Caribbean Jerk Grouper
Transport your taste buds to the tropics with this vibrant Caribbean Jerk Grouper recipe. Featuring tender grouper fillets infused with a bold blend of spices, including smoky paprika, warm allspice, and a kick of cayenne, this dish captures the essence of Caribbean cuisine. A zesty marinade of lime juice, fresh ginger, and fiery scotch bonnet pepper ensures every bite bursts with flavor, while a quick sear and gentle oven roast yield perfectly flaky fish. Garnished with fresh cilantro and served alongside sides like plantains or mango salsa, this easy yet impressive seafood dish is perfect for weeknight dinners or entertaining. With just 15 minutes of prep time, it’s your ticket to a tropical escape—all from your kitchen!
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) grouper fillets
- 1 teaspoon allspice
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 pepper (minced, adjust for heat preference) scotch bonnet or habanero pepper
- 1 teaspoon (grated) fresh ginger
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) fresh cilantro
Instructions
In a small bowl, combine allspice, cinnamon, nutmeg, cloves, onion powder, garlic powder, smoked paprika, thyme, oregano, cayenne pepper, and brown sugar.
Add lime juice, olive oil, minced scotch bonnet (or habanero) pepper, grated ginger, sea salt, and black pepper to the spice mixture to form a paste.
Pat the grouper fillets dry with paper towels and rub the jerk paste generously over both sides of each fillet. Let the fish marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
Preheat the oven to 400°F (200°C).
Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot, sear the grouper fillets for 2-3 minutes per side, until golden brown.
Transfer the skillet with the seared fillets to the preheated oven and roast for 6-8 minutes, or until the grouper is opaque and flakes easily with a fork.
Remove the skillet from the oven and let the fish rest for 2-3 minutes.
Transfer the grouper to serving plates, and garnish with freshly chopped cilantro.
Serve immediately with rice, plantains, or a tropical mango salsa on the side for a complete Caribbean-inspired meal.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 2373 mg | 103% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 28.7 g | ||
| Protein | 196.7 g | 393% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3921 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
