17 Spicy Jamaican Fish Recipes Delicious

Oh, the vibrant flavors of Jamaica are calling your name! If you’re craving something bold, spicy, and utterly delicious, you’re in the right place. Our roundup of 17 Spicy Jamaican Fish Recipes is a treasure trove of culinary delights that promise to transport your taste buds straight to the islands. Perfect for home cooks looking to spice up their dinner routine, these recipes are sure to impress. Dive in and discover your next favorite dish!

Jerk Seasoned Grilled Snapper

Hit up your taste buds with this fiery Jerk Seasoned Grilled Snapper—bold flavors, minimal fuss, maximum wow.

Ingredients

• 2 whole snappers, cleaned (about 1.5 lbs each—fresh is key, trust me)
• 1/4 cup jerk seasoning (I swear by Walkerswood for that authentic kick)
• 2 tbsp olive oil (extra virgin, because why skimp?)
• 1 lime, juiced (for that zesty finish)
• 1/2 tsp salt (kosher, it’s all about the texture)

Instructions

1. Preheat your grill to medium-high, aiming for 375°F—no guesswork here.
2. Pat the snappers dry with paper towels; moisture is the enemy of a good sear.
3. Rub each snapper inside and out with olive oil—this is your flavor glue.
4. Generously coat the fish with jerk seasoning, pressing to adhere. Don’t be shy.
5. Place snappers on the grill, cover, and cook for 6 minutes per side. Flip once—precision is key.
6. Squeeze fresh lime juice over the snappers right off the grill for a bright pop.
7. Let rest for 3 minutes—patience rewards you with juicy, flaky perfection.

Get ready for a snapper that’s smoky, spicy, and slightly sweet—with a crust that crackles. Serve it atop a coconut rice pile or with grilled pineapple for a tropical twist.

Curried Fish with Coconut Milk

Spice up your dinner routine with this creamy, dreamy Curried Fish with Coconut Milk—bold flavors, minimal effort, maximum wow.

Ingredients

• 1.5 lbs white fish fillets (like cod or halibut, cut into chunks—trust me, bigger pieces hold up better)
• 1 can (13.5 oz) coconut milk (full-fat for that luxe texture)
• 2 tbsp curry powder (your favorite brand, but I’m loyal to Spice Islands)
• 1 tbsp olive oil (extra virgin, always)
• 1 onion, diced (yellow for sweetness)
• 3 garlic cloves, minced (fresh only, please)
• 1 red bell pepper, sliced (adds a pop of color and crunch)
• 1 tbsp lime juice (freshly squeezed—bottled just won’t cut it)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering—about 1 minute.
2. Add diced onion and minced garlic. Sauté until translucent, about 3 minutes. Tip: Don’t let the garlic burn—it turns bitter.
3. Toss in red bell pepper slices. Cook for another 2 minutes until slightly softened.
4. Sprinkle curry powder over the veggies. Stir for 30 seconds to toast the spices—this unlocks their flavor.
5. Pour in coconut milk, stirring to combine. Bring to a gentle simmer—about 2 minutes.
6. Gently add fish chunks. Spoon sauce over them. Simmer for 5-7 minutes until fish is opaque and flakes easily. Tip: Don’t stir too much—you’ll break the fish.
7. Drizzle lime juice over the top. Taste and add salt if needed. Tip: A pinch of sugar can balance the acidity if it’s too sharp.

Finish with a flourish: The fish is tender, the sauce velvety with a kick. Serve over jasmine rice or with naan to sop up every last drop.

Escovitch Fish with Pickled Vegetables

Craving a dish that’s bursting with flavor and color? Escovitch Fish with Pickled Vegetables is your ticket to a vibrant meal that’s as fun to make as it is to eat.

Ingredients

• 1 whole red snapper (about 2 lbs), scaled and gutted – trust me, the crisp skin is worth it.
• 1 cup white vinegar – for that tangy punch.
• 1/2 cup water – to balance the acidity.
• 1 tbsp salt – because seasoning is key.
• 1 tbsp black peppercorns – whole, for a subtle heat.
• 1 large carrot, julienned – adds a sweet crunch.
• 1 large onion, thinly sliced – for layers of flavor.
• 1 scotch bonnet pepper, sliced – adjust based on your heat tolerance.
• 1/2 cup vegetable oil – for frying to golden perfection.
• 1 tsp allspice berries – my secret weapon for depth.

Instructions

1. Rinse the snapper under cold water and pat dry with paper towels. This ensures crispy skin.
2. Heat oil in a large skillet over medium-high heat (350°F) until shimmering. Fry the fish for 5-7 minutes per side until golden and crispy. Tip: Don’t overcrowd the pan.
3. While the fish cooks, combine vinegar, water, salt, peppercorns, and allspice in a saucepan. Bring to a boil over high heat, then simmer for 5 minutes.
4. Layer the carrot, onion, and scotch bonnet pepper over the fried fish. Pour the hot vinegar mixture over the top. Tip: Wear gloves when handling scotch bonnet.
5. Let the dish sit for at least 30 minutes before serving to allow the flavors to meld. Tip: The longer it sits, the better it tastes.

Light, tangy, and with just the right amount of heat, this dish is a feast for the senses. Serve it with a side of warm, buttery bread to soak up all the delicious juices.

Steamed Fish with Okra and Callaloo

Zesty and vibrant, this dish brings the Caribbean to your kitchen with minimal fuss. Steam, savor, repeat—it’s that simple.

Ingredients

• 1 lb fresh white fish fillets (snapper or cod works wonders)
• 1 cup okra, sliced (fresh is best, but frozen in a pinch)
• 2 cups callaloo leaves, chopped (substitute spinach if callaloo’s MIA)
• 1 tbsp extra virgin olive oil (my go-to for that smooth finish)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 scotch bonnet pepper, whole (trust me, it’s all about the flavor, not the heat)
• 1 lime, juiced (room temp for max juice yield)
• 1 tsp sea salt (skip the table stuff, please)

Instructions

1. Prep your steamer—fill the bottom with 2 inches of water and bring to a boil over high heat.
2. Season the fish—rub fillets with olive oil, lime juice, and sea salt. Let them sit for 5 minutes to soak up the flavors.
3. Layer the greens—place callaloo and okra in the steamer basket. Top with fish fillets and the whole scotch bonnet pepper.
4. Steam to perfection—cover and steam for 10 minutes. The fish should flake easily with a fork.
5. Garlic finish—sprinkle minced garlic over the hot fish right after steaming for a fragrant punch.

Get ready for a dish that’s light yet hearty, with the okra adding a slight crunch against the tender fish. Serve it over a heap of coconut rice or with a side of fried plantains for that extra island vibe.

Fish Tea Soup with Scotch Bonnet

Spice up your life with this Fish Tea Soup, a Caribbean delight that packs a punch with Scotch Bonnet for that fiery kick.

Ingredients

• 2 cups fish stock (homemade if you can, it’s a game-changer)
• 1 lb white fish fillets (I swear by cod for its flakiness)
• 1 Scotch Bonnet pepper (handle with care, this little guy is hot)
• 1 tbsp olive oil (extra virgin, because why not?)
• 1 cup diced carrots (for a sweet crunch)
• 1/2 cup diced celery (adds a fresh bite)
• 2 cloves garlic (minced, the more the merrier)
• 1 tsp thyme (dried works, but fresh is heavenly)
• Salt to taste (I like to start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large pot over medium heat (about 2 minutes until shimmering).
2. Add garlic, carrots, and celery. Sauté until soft (5 minutes, stir occasionally).
3. Pour in fish stock and bring to a boil (high heat, about 3 minutes).
4. Add fish fillets and thyme. Reduce heat to simmer (low heat, 10 minutes).
5. Pierce Scotch Bonnet and add to the pot (wear gloves, trust me).
6. Simmer for another 5 minutes (fish should flake easily).
7. Remove Scotch Bonnet (unless you’re daring). Season with salt.

This soup is a fiery, flavorful journey with tender fish and a broth that’s bold and aromatic. Serve it with a side of crusty bread to soak up every last drop.

Brown Stew Fish with Thyme and Allspice

Elevate your dinner game with this bold, flavor-packed Brown Stew Fish—think Caribbean sunshine in every bite, with thyme and allspice leading the charge.

Ingredients

• 1.5 lbs snapper fillets (skin-on for extra flavor, trust me)
• 2 tbsp extra virgin olive oil (my go-to for its fruity punch)
• 1 large onion, sliced (yellow for sweetness)
• 1 bell pepper, sliced (I’m team red for color and taste)
• 3 garlic cloves, minced (fresh only, please)
• 1 tbsp fresh thyme leaves (because dried just doesn’t hit the same)
• 1 tsp ground allspice (the secret weapon)
• 1 cup fish stock (homemade if you’re fancy, store-bought works)
• 1 tbsp brown sugar (for that caramelized magic)
• 2 tbsp soy sauce (adds depth, no skipping)
• 1 scotch bonnet pepper, whole (don’t burst it unless you like heat)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season snapper fillets with salt and sear skin-side down for 4 minutes until golden. Flip and sear for another 3 minutes. Remove and set aside.
3. In the same skillet, add onion and bell pepper. Sauté for 3 minutes until softened.
4. Stir in garlic, thyme, and allspice. Cook for 1 minute until fragrant—don’t let the garlic burn.
5. Pour in fish stock, brown sugar, and soy sauce. Bring to a simmer, scraping up any browned bits.
6. Gently return fish to the skillet, add whole scotch bonnet pepper. Simmer uncovered for 10 minutes, spooning sauce over fish occasionally.
7. Remove scotch bonnet pepper before serving (unless you’re brave).

Get ready for a dish where the fish is melt-in-your-mouth tender, bathed in a sauce that’s sweet, spicy, and everything nice. Serve over a heap of coconut rice or with fried plantains for the ultimate island vibes.

Fried Fish with Bammy

Make your taste buds dance with this crispy Fried Fish paired with soft, pillowy Bammy—a Jamaican classic that’s all about texture and flavor.

Ingredients

• 1 lb white fish fillets (cod or haddock works wonders)
• 1 cup all-purpose flour (for that perfect golden crust)
• 1 tsp garlic powder (because flavor is key)
• 1 tsp paprika (adds a smoky whisper)
• 1/2 tsp salt (I like mine just right)
• 1/4 tsp black pepper (freshly ground, please)
• 1 cup coconut milk (the secret to tender Bammy)
• 2 cups cassava flour (for authentic Bammy texture)
• 1 tbsp baking powder (fluffy Bammy is happy Bammy)
• Oil for frying (I swear by peanut oil for high heat)

Instructions

1. Pat dry the fish fillets with paper towels to ensure maximum crispiness.
2. In a bowl, mix flour, garlic powder, paprika, salt, and pepper. This is your flavor-packed dredge.
3. Heat oil in a deep fryer or skillet to 375°F—hot enough to sizzle but not smoke.
4. Dredge each fillet in the flour mixture, shaking off excess. Tip: Let them sit for 5 minutes for extra crunch.
5. Fry fish in batches for 3-4 minutes per side until golden brown. Drain on a wire rack to keep them crispy.
6. For the Bammy, whisk coconut milk into cassava flour and baking powder to form a dough. Tip: Rest the dough for 10 minutes for easier handling.
7. Divide dough into 8 pieces, flatten into discs, and fry in the same oil for 2 minutes per side until puffed and golden.
8. Serve immediately. Tip: Bammy soaks up flavors, so pair it with a spicy sauce for an extra kick.

Velvety inside with a crackling exterior, this dish is a textural dream. Try stacking the Bammy under the fish for a stunning presentation that’s as Instagram-worthy as it is delicious.

Fish Escabeche with Onions and Peppers

Unlock the secret to a vibrant, tangy dish that’s as colorful as it is flavorful. Fish Escabeche with Onions and Peppers is your next kitchen adventure—bold, bright, and utterly irresistible.

Ingredients

• 1.5 lbs white fish fillets (I swear by cod for its flaky texture)
• 1/2 cup extra virgin olive oil (my go-to for richness)
• 1 large onion, thinly sliced (yellow for sweetness)
• 2 bell peppers, julienned (mix colors for visual pop)
• 3 garlic cloves, minced (fresh is non-negotiable)
• 1/2 cup white vinegar (apple cider works in a pinch)
• 1 tsp salt (sea salt elevates the dish)
• 1/2 tsp black pepper (freshly ground, please)
• 1 bay leaf (for that subtle depth)
• 1/2 cup water (filtered makes a difference)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering—about 2 minutes.
2. Season fish fillets with salt and pepper, then sear for 3 minutes per side until golden. Remove and set aside.
3. In the same skillet, add onions and peppers. Sauté for 5 minutes until softened but still crisp.
4. Stir in garlic and cook for 30 seconds until fragrant—don’t let it burn!
5. Pour in vinegar and water, then add the bay leaf. Bring to a simmer for 2 minutes.
6. Return fish to the skillet, spooning the onion-pepper mixture over the top. Simmer for 5 minutes to meld flavors.
7. Remove bay leaf before serving. Tip: Let it sit for 10 minutes off heat for flavors to deepen.

Now, the fish is tender, soaking up all that tangy, sweet sauce. Serve it over a bed of quinoa or with crusty bread to mop up every last drop. No doubt, this dish is a showstopper that tastes even better the next day.

Run Down Fish with Coconut and Tomatoes

Oceans of flavor await with this Run Down Fish dish—bold coconut meets tangy tomatoes in a dance of flavors that’s unapologetically delicious. Perfect for those who crave depth without the fuss.

Ingredients

• 2 lbs firm white fish fillets (I swear by cod for its flaky texture)
• 1 can (13.5 oz) full-fat coconut milk (shake it well—trust me)
• 2 cups diced tomatoes (fresh summer ones if you can)
• 1 tbsp coconut oil (extra virgin olive oil works in a pinch)
• 1 medium onion, thinly sliced (yellow for sweetness)
• 3 garlic cloves, minced (more if you’re a garlic fiend like me)
• 1 scotch bonnet pepper, whole (don’t burst it unless you like heat)
• 1 tsp ground allspice (the secret weapon)
• 1/2 tsp smoked paprika (for that smoky whisper)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add onions and garlic, sauté until golden, stirring constantly to avoid burning, 3-4 minutes.
3. Stir in allspice and smoked paprika, cook until fragrant, 30 seconds—this blooms the spices.
4. Pour in coconut milk, add the whole scotch bonnet pepper, and bring to a gentle simmer.
5. Nestle fish fillets into the sauce, spooning some over the top. Cover and simmer on low for 10 minutes—fish should flake easily.
6. Gently stir in diced tomatoes, cook uncovered for 5 more minutes to soften them slightly.
7. Remove scotch bonnet pepper unless you want extra heat. Taste and adjust salt if needed.

Creamy coconut milk hugs each flaky piece of fish, while tomatoes add a bright contrast. Serve over steaming rice or with crusty bread to sop up every last drop of sauce.

Grilled Lobster with Jamaican Spices

Bold flavors meet luxury in this grilled lobster with Jamaican spices—transform your backyard BBQ into a Caribbean feast with just a few fiery tweaks.

Ingredients

• 2 live lobsters (1.5 lbs each) – because freshness is non-negotiable.
• 1/4 cup extra virgin olive oil – my kitchen staple for richness.
• 3 tbsp Jamaican jerk seasoning – go for Walkerswood for authenticity.
• 2 tbsp fresh lime juice – bottled just won’t cut it here.
• 4 garlic cloves, minced – more is always better, right?
• 1 tbsp fresh thyme leaves – because dried herbs can’t compete.
• 1 tsp ground allspice – the secret weapon.
• 1/2 tsp cayenne pepper – adjust if you’re spice-shy.

Instructions

1. Preheat your grill to medium-high, aiming for 400°F – a thermometer is your best friend here.
2. While the grill heats, split the lobsters in half lengthwise – a sharp chef’s knife makes this a breeze.
3. In a bowl, whisk together olive oil, jerk seasoning, lime juice, garlic, thyme, allspice, and cayenne – this marinade is a flavor bomb.
4. Brush the marinade generously over the lobster flesh – don’t be shy, every nook needs love.
5. Place the lobsters on the grill, flesh side down, for 5 minutes – this char is crucial for that smoky depth.
6. Flip and grill shell side down for another 4 minutes – the shells will turn a vibrant red, signaling perfection.
7. Remove from grill and let rest for 3 minutes – patience rewards you with juicier meat.

Kick back and savor the smoky, spicy, slightly sweet symphony of flavors. Serve with a cold Red Stripe and a side of grilled pineapple for a true island vibe.

Salt Fish and Ackee

Just when you thought breakfast couldn’t get any better, here comes Salt Fish and Ackee—Jamaica’s national dish that’s a flavor explosion in every bite. Bold, savory, and slightly sweet, it’s a game-changer for your morning routine.

Ingredients

• 1 cup salt fish (soaked overnight to remove excess salt, trust me, it’s worth the wait)
• 2 cups ackee (canned is fine, but fresh is next-level if you can find it)
• 1 medium onion (diced, because size matters here)
• 1 bell pepper (sliced thin, for that perfect crunch)
• 2 cloves garlic (minced, because garlic makes everything better)
• 2 tbsp coconut oil (my secret for that authentic island flavor)
• 1 scotch bonnet pepper (whole, unless you’re brave—then chop it)
• 1 tsp black pepper (freshly ground, no compromises)

Instructions

1. Flake the soaked salt fish into small pieces, removing any bones—safety first!
2. Heat coconut oil in a skillet over medium heat (350°F) until it shimmers—that’s your cue.
3. Sauté onion, bell pepper, and garlic until soft, about 3 minutes. Stir occasionally to avoid burning.
4. Add the salt fish and scotch bonnet pepper, cooking for another 5 minutes. The fish should start to brown slightly.
5. Gently fold in the ackee, being careful not to mash it. Cook for 2 minutes—ackee is delicate!
6. Season with black pepper, then remove the scotch bonnet pepper unless you like it fiery.
7. Serve hot with fried dumplings or breadfruit for an authentic experience.

Mouthwatering doesn’t even begin to cover it—the salt fish is savory and flaky, while the ackee adds a buttery contrast. Try it with a side of avocado for a creamy twist that’ll have you coming back for seconds.

Fish Fritters with Scotch Bonnet Sauce

Viral-worthy and bursting with flavor, these Fish Fritters with Scotch Bonnet Sauce are your next kitchen obsession. Crispy on the outside, tender inside, and paired with a fiery sauce that demands attention.

Ingredients

• 1 lb cod fillets, fresh or thawed (I swear by fresh for the best texture)
• 1 cup all-purpose flour (keep it light and airy)
• 1 tsp baking powder (the secret to that perfect puff)
• 1 egg, room temp (trust me, it blends better)
• 1/2 cup milk (whole milk makes them richer)
• 1 tbsp lime juice (freshly squeezed, no shortcuts)
• 1 scotch bonnet pepper, finely chopped (adjust to your heat tolerance)
• 1/2 cup mayonnaise (the base of our killer sauce)
• 1 tbsp honey (for that sweet heat balance)
• 1/2 tsp salt (just enough to enhance the flavors)
• Vegetable oil for frying (enough to cover the fritters)

Instructions

1. Cut the cod into 1-inch pieces. Pat dry with paper towels to ensure crispiness.
2. In a bowl, whisk together flour, baking powder, and salt. This is your dry mix.
3. In another bowl, beat the egg, then mix in milk and lime juice. This is your wet mix.
4. Combine wet and dry mixes until just blended. Overmixing leads to tough fritters.
5. Fold in the cod pieces gently. They should be fully coated but not drowning in batter.
6. Heat oil in a deep pan to 375°F. A candy thermometer is your best friend here.
7. Drop tablespoon-sized batter into the oil. Don’t overcrowd; fry in batches for even cooking.
8. Fry for 3-4 minutes until golden brown. Flip once halfway for uniform color.
9. Remove with a slotted spoon and drain on paper towels. Keeps them crispy.
10. For the sauce, blend mayonnaise, chopped scotch bonnet, and honey until smooth. Taste and adjust heat if needed.

How about serving these golden beauties on a bed of crisp lettuce with extra sauce on the side? The contrast of textures and the kick from the sauce will have everyone reaching for more.

Pepper Pot Fish with Spinach and Okra

Whip up a storm in your kitchen with this vibrant Pepper Pot Fish, where every bite packs a punch of flavor. Perfect for those who love their meals with a side of excitement.

Ingredients

• 1 lb fresh cod fillets (skinless, trust me, it’s better this way)
• 2 cups fresh spinach (baby spinach works wonders here)
• 1 cup okra, sliced (fresh is key, but frozen in a pinch)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp black pepper (freshly ground, please)
• 1/2 tsp salt (I swear by sea salt)
• 1 clove garlic, minced (because garlic is life)
• 1/2 cup vegetable broth (low sodium for the win)

Instructions

1. Heat olive oil in a large skillet over medium heat (about 350°F).
2. Add minced garlic, sauté until golden (30 seconds max—don’t let it burn!).
3. Place cod fillets in the skillet, season with salt and pepper.
4. Cook fish for 3 minutes per side (look for that golden crust).
5. Add okra and spinach around the fish, pour in vegetable broth.
6. Cover and simmer for 5 minutes (steam will wilt the spinach perfectly).
7. Uncover, give everything a gentle stir (okra should be tender, not mushy).
8. Remove from heat, let it sit for 2 minutes (fish will finish cooking).

This dish brings a delightful contrast—tender fish, crisp okra, and silky spinach. Try serving it over a bed of quinoa for an extra protein kick.

Fish Patty with Flaky Pastry

Viral doesn’t even begin to describe this Fish Patty with Flaky Pastry—crispy, golden, and packed with flavor. Perfect for brunch or a snack, it’s a game-changer.

Ingredients

• 1 lb fresh cod fillets (trust me, fresh makes all the difference)
• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup unsalted butter, chilled and cubed (cold butter is key for flaky layers)
• 1/4 cup ice water (just enough to bring the dough together)
• 1 tsp salt (I use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground, please)
• 1 egg, beaten (for that golden shine)
• 1 tbsp olive oil (extra virgin is my go-to for frying)

Instructions

1. Preheat your oven to 375°F (190°C)—no guessing, use an oven thermometer.
2. In a large bowl, mix flour and salt. Add cubed butter, using your fingers to rub it into the flour until it resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together. Tip: Overworking the dough makes it tough.
4. Roll the dough on a floured surface to 1/4 inch thickness. Cut into 6-inch circles.
5. Season cod fillets with salt and pepper. Place a fillet in the center of each dough circle.
6. Fold the dough over the fish, sealing edges with a fork. Brush tops with beaten egg.
7. Heat olive oil in a pan over medium-high heat. Fry each patty for 2-3 minutes per side until golden. Tip: Don’t overcrowd the pan.
8. Transfer to the oven and bake for 10 minutes, ensuring the fish cooks through. Tip: The internal temp should reach 145°F.

When you bite into this, the flaky pastry gives way to tender, juicy fish—absolute perfection. Serve with a zesty aioli or atop a crisp salad for a light meal.

Steamed Fish in Banana Leaf

Nailing the perfect steamed fish? Wrap it in banana leaves for a flavor-packed, no-fuss dinner. This method locks in moisture and infuses the fish with a subtle, earthy aroma—game changer.

Ingredients

• 1 whole white fish (about 2 lbs), cleaned—I swear by snapper for its firm texture.
• 2 banana leaves, thawed if frozen—lightly toast them over a flame for extra fragrance.
• 3 tbsp soy sauce—go for the low-sodium kind to control the saltiness.
• 1 tbsp sesame oil—this is my secret for a nutty depth.
• 1 inch ginger, julienned—fresh is non-negotiable here.
• 2 garlic cloves, thinly sliced—because more garlic is always better.
• 1 red chili, sliced—remove seeds if you’re not about that spicy life.
• 1 lime, halved—squeeze one half over the fish, serve with the other.

Instructions

1. Preheat your steamer to 212°F—steady heat is key for even cooking.
2. Lay the banana leaves flat, overlapping slightly to form a base—this prevents leaks.
3. Place the fish on the leaves, then drizzle with soy sauce and sesame oil—get under the skin for max flavor.
4. Scatter ginger, garlic, and chili over the fish—don’t be shy, layer it on.
5. Fold the leaves over the fish, securing with toothpicks—tight wraps mean no steam escapes.
6. Steam for 15 minutes—no peeking, trust the process.
7. Carefully unwrap, squeeze lime over the top, and serve immediately—the leaves make a stunning plate.

The fish turns out impossibly tender, with a clean, aromatic kick from the banana leaves. Serve it straight from the leaves for a wow factor, or flake it over rice to soak up every last drop of that savory sauce.

Fish and Festival with Sweet Plantains

Unleash a flavor bomb with this Fish and Festival dish, where crispy fish meets the sweet, caramelized magic of plantains. Perfect for when you crave something fried, sweet, and utterly satisfying.

Ingredients

• 1 lb cod fillets (fresh or thawed, trust me, the texture is key)
• 1 cup all-purpose flour (for that golden crunch)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp smoked paprika (adds a subtle kick)
• 1/2 tsp salt (I like sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, please)
• 1 cup vegetable oil (for frying, and yes, it needs to be hot)
• 2 ripe plantains (the blacker, the sweeter)
• 2 tbsp butter (unsalted, so you control the saltiness)

Instructions

1. Pat the cod fillets dry with paper towels. This ensures the flour sticks better.
2. In a bowl, mix flour, garlic powder, smoked paprika, salt, and black pepper.
3. Dredge each fillet in the flour mixture, shaking off excess. Tip: Let them sit for 5 minutes to adhere better.
4. Heat oil in a skillet over medium-high heat until it reaches 375°F. Use a thermometer for accuracy.
5. Fry fillets for 3-4 minutes per side until golden and crispy. Don’t overcrowd the pan.
6. While fish cooks, peel and slice plantains diagonally into 1/2-inch pieces.
7. In another skillet, melt butter over medium heat. Add plantains and cook for 2-3 minutes per side until caramelized. Tip: Don’t move them too much to get a good sear.
8. Serve fish hot with sweet plantains on the side. Tip: A squeeze of lime adds a fresh zing.

Outrageously good, the contrast between the crispy fish and soft, sweet plantains is a match made in heaven. Try stacking them for a playful presentation that’s sure to impress.

Jamaican Fish Cakes with Mango Salsa

Ready to spice up your snack game? These Jamaican Fish Cakes with Mango Salsa are a crispy, flavorful punch of the islands—perfect for shaking up your routine.

Ingredients

• 1 lb salted cod (soaked overnight, trust me, it makes all the difference)
• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tbsp baking powder (the secret to getting that perfect rise)
• 1/2 cup finely chopped onion (yellow for sweetness, white for bite)
• 2 cloves garlic, minced (fresh only, please)
• 1 Scotch bonnet pepper, finely chopped (seeds in if you dare)
• 1/2 cup water (room temp to keep the batter happy)
• 1/2 cup vegetable oil (for frying, and yes, it has to be hot)
• 1 ripe mango, diced (the riper, the sweeter the salsa)
• 1/4 cup red bell pepper, diced (for that crunch)
• 2 tbsp lime juice (freshly squeezed, no bottles)
• 1/4 cup cilantro, chopped (love it or leave it, but it’s better with)

Instructions

1. Drain the soaked cod, shred into small pieces, and set aside.
2. In a large bowl, whisk together flour and baking powder.
3. Stir in onion, garlic, and Scotch bonnet pepper until just combined.
4. Gradually add water, mixing until a thick batter forms. Fold in the shredded cod.
5. Heat oil in a deep skillet over medium-high heat until it shimmers (about 350°F).
6. Drop tablespoon-sized portions of batter into the oil, frying in batches to avoid crowding.
7. Cook each side for 2-3 minutes or until golden brown and crispy. Drain on paper towels.
8. For the salsa, gently toss mango, red bell pepper, lime juice, and cilantro in a bowl.
9. Serve fish cakes hot with a generous spoonful of mango salsa on top.

Vibrant and bursting with flavor, these fish cakes are a textural dream—crispy outside, tender inside, with a salsa that’s sweet, spicy, and everything nice. Try stacking them high on a platter for your next gathering, and watch them disappear.

Conclusion

You’ve just explored a treasure trove of 17 Spicy Jamaican Fish Recipes that promise to bring a burst of flavor to your table. Each dish offers a unique blend of spices and traditions, perfect for home cooks looking to spice up their meal rotation. Don’t hesitate to dive in, try these recipes, and share your favorites in the comments. Loved what you saw? Pin this article to spread the Jamaican love on Pinterest!

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