Jerk Snapper

Ainsley Harriott brings us a true taste of the Caribbean with this succulent spiced snapper recipe
By Ainsley Harriott
Jerk Snapper
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes plus overnight to marinate
  • Effort: easy



  • 2 fillet snapper
  • rice and peas, to serve

For the jerk sauce:

  • 225 g onions, quartered
  • 2 habaneros chillies, or scotch bonnet chillies, halved and seeded
  • 50 g ginger, roughly chopped
  • ½ tsp ground allspice
  • 15 g thyme, leaves only
  • 1 tsp freshly ground black pepper
  • 120 ml white wine vinegar
  • 120 ml dark soy sauce
  • 2 clove garlic
  • vegetable oil


1. Put all the ingredients for the jerk sauce into a food processor and blend until smooth.

2. Place the snapper in a large shallow dish; pour over the sauce, cover and leave to marinate in the fridge for 24 hours, turning the fish every now and then.

3. Cook the snapper in a griddle pan over a medium heat for 8 minutes on each side, or until lightly golden and cooked through. Alternatively, cook on a barbecue. Serve straight away with rice and peas.

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