we learn we eat we cook

It’s Island Time – Jamaican Jerk Whole Fish

You know, cleaning fish really isn’t that bad.  I just got over the fear of cleaning a fish.  Now don’t get me wrong, I didn’t have anything to do with getting the guts out, I haven’t graduated to that level yet.


Next time I will cut off the fins, they kept stabbing me as I was cleaning the fish (getting all of the scales off).



I cut into the flesh and added slices of butter before I smeared wet Jamaican Jerk rub all over and inside of the fish.


After letting the fish marinate for a few hours, I wrapped it in foil and put it in the oven for about 30 minutes on 350 degrees.


The Snapper came out so tender, the jerk was fire hot, but so good, I didn’t even mind the heat.  The cooling comes from the cabbage and fried plantains.



Consider this meal for a dinner party with an island theme.  Its humble, but it is delicious, and it is easy, so that you can focus on entertaining, and not worry about fussing over the food, and not getting a chance to be a part of the party.

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2 thoughts on “It’s Island Time – Jamaican Jerk Whole Fish”

  • Such a simple and filling meal, I love it! The spice was really hot but the sweet plantains and fresh cabbage helped. Reminds me of my trip to Jamaica. Keep ’em coming! Thank you!

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