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Jerk Fish with Strawberry Salad

Active Time: 25 minutes
Total Time: 25 minutes
  • Gluten Free
  • Pescatarian
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Why we love it:

We’re serving this for all of our summer get togethers. Jerk marinade might have a long-ish list of ingredients but the instructions are simple: blend. Add a Tablespoon of rum for some real fun and use up any soft herbs you have in the fridge - from basil to cilantro, to parsley or even tarragon. This fish comes alive with jerk but it’s also great on veggies, shrimp, chicken, and pork.


  • 1 bunch Cilantro (divided)
  • 1 teaspoon Ground Allspice
  • 12 teaspoon Cinnamon
  • 14 cup Brown Sugar
  • 1 Habanero Pepper
  • 12 teaspoon Ground Cumin
  • 1 teaspoon Kosher Salt (divided)
  • 14 teaspoon Black Pepper (freshly ground)
  • 2 Limes (zest and juice)
  • 12 Red Onion (divided)
  • 4 Tablespoons Extra Virgin Olive Oil (divided, plus a drizzle)
  • 114 pounds Cod (filets)
  • 4 cups Baby Spinach
  • 1 pint Strawberries
  • 4 Tablespoons Salad Dressing (balsamic is classic but use your fave)

Cooking Instructions

  • 1. SAUCE

    Set aside a small handful of cilantro for garnish. Place all other sauce ingredients in a blender (ideally) or food processor. For 4 servings, that is: 1 teaspoon ground allspice, ½ teaspoon cinnamon, ¼ cup brown sugar, ½ habanero (reserve ½ for garnish), ½ teaspoon ground cumin, 1 teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and the remaining cilantro. Zest and juice the 2 limes. Add ¼ of the red onion, slice and reserve the other ¼ for the salad. Add 2 Tablespoons of olive oil and blend until it’s finely chopped but still with texture.

  • 2. FISH

    Divide fish into filets as needed. Remove skin if needed and you prefer (you can cook with skin on). Place in a flat casserole dish, sprinkle with a pinch of salt and place skin-side up. Pour ½ the marinade over top and let it sit for 5 - 20 minutes.

  • 3. SALAD

    Wash and dry spinach as needed. Dice berries and add. Add sliced red onion (if worried about the red onion soak in cold water for 15 minutes). Toss with dressing to taste.

  • 4. BROIL

    Place fish on a baking sheet, flesh side up. Sprinkle with kosher salt. Broil on upper rack for 6 - 8 minutes or until charred and cooked through - just opaque in the center. If you sense burning before fish is near done, move to a lower rack or loosely cover with foil. Spoon remaining sauce over top.

  • 5. SERVING

    Garnish with habanero rounds if brave! Serve with salad.

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  • FISH:
    most mid-range white fish will be great. It’s probably too potent for splurgy fish like Halibut or King salmon
  • RUM:
    kick it up a notch with a Tablespoon of rum in the marinade
    use basil, parsley, or a combination
  • BBQ:
    bring this to the outdoor grill over medium heat, just watch for sugar (or added alcohol) burning
  • ONION:
    shallot is great too
    use jalapeño or serrano to reduce the heat, even try adding only part of a chile

Prep Ahead & Use It Up

Make the jerk marinade/sauce

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