Roasting fish is a popular cooking method in Jamaican cuisine that results in flavorful, tender fish with a delicious crust. Many types of fish work well for roasting Jamaican style, including snapper, kingfish, tilapia, and salmon.
The fish is typically stuffed with a mixture of vegetables, herbs, and spices to infuse it with flavor from the inside out. It is then wrapped in foil or parchment paper and roasted in the oven.
Jamaican roasted fish emerges from the oven aromatic, moist, and full of complex flavors.
Rinse the fish under cool running water and pat dry with paper towels.
Make 2-3 diagonal slashes on both sides of the fish to allow the flavors to penetrate deeper during cooking.
Generously season the fish inside and out with Jamaican jerk seasoning, which typically contains ingredients like allspice, thyme, scallions, garlic, ginger, Scotch bonnet peppers, cinnamon, nutmeg, cloves, and brown sugar.
Allow the seasoned fish to marinate for at least 30 minutes, or up to overnight.
Video: Stuffed oven roasted snapper fish
Stuffing Ideas
The cavity of the fish can be stuffed with almost any combination of vegetables, herbs, and spices. Popular options include:
Chopped callaloo or spinach
Julienned carrots
Thinly sliced okra
Diced onion
Minced garlic
Scotch bonnet peppers
Sprigs of fresh thyme
Allspice berries
Lime or lemon slices
Pack the stuffing mixture into the cavity tightly without overstuffing. Reserve any leftover stuffing to place on top of the fish before sealing.
Video: How to cook king fish steaks
Wrapping and Baking
Lay out a large piece of heavy duty aluminum foil or parchment paper. Place the stuffed fish in the center and gather up the sides. Pour 2-3 tablespoons of olive oil or melted butter over the fish.
Wrap the foil or paper around the fish to seal it closed, allowing some room for steam to build inside the packet.
Bake the wrapped fish in a preheated 375°F oven until it reaches an internal temperature of 145°F, about 15-20 minutes per pound.
Carefully open the packet, garnish with lime wedges and chopped cilantro, and serve immediately.
Video: Grilled Red Snapper
Snapper Tips
Whole red snapper is well-suited to roasting Jamaican style. Use a 1.5-2 pound snapper for the best results. Stuff the cavity aggressively with vegetables, herbs, and spices to add lots of flavor.
The tail and head can be removed for easier serving if desired.
Kingfish Tips
Kingfish holds up nicely to high-heat roasting. Cut the fish into 1-inch thick steaks and slash diagonally 2-3 times per side. Stuffing is optional.
Roast kingfish steaks for 8-12 minutes per side in a hot 450°F oven until opaque and flaky.
Tilapia Tips
Mild tilapia benefits from bold Jamaican seasonings and stuffings. Use vegetables like callaloo, okra, onions, carrots, and bell peppers to provide texture and moisture.
Tilapia fillets will roast faster than whole fish at about 8 minutes per side.
Salmon Tips
Salmon is not traditionally used in Jamaican roasted fish, but it can work well.
Opt for wild-caught salmon fillets and adjust the cooking time down to about 6 minutes per side to prevent overcooking this fatty fish. Stuffing is optional for salmon.
Video: Oven-roasted whole tilapia
Conclusion
Roasting snapper, kingfish, tilapia, salmon and other fish Jamaican style results in a flavorful dish perfect for celebrations and gatherings.
Adjust the seasonings, stuffings and cook times as needed based on the type of fish selected. Serve the aromatic roasted fish with traditional sides like rice and peas, plantains, cassava, and fried dumplings.
