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Best Jamaican Fish Recipes

Jamaican cuisine is a fusion of spices, cooking techniques, and flavors, as well as trends from the island’s indigenous people, as well as British, Indian, Spanish, Irish, Chinese, and African immigrants who have settled on the island over time. Crops imported from tropical Southeast Asia have also had an impact on the climate of the region.

Jamaican cuisine includes a wide variety of dishes from a variety of cultures that have been brought to the island as a result of the arrival of various aliens. On the island, you can find a wide variety of seafood, tropical fruits, and meats that are all readily available for purchase.

If you’re wondering what to eat while on vacation in Jamaica, you’ll be pleased to know that you have a wide variety of options. Fries, pizza, and burgers are available for those who are less adventurous. However, because you are in a foreign country, you should disregard what you are used to and experiment with something new.

We recommend ackee and saltfish for breakfast, as well as fried dumplings or bammy for lunch. Another option is to cook up some broiled banana or boiled yam. For lunch, you can choose from items such as cheese, patty, and cocoa bread. Dinner options include curried goat or chicken, pork, fish, or chicken, rice and peas, and fried plantains, among other things.

Another option is to equip yourself with the appropriate spinning rod and reel combo, then put on your fishing sunglasses and go on a fishing trip. We have also prepared a few Jamaican fish recipes that you may want to try even if you are not planning a trip to this region.

 

Herb crusted salmon

Using a creamy sauce made from tomato, coyote, apples, and a variety of strong spices, this recipe creates a delicious salmon dish that is sure to please. Adding a sweet and appetizing Papaya and Mango Slaw as a topping will enhance your enjoyment of this dish even further.

In a large mixing bowl, combine the olive oil, ground cumin, ground coriander, marjoram, red pepper flakes, and kosher salt. Season the salmon with the seasonings listed above. Refrigerate the bowl after it has been covered to allow the flavors to blend.

After that, heat some oil in a large frying pan over medium heat until shimmering. Cook the salmon in the pan until it is golden brown, about 5 minutes per side. Place the fish on a plate lined with paper towels.

Continuing with the recipe, saute the garlic and onions in the pan for about a minute, stirring constantly to avoid them from becoming burnt. Sauté for two minutes longer, then deglaze the frying pan with rum to remove any remaining bits of browning. After lowering the temperature, add the tomatoes and season with the spices you prefer. Cover the pan and continue to cook for another ten minutes, after which sprinkle some finely chopped parsley over the mixture.

Finally, add the salmon, skin-side up, and cook for another five minutes until the salmon is cooked through. Remove the food from the heat and serve it as soon as possible. Enjoy!

 

Jamaican Escoveitch Fish

In its sauteed or chilled form, escoveitch is a sauce made of onions carrots, pimento seeds, and peppers, all of which are heavily flavored with vinegar. Typically, it is sprinkled on top of fried fish, either filleted or whole, before serving. For this Jamaican sauce, it is recommended that you use snapper, parrot, or Kingfish as the main ingredients.

It is necessary to prepare some components of this dish one day ahead of time. Fish is cleaned and scaled before being seasoned with salt and pepper to taste and then refrigerated to keep it fresh.

The following day, preheat the oven to a high temperature and pour oil into a large skillet. Place the fish in the container after it has been dried with a kitchen paper towel. Fry for about five minutes on each side, or until golden brown. Place the fish on a paper towel to absorb the excess oil.

To prepare the sauce, begin by chopping and dicing the vegetables as described above. Bring a pot of vinegar and oil to a boil, stirring constantly. After adding in the red and green bell peppers, carrots, pimento seeds, and a pinch of salt, reduce the heat to low and allow everything to simmer for about a minute before adding the onions. Cook until the onion is translucent, then add the scotch bonnet pepper and give it one last stir. Serve immediately.

After arranging the fish on a serving plate, spoon the sauce over the top of the fish.

 

Jamaican fish tea

In spite of the fact that this sounds like something you would regularly drink from a cup, this recipe is actually for fish-based soup that is packed with bite-sized pieces of delicious goodness in each serving.

This recipe does not necessitate the use of any specific type of fish.

First, if the fish has scales, remove them by running a knife blade across the scales in the same direction they are oriented. After that, wash it thoroughly and soak it in water with lemon or lime juice.

Bring water to a boil in a stewpan, add the fish, and cook for about 30 minutes, or until the fish is opaque. After that, remove the fish from the water and debone it.

Next, chop a green banana, garlic, potato, and scallion, and combine them in a pan with a whole scotch bonnet, or habanero pepper, and cook over medium heat until the banana is soft. Toss the vegetables in the pan with salt and pepper to taste, then add the fish. Cook for another half hour, and there you have it! Even though the dish’s name suggests otherwise, we recommend that you use a bowl rather than a cup.

On a side note, it is not recommended to cut the pepper before adding it to the soup because the heat factor may cause it to become inedible. It’s also important not to touch your eyes after handling chili peppers.