Jerk Fish

Jerk Grilled Fish

Story

This recipe comes from my travels and the mentors I've learned from — watching fish being cooked over open flames taught me that flavor and fire connect us to our roots. Growing up, porgy was always on the grill at backyard fish fries. The secret I learned is to brine and score the fish so every bit of seasoning reaches deep inside. Wrapping it in foil mimics the way the Maroons used to cook — burying food in the earth to cook slowly and stay moist.

Chef's Note

Score the fish deep enough for seasoning to get in, but don't cut all the way through. The brine comes first — it opens up the flesh. The jerk marinade is best overnight for deep flavor. When you wrap it in foil on the grill, the steam does the work. That's the magic.

Yield

4 servings

Ingredients

For the Fish and Brine:

• 2 whole porgy, snapper, or sea bream (about 450 g each, cleaned and scaled)

• 1 tbsp kosher salt

• 1 tbsp sugar

• 1 tbsp lemon juice

For the Jerk Marinade:

• 4 scallions, chopped

• 2 Scotch bonnet peppers, stemmed (use 1 for less heat)

• 1 small onion, chopped

• 3 cloves garlic

• 1 thumb-sized piece ginger, peeled

• 2 tbsp brown sugar

• 2 tsp allspice

• 1 tsp ground cinnamon

• 1 tsp dried thyme

• ½ tsp ground nutmeg

• ½ tsp black pepper

• ¼ cup soy sauce

• 2 tbsp lime juice

• 2 tbsp apple cider vinegar

• 2 tbsp vegetable or coconut oil

• 1 tsp salt

Procedure

1. Rinse and pat the fish completely dry.
   

2. Using a sharp knife, score the skin on both sides in shallow diagonal cuts.
   

3. Sprinkle both sides with salt and sugar. Let sit for 30 minutes to brine, then pat dry again.
   

4. Blend all the jerk marinade ingredients until smooth.
   

5. Rub the fish generously inside and out with the marinade. Cover and marinate overnight in the refrigerator.
   

6. Preheat grill to medium-high. Oil the grates lightly.
   

7. Grill the fish directly over the coals for 4–5 minutes per side until the skin is charred and crisp.
   

8. Transfer the fish onto aluminum foil. Spoon some remaining marinade over it and squeeze lemon juice on top.
   

9. Wrap tightly in foil and return to the grill (or an oven at 375°F / 190°C) for 10–12 minutes until steamed through and tender.
   

10. Unwrap carefully — the aroma will be incredible — and drizzle with any juices from the foil.
    

11. Serve with fresh lemon, escovitch pickles, or rice and peas.