Jerk Tilapia with Lime & Garlic Butter

Prep Time: 45 minutes to 2 hours and 15 minutes, depending on how long you choose to marinate the fish. (About 20 minutes hands-on time).

Meal Notes: Although Jamaican jerk seasoning can be either wet or dry, I prefer this marinade version for the biggest flavor punch. I like to balance the heat in this dish by serving it with baked sweet potatoes and/or, as pictured here, broiled pineapple.

Source: Eat Caribbean by Virginia Burke


Jerk Seasoning

Jerk Tilapia.PNG
  • 6 scallions

  • 1-3 scotch bonnet peppers (or use habanero chiles as a substitute!)

  • 1 tsp ground allspice

  • 1/2 Tablespoon dried thyme

  • 2 teaspoons ground cinnamon

  • 1 teaspoon dried nutmeg

  • 1 teaspoon brown sugar

  • 1 teaspoon ground black pepper

  • 1/4 cup white vinegar

  • 1 Tablespoon oil

Garlic Jerk Butter

  • 2 oz butter, softened

  • 1 garlic clove

  • 1/2 teaspoon jerk seasoning

  • 1 Tablespoon lime juice

  • 1/2 Tablespoon parsley

  • 1 teaspoon lime zest


  • 4 tilapia fillets

  • 2 Tablespoon lime juice

  • 2 teaspoons jerk seasoning


  • Make jerk seasoning: Combine all jerk ingredients in a blender to create a thick paste. Set aside in a small bowl.

  • Make jerk butter: Combine all butter ingredients in a second small bowl and mash together with a fork. Chill until ready to use.

  • Marinate fish: Wash tilapia fillets with lime juice and rub in the jerk seasoning. Wrap fillets in cling wrap and refrigerate for 30 minutes minutes and 2 hours maximum.

  • Cook fish: Set oven to broil. Line a baking sheet with aluminum foil for easy clean-up and place a metal rack over the sheet. Spray the rack with cooking oil and then place fish on the rack. Boil fish for approximately 3 minutes per side, until fully cooked.

  • Finish: Serve fish topped with garlic jerk butter