Name: Red Fish Blue Fishs Tacones - Jerk Fish Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 8 oz halibut fillet, skinless; 6 oz cod fillet, skinless; 6 oz salmon fillet, skinless; 6 oz fresh tuna steak, sushi-grade; 3 tbs vegetable oil (or canola); 1 cup yellow onion, chopped; 4 cloves garlic cloves, minced; 3 stalks scallions (green onions), chopped; 1 tbs fresh ginger, peeled and minced; 1 tbs fresh thyme leaves (or 1 tsp dried); 1 tsp allspice (ground); 1 tsp ground cinnamon; 1 tsp ground nutmeg; 2 tbs brown sugar, packed; 2 tbs soy sauce (or coconut aminos); 1 tbs dark rum (optional); 2 tbs fresh lime juice; 1 tbs orange juice; 0.5 pepper scotch bonnet or habanero pepper, seeded and chopped; 2 tsp Sriracha; 1 tsp salt; 0.5 tsp freshly ground black pepper; 1 cup fish stock or low-sodium chicken stock or water; 0.5 cup coconut milk (light); 4 wedges lime wedges (for serving); 2 tbs fresh cilantro or parsley, chopped (for garnish)

A blend of halibut, cod, salmon & tuna, simmered in a Caribbean jerk sauce, with Sriracha

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.

Prepare the fish

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.

Sauté aromatics

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.

Build the jerk flavor

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.

Incorporate Sriracha and finish sauce

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).

Simmer the fish

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.

Finish and garnish

halibut fillet, skinless

cod fillet, skinless

salmon fillet, skinless

fresh tuna steak, sushi-grade

vegetable oil (or canola)

yellow onion, chopped

garlic cloves, minced

scallions (green onions), chopped

fresh ginger, peeled and minced

fresh thyme leaves (or 1 tsp dried)

allspice (ground)

ground cinnamon

ground nutmeg

brown sugar, packed

soy sauce (or coconut aminos)

dark rum (optional)

fresh lime juice

orange juice

scotch bonnet or habanero pepper, seeded and chopped

Sriracha

salt

freshly ground black pepper

fish stock or low-sodium chicken stock or water

coconut milk (light)

lime wedges (for serving)

fresh cilantro or parsley, chopped (for garnish)

Tacones - Jerk Fish

Make Tacones - Jerk Fish Recipe in just 35m. A blend of halibut, cod, salmon & tuna, simmered in a Caribbean jerk sauce, with Sriracha

Red Fish Blue Fishs Tacones - Jerk Fish Recipe

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Tacones - Jerk Fish Recipe

Tacones - Jerk Fish Recipe

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