped and roasted until tender and juicy. This isn’t just another seafood dish, it’s a cultural experience. Let’s dive into the heart of Jamaican flavors!
Why Make Jamaican Roast Fish?
- Explosive Flavor: The jerk marinade adds deep spice and island warmth.
- Healthy and Nutritious: Loaded with lean protein, herbs, and vegetables.
- Easy to Make at Home: You don’t need a beachside grill, just your oven or grill!
- Impress Your Guests: It looks and tastes like a professional Caribbean chef cooked it.
- Great for Meal Prep: Make a batch and reheat for lunch or dinner during the week.
If you’re into cooking fish at home but tired of the same old lemon-and-herb routine, this recipe will blow your taste buds away!
Ingredients for Jamaican Roast Fish
Here’s everything you need to make your kitchen smell like a Jamaican food stall by the sea:
For the Fish:
- 2 whole red snapper (cleaned, scaled, and gutted)
- Juice of 1 lime (for cleaning the fish)
- Salt and black pepper (to taste)
For the Jerk Marinade:
- 2 scallions (chopped)
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 1 Scotch bonnet pepper (seeds removed for less heat, optional)
- 1 tsp thyme (fresh or dried)
- 1 tsp allspice
- 1/2 tsp ground nutmeg
- 1/2 tsp cinnamon
- 1 tbsp soy sauce
- 1 tbsp olive oil
- Juice of 1 lime
- 1 tbsp brown sugar
- Salt and black pepper to taste
For the Stuffing:
- 1 carrot (julienned)
- 1 small onion (sliced)
- 1 bell pepper (sliced)
- 1 tomato (sliced)
- Fresh thyme sprigs
Instructions
- Clean the Fish: Rinse the fish with lime juice and water to remove any odor or slime. Pat dry with paper towels.
- Score and Season: Make 2–3 diagonal cuts on each side of the fish. Rub salt and black pepper all over and inside the cavity.
- Make the Marinade: Blend all marinade ingredients until smooth. Adjust the seasoning to your taste, more pepper for more fire!
- Marinate the Fish: Coat the fish inside and out with the jerk marinade. Let it sit in the fridge for at least 30 minutes (or overnight for maximum flavor).
- Stuff the Fish: Place sliced veggies and thyme inside the cavity of each fish.
- Wrap and Roast: Wrap each fish in foil or banana leaves. Roast on a grill or in a preheated oven at 400°F (200°C) for 25–30 minutes until the flesh flakes easily.
- Serve Hot: Unwrap, garnish with fresh herbs and lime wedges, and dig in!
Chef Steve Tips for Making This Recipe
✓ Go Fresh: Use the freshest whole fish you can find — snapper, parrotfish, or grunt are great choices.
✓ Banana Leaves: If you can find banana leaves, use them for a more authentic Caribbean flavor and presentation.
✓ Control the Heat: Scotch bonnet peppers bring real heat. You can use half or remove the seeds if you’re sensitive.
✓ Marinate Overnight: Like all traditional Jamaican cooking, time equals flavor. Overnight marination is worth it!
✓ Grill for Char: For a smokier finish, grill the wrapped fish over hot coals or wood chips.
Sauces and Serving Ideas
Looking to make your Jamaican roast fish meal even more exciting? Try these sides and sauces:
Perfect Sauces:
- Jamaican Escovitch Sauce: Vinegar, onions, carrots, Scotch bonnet, tangy and hot!
- Homemade Jerk BBQ Sauce: Sweet, spicy, and smoky. Great for drizzling.
- Avocado Lime Crema: Cool and creamy to balance the heat.
Serving Ideas:
- With festival (fried dough sticks) or bammy (cassava flatbread)
- Alongside steamed cabbage or callaloo
- With Jamaican rice and peas or coconut rice
- Topped with a zesty mango salsa for tropical vibes
Nutrition
Per sandwich (based on whole wheat bun, no cheese, with lettuce and tomato):
| Calories: | 320 |
|---|---|
| Protein: | 35g |
| Fat: | 16g |
| Carbohydrates: | 8g |
| Sodium: | 520mg |
Jamaican roast fish is high in lean protein and healthy fats, low in carbs, and perfect for those following paleo or clean eating lifestyles.
Final Thoughts from Chef Steve
There you have it, flavor fans, a truly unforgettable Jamaican roast fish that brings island vibes to your kitchen. Whether you’re new to Caribbean cuisine or a seasoned explorer of authentic Jamaican recipes, this dish deserves a spot in your rotation.
Keep grilling, keep smiling, and until next time, this is Chef Steve the saying: “Good food, good vibes, every time!”
FAQs
1- What kind of fish works best for Jamaican roast fish?
Red snapper is the traditional favorite, but you can also use parrotfish, grunt, tilapia, or even sea bass.
2- Can I roast the fish in the oven if I don’t have a grill?
Absolutely! The oven works perfectly at 400°F. Just be sure to wrap the fish tightly in foil or parchment to trap moisture.
3- Is Jamaican roast fish spicy?
It can be! The Scotch bonnet in the jerk marinade brings heat. You can adjust it to your preference.
4- Can I use fish fillets instead of whole fish?
You can, but the flavor won’t be as rich. Whole fish allows for better stuffing and moisture retention.
5- How long should I marinate the fish?
At least 30 minutes, but overnight is ideal for deep, bold Caribbean flavor.
