Experience the vibrant flavors of Jamaica with this authentic Jamaican Jerk Parrot Fish recipe. This dish captivates with its aromatic blend of spices, fresh herbs, and smoky essence, offering a taste of the Caribbean right from your kitchen.
Ingredients
š 4 whole Parrot Fish
š 1/2 fresh lime
š„« 1/4 cup white vinegar
šæ All-purpose seasoning (brand not specified)
š§
2 large white onions
š¶ļø 4 Scotch bonnet peppers (yellow and green)
š 2 thumb-sized pieces of ginger, sliced
šæ 1 large bunch fresh thyme
š§ 3 bulbs fresh garlic, approximately 15-20 cloves
š« 1/4 cup olive oil
š Juice from 1/2 fresh lime
š„« 2 tablespoons white vinegar
šæ 2 tablespoons pimento berries (whole allspice)
š§ 1 tablespoon Himalayan pink salt (Quality brand)
š¬ 1 tablespoon brown sugar
š„ 1/2 tablespoon ground nutmeg
š„ 1/2 tablespoon ground cinnamon
š° 2 tablespoons Browning Sauce
šæ Dried pimento leaves
š« Cooking spray or oil
šæ Chopped green onions for garnish
Instructions
1- Clean and Prepare Fish:
- Scale, gut, and rinse the parrot fish thoroughly.
- Rub with white vinegar and fresh lime juice to cleanse and remove odors. Rinse again and pat dry.
- Score the fish with slits on each side.
2- Prepare Jerk Marinade:
- In a blender (similar to a NutriBullet), combine chopped scallions, onions, peeled garlic, sliced ginger, Scotch bonnet peppers, fresh thyme, olive oil, lime juice, white vinegar, pimento berries, salt, brown sugar, nutmeg, cinnamon, and Browning Sauce.
- Blend until a thick paste forms. You may need to do this in batches due to the volume.
3- Season the Fish:
- Sprinkle both sides of the fish with all-purpose seasoning.
- Generously coat with the blended jerk marinade, ensuring it penetrates the slits and cavity.
4- Prepare the Grill:
- Spray your gas grill grates (Backyard Grill brand) with cooking oil.
- Place a handful of dried pimento leaves over the grates on one side for smoke flavor.
- Preheat the grill to medium-low heat.
5- Grill the Fish:
- Place the marinated fish over the pimento leaves.
- Close the lid and grill for about 15 minutes, checking for a nice char.
- Flip carefully and baste with additional jerk marinade using a silicone basting brush.
- Relocate to the upper warming rack, then back to the main grates for final charring.
- Grill for a total of approximately 30 minutes, or until the fish is cooked through.
6- Garnish and Serve:
- After grilling, sprinkle with chopped green onions.
- Serve on a white rectangular platter.
Prep Time: 25-30 minutes
Cook Time: 30 minutes
Total Time: 55-60 minutes
Servings: 4
Equipment:
- Large metal mixing bowls
- Chef's knife
- NutriBullet-style blender
- Backyard Grill brand gas grill
- Metal tongs
- Silicone basting brush
Cooking Tips:
- Lime and vinegar not only clean but also neutralize any strong odors.
- Scoring helps the marinade infuse deeper, enhancing flavor.
- Pimento leaves provide an essential, authentic smoky component.
- Basting maintains moisture and builds flavor complexity.
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