Jamaican Jerk Fish (Live Fire Method)

Jamaican Jerk Fish (Live Fire Method)

On a recent trip to Jamaica, I got the opportunity to visit a seafood restaurant in Alligator Pond, Manchester. Brukkas Deck is one of the lesser known spots in that specific area, but make no mistake, their food is absolutely top tier. The cooking style and presentation are worthy of every bit of hype that they are getting right now. 

At Brukkas Deck

If however, you are unable to make a trip soon enough, I have done my best to recreate the experience and I want to share that recipe with you.

 Ingredients

  Fish: Whole Yellowtail Snapper and Lionfish.

  The Marinade Base:

    32 oz neutral oil

    2-3 tbsp Jamaican Jerk Marinade

    3 tbsp Jamaican Dry Jerk Seasoning

    1 tbsp Fish seasoning

    Fresh Scallions (chopped)

    2 sprigs of Thyme

    Salt and pepper to taste

 Equipment & Fuel

  Grill: Oklahoma Joe's FireCraft (Santa Maria style is ideal for heat control).

  Surface: Cast iron veggie roasting plates.

  Fuel: B&B Charcoal Briquets for a steady base, supplemented with mesquite wood splits for that signature live-fire flavor.

 Method

1. Prepare the Marinade

Mix the oil, jerk marinade, dry seasoning, fish seasoning, scallions, and thyme in a large bowl. Ensure the scallions are well-distributed for maximum flavor.

2. Marinate the Fish

Place your whole snapper and lionfish into the oil-based mixture. Score the sides of the fish to allow the flavors to penetrate deep into the meat. Let them soak for 1–2 hours.

3. Fire Up the Grill

Build a medium-heat fire using a charcoal base and a few wood splits. If you aren't using a Santa Maria style grill, set up an indirect zone so you can move the fish away from flare-ups.

4. The Grilling Process

  Place the fish onto the cast iron roasting plates over the live fire.   PRO TIP: Because the marinade is oil-heavy, it will be volatile. Move the fish on and off the direct flame until the oil stabilizes.

  Let the fish cook undisturbed until a solid crust develops. This ensures the skin releases easily from the cast iron when it’s time to flip. 5. Final Flip & Serve

Using a metal spatula, flip the fish just once. Continue cooking until the fish is flaky and cooked through. Serve it up with fresh garnishes to recreate that authentic Jamaican restaurant presentation. This is how the Jerk fish was served in Jamamaica. Do you think I came close enough?

Enjoy your backyard island feast!