Recipe Index

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 )
• 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 6 oz thin snapper or other white fish fillets (, skinless, boneless (up to 0.6" thick, Note 3))
• 3 tbsp extra virgin olive oil

Method

1. Mix the garlic powder, onion powder, cooking salt, dried thyme, brown sugar, cayenne pepper, smoked paprika, allspice powder, cinnamon powder and nutmeg powder together in a bowl, then spread the blend in a small tray just large enough to hold one fillet.
2. Pat the fish fillets dry with a paper towel, press both sides of each one into the jerk seasoning so it adheres, shake off the excess and set the coated fillets on a clean plate.
3. Heat half the olive oil in a large non-stick pan over high heat until small wisps of smoke appear, lay 2 fillets in presentation side down and cook for 2 minutes, then repeat with the remaining oil and fillets.
4. Flip each fillet and cook the second side for 1 minute, until the spice crust is a deep bronze with a reddish tinge and the fish flakes easily at its thickest point or reads 130F.
5. Rest the seared fillets on a rack for 2 minutes so the crust stays crisp, then serve.

Prep: 5 min · Cook: 6 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data