Made to order fresh whole snapper. Served with rice and a vegetable side option. Plantains Can Be Added Too!

Whole Snapper

Tender and juicy chunks of curry mutton cooked to the bone.

Jamaican Mutton

Tender slow braised oxtail with Jamaican herbs & spices.

Oxtail

Tender & spicy Jamaican Jerk Chicken is a finger-licking classic. Highly addictive. Served with your choice of rice and a vegetable side.

Jerk Chicken

Rinse the cleaned whole snapper under cold water and pat dry thoroughly with paper towels. Make three 1/2-inch diagonal slashes on each side of the fish. In a small bowl combine minced garlic, lime juice, olive oil, kosher salt, black pepper, chopped cilantro, chopped parsley, scallions, allspice (if using) and smoked paprika (if using). Rub half the marinade inside the cavity and into the slashes; stuff the cavity with lime slices and the remaining chopped herbs and scallions. Let sit at room temperature for 15–20 minutes or refrigerate for up to 1 hour for deeper flavor (if refrigerating, bring back to room temp 20 minutes before cooking).

Prep and marinate

Option A — Grill: Preheat grill to medium-high (about 400°F / 200°C). Oil the grates. Place the fish on the grill and cook 6–8 minutes per side depending on thickness (fish is done when flesh flakes easily and internal temperature at the thickest part reaches 140–145°F / 60–63°C). Option B — Oven: Preheat oven to 425°F (220°C). Place the fish on a rimmed baking sheet lined with foil or in a shallow roasting pan. Drizzle a little extra oil over the fish. Roast for 18–25 minutes depending on size, until flesh flakes and reaches 140–145°F internally. Remove fish carefully to a platter.

Cook (grill or oven)

Let the cooked snapper rest for 3–4 minutes. Spoon any pan juices or a little extra lime juice over the fish and garnish with lime wedges and cilantro sprigs. Keep warm while finishing sides.

Rest and finish

Rinse the rice in cold water until the water runs clear. In a medium saucepan, melt butter or heat oil over medium heat. Add the drained rice and stir to coat for 1 minute. Add water (or stock), salt, and bay leaf if using. Bring to a boil, then reduce heat to low, cover, and simmer undisturbed for 15 minutes. Turn off heat and let sit, covered, for 5–10 minutes. Fluff with a fork before serving.

Heat olive oil in a large skillet over medium-high heat. Add sliced onions and carrots first and sauté 3 minutes, then add bell pepper and zucchini. Cook, stirring occasionally, until vegetables are tender-crisp, about 4–6 minutes. Add minced garlic in the last 30 seconds. Season with salt, pepper and a squeeze of lime juice. Stir in chopped fresh herbs and remove from heat. Keep warm for plating.

If adding plantains, peel and slice diagonally about 1/2-inch thick. Heat oil in a heavy skillet over medium-high heat. Fry plantain slices in batches until golden brown on both sides, 1.5–2 minutes per side for ripe plantains. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Serve warm alongside the fish.

Place a portion of rice on each plate, add the vegetable side to one side, and transfer half or whole snapper on or beside the rice as desired. Add plantains if using. Garnish with extra lime wedges and cilantro sprigs. Serve immediately and encourage diners to squeeze fresh lime over the fish before eating.

whole snapper (cleaned, scaled, gutted)

kosher salt

freshly ground black pepper

garlic cloves (minced)

fresh lime (juiced)

olive oil

fresh cilantro (chopped)

fresh parsley (chopped)

scallions (sliced)

thin lime slices (for cavity and garnish)

allspice or pimento (optional)

smoked paprika (optional)

long-grain white rice

water

vegetable or chicken stock (replace water if preferred)

salt

butter or oil

bay leaf (optional)

mixed vegetables (bell pepper, zucchini, onion, carrot)

garlic (minced)

black pepper

lime juice

fresh herbs (parsley or cilantro, chopped)

ripe plantains (yellow with black spots)

vegetable oil (for frying)

extra lime wedges

fresh cilantro sprigs

Rinse mutton pieces and pat dry with paper towels. Place in a large bowl. Add salt, black pepper, lime juice, minced garlic, grated ginger, chopped scotch bonnet (use less if you want milder heat), and thyme. Massage the marinade into the meat so it coats all sides.

Trim and season

Marinate 1–4 hours (or overnight). Cover and refrigerate. If marinating longer than 2 hours, bring meat to near room temperature for 20–30 minutes before cooking to ensure even browning.

Combine the curry powder, ground turmeric, and ground allspice in a small bowl and mix well. This will be used in two stages: a small amount to bloom in oil for flavor and the rest to season the stewed mutton.

After marinating, remove excess marinade liquid from the mutton (reserve the thyme sprigs). Pat the meat lightly so the spice blend sticks when added in the next step.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the oil and let it get hot but not smoking. Add 1 tablespoon of the curry spice blend to the oil and stir for 30 seconds to bloom the flavors (watch it so it doesn’t burn). Add the mutton pieces in a single layer (work in batches to avoid crowding). Brown on all sides for 6–8 minutes per batch to develop color and flavor. Transfer browned pieces to a plate.

Brown the meat

Reduce heat to medium. Add the sliced onion to the pot and cook 4–5 minutes until softened and translucent. Add chopped scallions and sliced bell pepper and cook 2–3 minutes more. If using tomato, stir it in now and cook 2 minutes to soften.

Sauté aromatics

Return all browned mutton to the pot. Sprinkle the remaining curry blend and turmeric over the meat and toss to coat. Add bay leaves, the reserved thyme, stock (or water) and bouillon cube if using. Stir to combine, scraping any browned bits from the bottom. Bring to a gentle boil, then reduce heat to low, cover, and simmer.

Assemble and simmer

Simmer until tender: cook covered for 1.5–2 hours, checking every 20–30 minutes. If liquid reduces too much, add up to 1/2 cup more stock or water. For very tender, fall-off-the-bone meat, continue simmering up to 2.5 hours. Adjust salt to taste during the final 15 minutes. If you prefer a thicker gravy, remove the lid for the last 10–15 minutes to reduce the sauce; for thinner gravy keep it covered.

Taste and balance: Stir in the optional 1/2 tsp brown sugar if the sauce tastes too acidic from tomato or lime. Remove and discard bay leaves and thyme stems. Squeeze a little fresh lime juice over the mutton to brighten flavors and sprinkle chopped cilantro or parsley if using.

Serve: Transfer curry mutton to a warmed bowl. Serve hot with traditional sides such as rice and peas, plain white rice, fried plantains, roasted breadfruit, or boiled cassava. Provide extra lime wedges and hot pepper on the side.

goat or mutton, bone-in (shoulder/neck), cut into 2-3 inch pieces

sea salt

fresh lime or lemon juice

garlic, minced

fresh ginger, grated

scotch bonnet or habanero pepper, seeded and finely chopped

fresh thyme sprigs (or 1 tsp dried thyme)

West Indian curry powder (medium-hot)

ground turmeric

ground allspice (pimento) or substitute ground cinnamon/pimento mix

vegetable oil (or olive/peanut oil)

yellow onion, medium, thinly sliced

scallions (green onions), chopped

bell pepper (green or mixed), seeded and sliced

tomato, chopped (optional)

beef or chicken stock (or water)

bay leaves

bouillon cube (beef or chicken) or 1 tsp bouillon powder (optional)

brown sugar (optional, to balance acidity)

fresh lime wedges, for serving

fresh chopped cilantro or parsley (optional)

Pat the oxtail pieces dry with paper towels. Trim any excessive loose fat but leave the marrow and some fat for flavor. Place the oxtail in a large bowl or zip-top bag.

Add salt, black pepper, ground allspice, chopped green onions, thyme sprigs, minced garlic, grated ginger, soy sauce, Worcestershire sauce, brown sugar and lime juice to the bowl with the oxtail. Rub the marinade thoroughly into each piece so all surfaces are coated.

Prepare marinade

Marinate for at least 2 hours in the refrigerator, preferably overnight, to allow flavors to penetrate. Remove from refrigerator 30 minutes before cooking to come closer to room temperature.

Preheat oven to 300°F (150°C). Heat vegetable oil in a large heavy Dutch oven or ovenproof braising pot over medium-high heat. Working in batches if necessary, sear the oxtail pieces on all sides until deeply browned, about 3–4 minutes per side. Remove browned pieces to a plate and set aside.

Brown the oxtail

Reduce heat to medium. Add the diced onion, red bell pepper and carrots to the pot. Sauté until softened and beginning to brown, about 5–7 minutes. Stir in the tomato paste and cook 1–2 minutes to deepen the flavor.

If using, pour in the dark rum to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the alcohol cook off for 1 minute.

Deglaze

Return the browned oxtail to the pot. Add the canned diced tomatoes (with juices), beef stock (or water), bay leaves, the whole scotch bonnet (leave whole to impart heat but avoid puncturing to keep it mild), Jamaican browning or additional Worcestershire if using, and the optional additional teaspoon of salt if needed. Bring to a gentle simmer on the stovetop.

Add liquids and seasonings

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is very tender and falling off the bone, about 2.5 to 3 hours. Check at the 2-hour mark; if the liquid is reducing too quickly, add up to 1/2 cup more stock or water. For stovetop braising, keep at a very low simmer and cook 3 to 3.5 hours.

Braise

When the oxtail is tender, remove the pot from the oven. Carefully take out the scotch bonnet pepper and bay leaves. If you prefer a thicker gravy, remove about 1/2 cup of braising liquid, whisk in the brown gravy mix or dissolve 1 tablespoon cornstarch in 1 tablespoon cold water and stir back into the pot. Simmer on the stovetop over medium-low for 3–5 minutes until thickened. Adjust seasoning with salt and freshly ground black pepper to taste.

Finish sauce

Stir in fresh thyme leaves and chopped parsley or scallion tops. Spoon some of the sauce over the oxtail and let rest for 5 minutes before serving so flavors marry.

Serve the braised oxtail hot with rice and peas, plain rice, mashed potatoes, or fried dumplings. Garnish with extra chopped scallions or parsley and lime wedges on the side for brightness.

oxtail

allspice (pimento) ground

green onions (scallions), chopped

fresh thyme sprigs

garlic cloves, minced

ginger, peeled and grated

soy sauce

Worcestershire sauce

brown sugar, packed

lime or fresh lemon juice

vegetable oil (or canola)

yellow onion, medium, diced

red bell pepper, seeded and diced

carrots, peeled and cut into 1/2-inch pieces

tomato paste

canned diced tomatoes (with juices)

beef stock or water

dark rum (optional)

Jamaican browning or Worcestershire (optional)

scotch bonnet pepper, whole (optional for heat)

brown gravy mix or cornstarch (for thickening, optional)

fresh thyme leaves

chopped parsley or scallion tops (for garnish)

optional lime wedges

Pat the chicken pieces dry with paper towels. Using a sharp knife, score the skin and flesh of each piece 2–3 times (about 1/4" deep) to help marinade penetrate. Place chicken in a large bowl or a zipper bag.

Prepare the chicken

In a blender or food processor combine green onions, brown sugar, soy sauce, lime juice, 2 tbsp vegetable oil, allspice, cinnamon, nutmeg, thyme, scotch bonnet (start with half if you prefer milder heat), garlic, ginger, salt, and black pepper. Blend until a thick, slightly coarse paste forms. Scrape down sides as needed — the mixture should be spreadable but not watery.

Make the jerk marinade

Reserve about 2 tbsp of the marinade for basting later. Pour the remaining marinade over the prepared chicken, massaging it into the meat and into the score marks so it adheres and penetrates. Cover and refrigerate for at least 4 hours, ideally overnight (8–12 hours) for best flavor. If short on time, allow at least 1 hour.

Marinate the chicken

Remove the marinated chicken from the refrigerator 20–30 minutes before cooking to take off the chill; reserve the bowl or bag to catch drips.

Bring to room temperature

Method A - Grill: Preheat grill to medium-high (400–450°F / 200–230°C). Oil the grates lightly. Method B - Oven/Roast: Preheat oven to 425°F (220°C). Use a roasting pan with a rack. Method C - Stovetop then oven: Heat an oven-safe skillet over medium-high heat with 1 tbsp oil.

Preheat grill or oven

Grill method: Place chicken skin-side down over direct heat and cook 4–6 minutes until nicely charred; flip and move to indirect heat, continue cooking 15–25 minutes until internal temperature reaches 165°F (74°C). Baste once or twice with reserved marinade during the last 8–10 minutes (do not baste early to avoid burning sugar). If using oven: Arrange chicken skin-side up on rack and roast 30–40 minutes, basting with reserved marinade in final 8–10 minutes, until internal temperature 165°F. If using stovetop+oven: Sear 3–4 minutes per side in skillet until golden, then transfer to 400–425°F oven for 15–20 minutes until cooked through.

Sear and cook

Transfer cooked chicken to a plate, tent loosely with foil, and let rest 5–10 minutes so juices redistribute.

Rest

If desired, sprinkle chopped cilantro or parsley over the chicken and serve with lime wedges. Plate with your choice of rice (coconut rice or plain white) and a vegetable side such as steamed broccoli, sautéed cabbage, or roasted plantains.