Jerk Snapper
Infuse your dinner table with the bold and irresistible flavors of the Caribbean by serving up this mouthwatering Jerk Snapper. This recipe combines tender red snapper—grilled to perfection—with a vibrant, spicy jerk marinade that features a medley of aromatic spices like allspice, thyme, cinnamon, and nutmeg. Fresh ginger, minced garlic, and fiery Scotch bonnet pepper add layers of heat and zest, while lime juice and brown sugar balance the flavors for a tangy, lightly sweet finish. Whether you use whole fish or fillets, every bite is packed with smoky, tropical notes. Quick to prepare and bursting with authentic flair, this dish pairs beautifully with rice, steamed vegetables, or a crisp salad. Perfect for summer barbecues or weeknight dinners, Jerk Snapper brings a taste of island paradise to your plate!
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Recipe Information
Ingredients
- 2 lbs red snapper (whole or fillets)
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon fresh ginger (grated)
- 3 cloves garlic (minced)
- 1 pepper scotch bonnet pepper (minced)
- 2 teaspoons brown sugar
- 1 teaspoon allspice (ground)
- 1 teaspoon thyme (dried)
- 0.5 teaspoon cinnamon (ground)
- 0.25 teaspoon nutmeg (ground)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks green onions (finely chopped)
Instructions
Rinse the red snapper under cold water and pat dry with paper towels.
Make shallow diagonal cuts on both sides of the fish if using whole snapper. This allows the seasoning to penetrate the flesh.
In a small bowl, mix together olive oil, lime juice, grated ginger, minced garlic, minced scotch bonnet pepper, brown sugar, allspice, thyme, cinnamon, nutmeg, salt, and black pepper to create the jerk marinade.
Rub the marinade generously all over the snapper, making sure to work it into the slits and cavity if using a whole fish.
Cover the snapper with plastic wrap or place in a sealed container, and marinate in the refrigerator for at least 1 hour, or up to overnight for deeper flavor.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Grill the snapper for 4-5 minutes per side, or until the flesh is opaque and flakes easily with a fork. Ensure the internal temperature reaches 145°F (63°C).
Remove the snapper from the grill and let it rest for 5 minutes before serving.
Garnish with finely chopped green onions and serve with lime wedges, rice, and steamed vegetables for a complete meal.
Nutrition Facts
Calories |
1494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 2918 mg | 127% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 8.3 g | ||
| Protein | 242.2 g | 484% | |
| Vitamin D | 45.4 mcg | 227% | |
| Calcium | 350 mg | 27% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 4341 mg | 92% | |
*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.
