Craving a taste of the tropics but short on time? This Spiced Jamaican Jerk Fish is your ticket to a Caribbean getaway, right from your own kitchen! We’re talking tender, flaky cod fillets bathed in a fiery, savory sauce bursting with authentic jerk spices and a hint of sweetness. The best part? It all comes together in just 35 minutes using your Instant Pot, making it the perfect solution for a flavor-packed weeknight dinner. Get ready to turn up the heat and dive into a dish that’s as vibrant as it is delicious.
Ingredients
• (Total Time: 35 MIN | Serves: 4)
• For the Fish & Sauce
• 2 lbs / 900g cod fillets, cut into 1-inch thick slices
• 2 cups / 300g cherry tomatoes, chopped
• 2 tbsp Swerve sweetener or brown sugar substitute
• 3 tbsp / 45ml low-sodium soy sauce
• 2 tbsp / 30g unsalted butter
• ¼ cup / 60ml fish stock
• For the Spices
• 1 tbsp Jamaican Jerk seasoning
• 2 tsp chili powder
Instructions
1. Directions
2. Gently rinse the cod fillets under cold water and pat them completely dry with a paper towel.2. Set your Instant Pot to the ‘Sauté’ function on high. Once hot, melt the butter in the inner pot. Carefully place the fish fillets in a single layer (working in batches if necessary) and sear for 4-5 minutes per side until golden.3. Remove the seared fish from the pot and set it aside on a plate.4. Add the chopped cherry tomatoes to the pot and pour in the fish stock to deglaze, scraping up any browned bits from the bottom. Stir in the soy sauce, Jamaican Jerk seasoning, chili powder, and Swerve. Cook, stirring occasionally, until the tomatoes begin to soften and the sauce thickens slightly.5. Gently return the seared fish fillets to the pot, nestling them into the sauce and spooning some of the sauce over the top to coat them well.6. Press the ‘Cancel’ button to turn off the heat. Carefully remove the fish and serve immediately, garnished with fresh cilantro or parsley if desired.
Nutritional Information
• Per Serving (approximate)
• Calories: 507
• Total Fat: 25.3g
• Net Carbs: 3.2g
• Protein: 62.3g
• Fiber: 1.2g
Pro Tips
• While cod is excellent, this recipe also works beautifully with other firm white fish like halibut, mahi-mahi, or snapper.
• Control the heat by adjusting the amount of chili powder. For a milder flavor, reduce it to 1 tsp, or for an extra kick, add a finely diced scotch bonnet pepper with the tomatoes.
• Serve this flavorful fish over a bed of coconut rice and peas with a side of steamed greens or fried plantains to complete the Caribbean experience.
FAQ
Q: What kind of fish can I use for this Jamaican jerk recipe
A: While the recipe calls for cod, it also works beautifully with other firm white fish like halibut, mahi-mahi, or snapper.
Q: How can I adjust the spiciness of this dish
A: You can easily control the heat by adjusting the amount of chili powder. For a milder flavor, reduce it to 1 teaspoon. For an extra kick, add a finely diced scotch bonnet pepper along with the tomatoes.
Q: What should I serve with Jamaican jerk fish
A: For a complete Caribbean meal, serve this flavorful fish over a bed of coconut rice and peas with a side of steamed greens or fried plantains.
Q: Is this jerk fish recipe keto-friendly
A: Yes, this recipe is very keto-friendly. It uses a sugar substitute and contains only 3.2g of net carbs per serving, making it an excellent low-carb option.
