Jamaican Grilled Fish Recipes

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JAMAICAN GRILLED FISH



Jamaican grilled fish image

John Torode's authentic Caribbean marinade of beer, paprika and onion powder is put to best use on sustainable snapper or bream

Provided by John Torode

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 6

2 medium red snappers or whole bream , gutted, scaled and cleaned
1 tbsp onion powder
2 tsp sweet smoked paprika
pinch dried thyme
100ml Jamaican beer (we used Red Stripe), plus extra to baste
2 limes , 1 sliced, 1 cut into wedges

Steps:

  • Make a few slashes in the flesh on either side of the fish with a sharp knife. Mix the onion powder, paprika, thyme and some seasoning with the beer. Pour over the fish and rub into the slashes and cavity. Place the lime slices inside the fishes' bellies, cover with cling film and leave to marinate in the fridge for 1 hr.
  • Heat the grill to medium-high. Place the fish on a tray and grill for 15-20 mins, depending on the size, turning halfway through. Baste the fish with a little beer as it cooks. Serve with lime wedges to squeeze over.

Nutrition Facts : Calories 395 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 79 grams protein, Sodium 0.8 milligram of sodium

FANCY'S JAMAICAN STEAMED FISH



Fancy's Jamaican Steamed Fish image

Yield 4 Person(s)

Number Of Ingredients 14

fish stock
Irish potato, diced
pumpkin, diced
okras, sliced
whole snapper
tomato, diced
Grace Caribbean Traditions Black Pepper
scotch bonnet pepper, chopped
onion, chopped
garlic, chopped
escallion, chopped
thyme
scotch bonnet pepper
crackers

Steps:

  • Pour fish stock in a large skillet and bring to a boil. Add Irish potato, pumpkin and okra; cover and leave to simmer for 10 minutes. Slit fish on both sides, then stuff the cavity with half of the vegetables and seasonings (tomato, black pepper, scotch bonnet pepper, onion, garlic and escallion). Sprinkle with the remaining black pepper. Place fish into the boiling fish stock and add the remaining garlic, tomato, onion, escallion, scotch bonnet pepper, thyme and a whole scotch bonnet pepper. Spoon stock over the fish, cover and steam over medium flame for 10 minutes.To Serve: Place fish on platter, add crackers then pour on the fish stock.Method Note: Diced yam, string beans and carrots may be used; you can also add your favourite vegetables and starches.Note: Fish stock is a flavourful liquid prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables in water with aromatics (onion, celery, ginger, garlic and thyme) until their flavour, aroma, colour, body and nutritive value are extracted. The liquid is then strained and used to prepare sauces, soups and as a braising and simmering cooking medium.Grace Fish Tea Soup Mix boiled in water can be substituted for the stock.

JAMAICAN MARINADE



Jamaican Marinade image

Try this recipe as a marinade for the Jamaican Grilled Chicken Wings. Recipe courtesy of Bahama Breeze's Restaurant.

Provided by diner524

Categories     Onions

Time 10m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
2 tablespoons jamaican jerk spice
1/4 cup orange juice
2 tablespoons soy sauce
1/4 cup rice wine vinegar
1 tablespoon dark Jamaican rum
1 lime, juice of
1 scotch bonnet pepper, seeded and minced (or habaà ero pepper)
2 garlic cloves, minced
1/2 cup red onion, chopped
2 green onions, chopped
1/2 teaspoon creole seasoning

Steps:

  • Slowly add the olive oil to the jerk seasoning stirring with a wire whisk.
  • Then add all remaining ingredients; stir. Refrigerate.
  • Makes 1 ½ cups marinade, enough to marinate about 12 servings.

Nutrition Facts : Calories 54, Fat 4.5, SaturatedFat 0.6, Sodium 168.9, Carbohydrate 2.6, Fiber 0.4, Sugar 1.1, Protein 0.6

CARIBBEAN GRILLED WHOLE RED SNAPPER



Caribbean Grilled Whole Red Snapper image

Fairly easy to make CARIBBEAN GRILLED WHOLE RED SNAPPER with a great blend of spice from ground allspice, garlic, ginger, paprika, basil, and thyme. Moist, tender, and oozing with great flavors!

Provided by Imma

Categories     Main

Time 45m

Number Of Ingredients 13

1- 2 whole red snapper (, about 1- 1 1/2 pound each)
salt and pepper to taste
1-2 fresh lemons
1 teaspoon ground white pepper
1 teaspoons ground allspice
1 Tablespoon garlic cloves (, minced)
1 teaspoon ginger (, minced)
1 teaspoon paprika
2 teaspoons thyme (, finely chopped )
½ cup basil (, or parsley coarsely chopped)
1 teaspoon or more chicken bouillon (, optional)
cooking oil (, about ¼ cup or more to mix)
grilled plantains and/or vegetables (, side dish)

Steps:

  • Make three-four diagonal cuts in each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside.
  • In a small bowl, mix all the ingredients (white pepper, allspice, minced garlic, ginger, paprika, thyme, basil or parsley, chicken bouillon, and oil ) to make the marinade for fish.
  • Pour the marinade over the fish, and gently flip them back and forth until coated inside and out. Let it marinate in the fridge for up to 24 hours.

Nutrition Facts : Calories 622 kcal, Carbohydrate 6 g, Protein 124 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 222 mg, Sodium 393 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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