Jamaican Jerk Mackerel

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

This spicy Jamaican paste is great for a fish like Mackerel, which can stand up to the heat and flavor. This recipe makes a lot, so you can keep the extra jerk in the fridge to use with chicken or pork too. We served it with fried plantains & Major Grey’s chutney

Serves 4

  • 1 1/2 – 2  lbs. mackerel fillet. Substitute spanish mackerel, red snapper, mahi mahi or grouper
  • 1/4 c ground allspice
  • 1/4 c packed brown sugar or molasses
  • 3-4 garlic cloves
  • 3 scotch bonnet peppers or jalapenos
  • 2 t dried thyme (or 2 T fresh)
  • 1 bunch green onions (scallions)
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • salt & pepper to taste
  • 1 T soy sauce
  • 2 T fresh orange juice
  • 1 inch chunk fresh ginger
  • 2 T chopped onion
  • 1/4 c olive oil

For the jerk paste put everything but olive oil into a food processor and pulse, then drizzle in olive oil.

Rub mackerel fillets with jerk seasoning and refrigerate for 15 minutes to a half hour. You can grill, pan sear or bake them at 400° for about 5 minutes then broil for about 2 until the center is opaque.

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Monahan's Seafood

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