Jamaican Jerk Fish final

Name: Jamaican Jerk Fish final
Total time: 30 min
Ingredients: 3 tsp Garlic powder; 3 tsp Onion powder; 2 tsp Salt; 3 tsp Thyme, dried; 2 ½ tsp Brown sugar; 2 ¼ tsp Cayenne pepper; 1 ½ tsp Smoked paprika; 1 ¼ tsp Allspice, powder; ½ tsp Cinnamon, powder; ½ tsp Nutmeg, powder; 4 x 160 g White fish; 3 tbsp Extra virgin olive oil

By RecipeTin Eats · 30 min

Ingredients

Garlic powder3 tsp
Onion powder3 tsp
Salt2 tsp
Thyme · dried3 tsp
Brown sugar2 ½ tsp
Cayenne pepper2 ¼ tsp
Smoked paprika1 ½ tsp
Allspice · powder1 ¼ tsp
Cinnamon · powder½ tsp
Nutmeg · powder½ tsp
White fish4 x 160 g
Extra virgin olive oil3 tbsp

Instructions

Mix the jerk spices together in a bowl. Spread them in a small tray just large enough to hold one fillet.
Pat the fish dry. Coat both sides of each fillet with the spice mix, pressing to adhere. Shake off the excess and place on a clean plate.
Heat half the oil in a large non-stick pan over high heat until you see small wisps of smoke. Place 2 fillets presentation-side down and cook for 2 minutes.
Turn the fillets when the crust is deep bronze with a reddish tinge. Cook the other side for 1 minute, until the thickest part reaches 55°C/130°F or flakes easily.
Rest the fish on a rack for 2 minutes before serving.

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