Name: Jamaican Jerk Fish
Ingredients: 3 tsp garlic powder; 3 tsp onion powder; 2 tsp cooking salt / kosher salt (reduce to 1 1/2 tsp for table salt); 3 tsp dried thyme; 2 1/2 tsp brown sugar, lightly packed (Note 2); 2 1/4 tsp cayenne pepper (it's spicy! See SPICE NOTE); 1 1/2 tsp smoked paprika (sub ordinary paprika); 1 1/4 tsp allspice powder; 1/2 tsp cinnamon powder; 1/2 tsp nutmeg powder; 4 x 160g/6 oz thin snapper or other white fish fillets, skinless, boneless (up to 1.5cm / 0.6″ thick, Note 3); 3 tbsp extra virgin olive oil

Ingredients

3 tsp garlic powder
3 tsp onion powder
2 tsp cooking salt / kosher salt (reduce to 1 1/2 tsp for table salt)
3 tsp dried thyme
2 1/2 tsp brown sugar, lightly packed (Note 2)
2 1/4 tsp cayenne pepper (it's spicy! See SPICE NOTE)
1 1/2 tsp smoked paprika (sub ordinary paprika)
1 1/4 tsp allspice powder
1/2 tsp cinnamon powder
1/2 tsp nutmeg powder
4 x 160g/6 oz thin snapper or other white fish fillets, skinless, boneless (up to 1.5cm / 0.6″ thick, Note 3)
3 tbsp extra virgin olive oil

Steps

Jerk Spice Blend – Mix the Jerk Seasoning spices together in a bowl then spread in a small tray that is just large enough to fit one fish fillet.
Coat fish – Pat fish dry with a paper towel. Then coat both sides of each fillet with the jerk seasoning, pressing to adhere. Shake off excess, place on a clean plate and coat remaining fish.
Cook fish – Heat half the oil in a large non-stick pan over high heat. When you see small wisps of smoke, place 2 fillets presentation side down and cook for 2 minutes.
Flip – the spice crust should be a deep bronze colour with a reddish tinge. Cook the other side for 1 minute until the target internal temperature is 55°C/130°F, or the fish flakes easily at the thickest point.
Rest on a rack for 2 minutes (to preserve crispy spice crust). Then serve! Recipes for pictured Jamaican sides coming on Tuesday – stay tuned!