Jerk Jack Fish with Sugarcane Skewer

  • serves 0

A fish dish with Caribbean flair! Jack fish coated in homemade jerk sauce and served with a piece of sugarcane.

24 Ratings
Directions for: Jerk Jack Fish with Sugarcane Skewer


Jerk Sauce

½ cup ground allspice

½ cup packed brown sugar

6-8 garlic cloves

4-6 Scotch bonnet peppers, seeded and cored (wear gloves)

2 Tbsp thyme leaves

2 bunch scallions (green onions)

1 tsp cinnamon

½ tsp nutmeg

kosher salt and black pepper to taste

1 tsp molasses

2 Tbsp soy sauce


1 ½ lb(s) jack fish, cleaned, scaled and scored

1 pole of sugarcane; cut an 8-inch piece off, remove bark, then cut into 1/6 skewers


Jerk Sauce

1. Blend all ingredients in a food processor until smooth.


1. Add a decent amount of Jerk Sauce to the fish and rub it in. Push a skewer through the mouth of the fish to the back bone of the fish and pierce the tail. Refrigerate for about 30 minutes.

2. Preheat grill to medium-high temperature and place fish on the grill for about 5 to 6 minutes per side, or until skin is crispy.

See more: Fish, Seafood, Caribbean, Vegetables, Herbs, Main, Dinner, Grill, Summer, Spring


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