How to cook Caribbean Jerk Grouper
- 4 grouper fillets (about 6 to 8 ounces each)
- 2 tablespoons jerk seasoning
- 1 cup olive oil
- 1 tablespoon chopped garlic
- 1 cup brown sugar
- 1/2 cup orange juice
- 2 cups soy sauce
- In a large bowl, mix the jerk seasoning, olive oil, garlic, brown sugar, orange juice and soy sauce.
- Clean the grouper fillets and remove the bones.
- Place the fillets in the marinade, then cover the bowl and refrigerate for 2 to 4 hours.
- Preheat a heavy skillet over medium-high heat. Remove the grouper fillets from the marinade and fry for 4 to 5 minutes, until fish is opaque throughout, turning the grouper every minute.
- Serve the Caribbean Jerk Grouper immediately.
The Caribbean Jerk Grouper recipe easy to cook and so good!
is a style of cooking native to Jamaica in which meats are dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, and tofu. Jerk seasoning principally relies upon two items: allspice (called "pimento" in Jamaica) and Scotch bonnet peppers (among the hottest peppers on the Scoville scale). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, salt, and pepper.
This recipe for Caribbean Jerk Grouper serves/makes: 4 servings
The Caribbean Jerk Grouper recipe is adopted from The Sea Shack.
Main Ingredient: Grouper
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed