Tacones - Jerk Fish Recipe
Recipe information
Make Tacones - Jerk Fish in just 35m. A blend of halibut, cod, salmon & tuna, simmered in a Caribbean jerk sauce, with Sriracha
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Ingredients
Fish & Protein
Jerk Sauce Base
For Simmering
Fish & Protein
1. Prepare the fish
Pat all fish pieces dry with paper towels. Cut halibut, cod, and salmon into 1-1.5 inch chunks. Cut tuna into 1 inch cubes. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper and set aside in a single layer on a plate while you make the jerk sauce.
Jerk Sauce Base
2. Sauté aromatics
Heat 3 tablespoons vegetable oil in a large, heavy skillet or Dutch oven over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Add minced garlic, scallions, and minced ginger and cook, stirring, 1-2 minutes until fragrant.
3. Build the jerk flavor
Add fresh thyme, ground allspice, cinnamon, and nutmeg to the pan and stir 30 seconds to bloom the spices. Add brown sugar, soy sauce, dark rum (if using), lime juice, orange juice, and the chopped scotch bonnet/habanero. Stir to combine and cook 1-2 minutes to reduce slightly.
4. Incorporate Sriracha and finish sauce
Stir in 2 teaspoons Sriracha, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour in 1 cup fish stock and 1/2 cup coconut milk, bring the mixture to a gentle simmer and taste; adjust salt, Sriracha, or lime juice to balance heat, saltiness, and acidity. Simmer uncovered 5 minutes so flavors meld and sauce slightly thickens.
For Simmering
5. Simmer the fish
Reduce heat to low-to-medium so the sauce is at a gentle simmer. Add the fish pieces in a single layer, gently pressing them into the sauce so they are partially submerged. Cover the pan with a lid slightly ajar and simmer for 6–8 minutes, turning pieces once halfway through, until fish is opaque and just cooked through (internal temperature about 125–135°F / 52–57°C depending on fish type). Tuna can be removed slightly earlier if you prefer medium-rare center (about 2–3 minutes).
6. Finish and garnish
Once fish is cooked, taste the sauce and adjust seasoning if needed. Remove from heat and stir in chopped cilantro or parsley. Serve immediately with lime wedges on the side to squeeze over each portion.
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