Jamaican Jerk Fish With Mango Sauce And Green Rice

In the depth of winter, I try to think warm thoughts. What better to think about than the flavorful foods from the sunny island of Jamaica. The tropical Caribbean island is famous for its sweet exotic fruits,  fresh fish escoveitch (escabeche) and spicy jerked meats. I took inspiration from these dishes and created Jamaican jerk fish with mango sauce and green rice. 

Jerk Flounder With Mango Sauce And Green Rice

Jamaican Jerk Fish With Mango Sauce And Green Rice

“Jerk” is a Jamaican spice rub and cooking procedure that I enjoy using. The rub can be dry or wet, mildly spicy or fiery hot. Since I used flounder, which is a mild fish, I used a dry mild rub. If you would like to use a spicier wet jerk rub, you can find my recipe here with more information about jerk and a recipe for jerked shrimp and a hearts of palm salad. It is delicious used on whole grilled fish, shrimp, chicken and pork.

Jamaican Jerk Fish With Mango Sauce

This recipe serves two persons, adjust accordingly.

Mango Sauce

  • 1 ripe mango, pitted, peeled and diced
  • 1 clove of garlic, minced
  • 1 tsp. or more grated fresh ginger
  • 1/2 tsp. each of salt and white pepper
  • juice from 1/2 lime
  • 1/4 c. water

Put all the ingredients in a small sauce pan and bring to a simmer. Stir occasionally until the mango starts to breakup, mashing with the back of a spoon. Cook until it becomes a thick sauce, then taste for additional seasoning.

Fish

  • 1 Tbsp. Jamaican Jerk Seasoning (the one I buy is a dry blend of ginger, mustard seeds, onion, allspice, garlic, paprika, thyme, fennel, black and red pepper and cloves)
  • 1/2 tsp. each of garlic powder, onion powder, salt and pepper
  • 1 Tbsp. flour (I use Wondra, a fine instant flour)
  • 2 Tbsp. melted butter
  • 1 or 2 fish filets per person, depending upon size (I used flounder)
  • 1 small red bell pepper, julienned and sautéed until tender crisp (optional)

Using a mortar and pestle or spice grinder, grind the jerk seasoning until fine. Combine in a small bowl with the other spices and the flour.

Brush both sides of the fish filets with the melted butter and sprinkle with the spice flour blend.

Heat a nonstick pan over medium high heat. When hot, add the fish and cook about two minutes (depending on thickness) on each side until golden.

Remove carefully from the pan with a spatula and plate. Top with some mango sauce and sautéed peppers, if using. Serve extra sauce at the table if desired.

****

I served the jerked flounder with green rice. To prepare the rice, mix cooked rice with a little butter, salt, pepper, and a spoon or two of coriander chutney. I find the chutney in the international isle where Indian food is sold. It is a wonderful blend of coriander (cilantro), Serrano peppers, coconut and garlic. It is a little spicy and delicious.  I garnish the dish with some chopped fresh cilantro.

Dreaming Of Tropical Waters

Dreaming Of Tropical Waters

Until you can head off to a Caribbean  island with blue waters, white sand, palm trees and warm sunshine, I hope you will enjoy the tropical sweet and spicy flavors of the Jamaican jerk fish topped with the mango sauce. Perhaps have a Red Stripe beer or a rum punch and think warm thoughts while you savor the flavors of the tropics.

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About Karen

I travel the back roads of New England and beyond, sharing great food and interesting places.
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145 Responses to Jamaican Jerk Fish With Mango Sauce And Green Rice

  1. Tandy says:

    I will have to look for a recipe for jerk spice :)

    • Karen says:

      Hi Tandy, If you click on the link in this post, you can find my recipe for a wet jerk. As far as a dry seasoning, I think one of your local markets might carry it. McCormick, Island Spice and Grace are three companies that I know make a jerk seasoning. If not, you can make your own by using one tsp. of each of the ingredients that I listed as the herbs and spices that are in the one I buy…I hope that helps.

  2. The mango sauce sounds wonderful.

    • Karen says:

      Hi Rosemary, I thought the mango sauce was perfect for the flounder…I like a little sweet with spicy. I’m glad you like the sauce and I thank you for your compliment.

  3. ladyfi says:

    I’m not a fish eater, but the mango sauce sounds nice.

  4. Oh la la! Oh this sounds good! Oh this sounds yummy! Oh I want to make it as soon as I can! Oh, oh, and more oh!

  5. What a beautifully presented and flavourful meal Karen. I am loving our summer this year. In winter I really miss living in Mauritius where there isn’t a winter at all. :-) Mandy xo

    • Karen says:

      Thank you Mandy, for your nice compliment. It is funny that when I lived in Florida where there weren’t many cold days, I always wished for the cold. I love wearing wool slacks and a sweater but I do enjoy a break from the cold…even if it is just through food.

  6. Karen Harris says:

    What a nice bite of summer for the middle of winter. I love this combination of hot/sweet flavors. Summer can’t come fast enough for me.

    • Karen says:

      Hi Karen, I’m looking forward to summer as well. This winter has been strange…not as much snow as usual but very cold temperatures. I thought the hot and sweet components of this dish worked well…I’m glad you like it. Thank you for your nice compliment.

  7. chefconnie says:

    This is one of my favorite combos. Sweet and spicy…yum.

  8. kbosin says:

    Yum. I think if you were to take your socks off, and eat this one in bare feet, you could close your eyes and almost be there.

  9. Amazing……….we think much alike. I have a cooking blog called Chef-Emil.com and did a dish very similar. Here it is : http://chef-emil.com/2012/12/1/jamaican-style-tilapia-with-caribbean-sauce/

  10. Jamaican Jerk spices are wonderful, I haven’t tried them on fish before, but I can imagine it would be delicious. Adding the mango sauce would brighten and round out the flavors perfectly — YUM!

    • Karen says:

      Hi Judy, I like using jerk spices on fish. You can still taste the delicate flavor of the fish in this dish but it has tons of flavor. Thank you for your nice compliment.

  11. Lulu says:

    We’ve been eating lots of fish lately so I’m always interested in a new way to prepare it. I always like foods flavored with jerk seasoning so this works for me. I’m getting to be quite a good test and taste kitchen for you!

    • Karen says:

      Hi Linda, We also eat a lot of fish…as you know, it is so fresh here in New England. I’m happy to know that you are one of my loyal taste testers…I really appreciate that you have tried so many of my recipes. Thank you as always for your compliment.

  12. Nice food styling on the photo! And that mango sauce looks wonderful. I rarely cook fish this way, which is odd because I like jerk, and fish takes to this method quite well. Definitely something I need to do more of. And I can dream of warm weather! Rum punch for me, please. ;-)

    • Karen says:

      Hi John, I’m glad you like the way I plated the dish. I think the way food looks on the plate is as important as how it tastes. Thank you for your nice compliment.

  13. Absolutely love the mango salsa! I am sure it was with the jerk fish!

  14. Larry says:

    Sounds delicious Karen and great presentation. Your reef shot brings back many fond memories.

    • Karen says:

      Hi Larry, Thank you for your nice compliment. I’ve always said we have so much in common…my husband loves diving. I guess that is why we have always had a home near or on the water.

  15. Looks fab U Lous! I love a good jerk spice and this dish sounds perfect to imagine yourself of a beautiful warm island.
    Ps typo Red Stripe Beer, hehehe strip beer.

    • Karen says:

      Thank you France, for your nice compliment and the heads up. I fixed the Red Stripe…appreciate you letting me know. This dish definitely reminds me of warm islands…I’m glad you like the dish.

  16. spree says:

    Beautiful recipe Karen! Love jerk spices and like your idea of pairing with fish and a tropical mango salsa! I also think your idea for a green rice, using green coriander chutney is fantastic and I’m going to be giving rice a treatment like that too! (I’ve got a recipe for the green chutney on my blog if you ever feel like making your own.) Now I’m off to check out your jerk recipe and shrimp, etc.!

    • Karen says:

      Thank you so much Spree, for your lovely compliment. Thanks for letting me know about your coriander chutney…I have a recipe but it is a sweet coconut and coriander chutney. I think you will like the wet jerk recipe as well.

  17. Beautiful and very well timed. I was in the little local caribbean shop here yesterday and saw all sorts of jerk sauces and seasonings and was a bit “bamboozled” by them all. Am going to go back and look for one similar to your mix and give this gorgeous dish a go!

    • Karen says:

      Hi Tanya, It does sound like my timing was good. The wet jerks and sauces usually are spicy while the dry spice mixes are just very flavorful. I think you will enjoy trying different ones.

  18. {Main St. Cuisine} says:

    My husband was just mentioning the other day that I hardly prepare fish, which is true. Thank you for the inspiration today…this dish has moved to the top of the list. Is there any reason I couldn’t use tilapia in your recipe?

    • Karen says:

      Hi Allison, Thank you for stopping by for a visit and your nice compliment. Tilapia would be perfect in this recipe. I hope you enjoy the dish.

  19. Love everything in this fish recipe, from mango sauce to green rice. Delish!

  20. Mad Dog says:

    I bet that was delicious ;-)

  21. Eva Taylor says:

    We’re having tilapia tonight Karen, I’m going to snoop around to see if I can make my own Jerk Seasoning as I don’t have time to go to a store. What a great idea. I love the mango sauce, but we’ve had mango a few times this week already, so I’ll do something else.

  22. viveka says:

    Read this before I went out shopping .. and I had it in mind for this weekend, but the Jerk mixture .. nowhere to be find. Have to mix my own … have a brilliant recipe … but I have find the USB hob.
    Like the idea about the coriander paste in the rice, because I don’t like bland rice. So I let this go on file.

    • Karen says:

      Hi Viveka, I’m glad that you like the dish. Making you own jerk seasoning is so easy and you can make it suit to your own taste. I’m like you…I like adding different flavors to rice to make them interesting. Thank you as always for your comment.

  23. Cucina49 says:

    I won’t be heading off to the Caribbean (or anywhere warm) anytime soon, but I love the sunny thoughts that come with this recipe. It looks great!

    • Karen says:

      Hi Cucina, I find that I can make a cold gray day more pleasant by thinking about warm places and putting a little sunshine on my plate. Thank you for your compliment.

  24. What a beautiful seafood dish my friend :)

    Cheers
    Choc Chip Uru

  25. Conor Bofin says:

    Karen, How do you get the patience to line up those chili slices on the fish? You must have very forgiving family.
    Lovely dish, well styled and beautifully photographed.
    Best,
    Conor

    • Karen says:

      Hi Conor, Thank you for your lovely compliment. Maybe it is a girl thing…although I know a fellow who built a roof for his cottage pie with post and beam vegetables. LOL. My husband is very good about waiting for his dinner. I make sure to keep his meal under the warming lights while my dish is photographed.

  26. Phil Lanoue says:

    Oooo that sounds great! We are having Jamaican jerk chicken tonight. Wish we were having your dish. Maybe next week. :-)

  27. A_Boleyn says:

    I love jerk … pork, chicken, fish, whatever. :) I just have problems pairing meat with fruit (at least SOME fruits. I wonder if my mint/jalapeno chutney would be a good substitute to make the green rice. Right now, I only use it as a dip for my home made samosas.

  28. Eha says:

    What an interesting recipe for me as we naturally look towards Asia the way you do to the Caribbean and Mexico, leading to pretty abysmal ignorance! The dish looks wonderful and gets full marks for ‘healthy cooking’ and is so easy! i know we can buy jerk seasoning. Absolutely love the mango sauce: it is in season here and I have never had the good common sense to put garlic in it :) ! Must look for coriander chutney: otherwise raid my herb pots :D ! Thanks!!!

    • Karen says:

      Hi Eha, You are right about being inspired by the countries that tend to be our neighbors or where we have visited for our food inspiration. I’m glad that you like the dish…it really is a healthy one that is full of flavor. I hope you will enjoy the meal and thank you for your nice compliment.

  29. Sounds wonderful. And really like the idea of adding chutney to the rice. Not that I’ll find that particular chutney here. I do like lime pickle, though.
    Hoping you’re planning another amazing European trip. I’m aching to visit Paris, again. Especially as I live so close to France – just not close enough!

    • Karen says:

      Thank you Johnny, for your nice compliment. Are we planning another European trip? We were just talking about that the other day. It will be Europe but no plans of exactly where as yet.

  30. I love jerk rub and your mango sauce sounds delicious!

    • Karen says:

      Hi Laura, It seems that there are quite a few of us that enjoy jerk rubs on food. I thought that the mango sauce was a nice compliment to the fish. Thank you for your compliment.

  31. Wonderful recipe Karen. I love anything with mango on it…especially fish. I was in the Caribbean recently and had lots of fresh picked mangoes and loved them everyone. You stay warm and cozy up North this last day of January.

    • Karen says:

      Hi Teresa, I’m glad you like the recipe. Mango is such a popular fruit in the Caribbean and in Florida where we used to live. We had a couple of 40 degree days but the wind was terrible. Now it has turned cold again and I just have to keep thinking warm thoughts.

  32. Hotly Spiced says:

    I hate the winter too! But I love mango sauce and sauce. I can imagine this isn’t only good with fish but also chicken. Keep warm! xx

    • Karen says:

      Hi Charlie, I don’t mind winter except this year when the highs don’t get out of the teens…that is bitter cold. You are right about the mango sauce being good on chicken. Thank you for the warm wish.

  33. I can’t begin to tell you how badly I want to eat this meal. We are crazy about Jerk anything. I had never thought to use fish though. The coriander chutney is definitely going on the shopping list. Did you find it at Hannaford?

    • Karen says:

      Thank you Candace, for your lovely compliment. I think you will enjoy preparing fish with jerk seasoning. Actually, I found the coriander chutney at Shaws in their international isle…I hope you will be able to find it.

  34. Natalie says:

    I love jerk spice and carribean food! Love the spice!

  35. If you readers cant get to the Caribbean on this snowy days then bring the Caribbean to them. Love this concept. Delicious and healthy dish and a great weeknight break. Thank you for the mini holiday. BAM

    • Karen says:

      Hi Bam, I’m glad you like my way of thinking. Warm thoughts and tropical tastes have to do when there is no way of getting to a tropical island. You are right…not only is it delicious, it is a healthy meal as well. Thank you for your lovely compliment.

  36. Tessa says:

    Looks and sounds delicious! I now need to find coriander chutney… Your green rice recipe is something that I must try!

    • Karen says:

      Hi Tessa, Thank you for your nice compliment. I hope you will be able to find the coriander chutney. If not, it is something that can be made using cilantro, green chiles, coconut and a little oil.

  37. Your ability to make a dish jump through the screen at the viewer is amazing. I love flounder and since I have never thought to put jerk spice on it, I can’t wait to try it!

  38. Hi, Karen. What a delightful meal! Spicy, savory and sweet with the floral element of the cilantro rice and the acidity of the mango. I’m so missing the Caribbean right now and it’s not even cold in DFW. :( I just love the food. :)

  39. Wonderfully exotic flavours. I’m just googling “flounder” as I think it’s an American term for which seems to me to be a form of sole. Am I right? The mango and jerk rub must be delicious. The chances of me finding “jerk rub” in our local shops are fat and none:)

    • Karen says:

      Hi Roger, I think that flounder and sole are in the same family…a flat fish with both eyes on one side. It is a very mild tasting fish. I know what it is like living in a small town…there are so many ingredients that I can’t get. Wish I was your neighbor, I would share my jerk seasoning with you. Better yet, I would have you and Jenny over for dinner. Yes…I like that idea very much.

  40. Lea Ann says:

    I sure don’t cook much with Jerk seasoning. Years ago we went to a restaurant that ruined it for me. I couldn’t eat it, it was so overwhelmingly spicy. I should try it again. That meal looks so pretty Karen. I’d love the try that mango sauce.

    • Karen says:

      Hi Lea Ann, I know what you mean about having a dish so spicy…it happened to me in a Thai restaurant. I think you would like this dish as most of the dry rubs that you buy aren’t hot just flavorful. It is the wet rubs that have the heat to them. As you can see from the photo, it is not coated in seasoning but just dusted. The mango sauce went nicely with the fish.

  41. Sounds delicious! I love everything about this dish, the colors, the ingredients and the image it evokes, thanks for sharing :)

  42. ChgoJohn says:

    I just left another site featuring a jerk recipe, Karen. I think we’re all tiring of WInter and jerk recipes are a good way to warm us as well as wake up our palates. Your fish preparation would certainly do both of the latter and you mango sauce would be delicious no matter what it accompanies.

    • Karen says:

      Thank you John, for your nice compliment. It is always fun to enjoy the seasonings from the Caribbean in a meal. You are right…the mango sauce would be good with so many dishes.

  43. cakewhiz says:

    this looks like a delicious meal. i actually have coriander chutney and i am totally making green rice for lunch now ;)

    • Karen says:

      Hi Abeer, Thank you so much for stopping by for a visit and your nice compliment. I’m happy to hear that someone besides me has coriander chutney in their refrigerator. I’m glad you liked the meal and it has given you inspiration for your lunch. Enjoy!

  44. Looks delicious! I love mango sauce.

  45. Karen, now there is a wonderful colorful recipe! I think the combination of the Jamaican spices and the mango sauce sounds just utterly delicious, it sure looks like a real treat for the month of February!
    Have a terrific weekend and thank you also for all your wonderful comments – they really mean a lot to me!

    • Karen says:

      Hi Andrea, Yes, I do have to say that this was a colorful meal…just what was needed for a cold and snowy day. I have to say that the feeling is mutual…I always appreciate your comments. Have a great weekend as well.

  46. Yum, looks great Karen. Definitely made me think of warm places. I love Jamaican food. I bet some ginger beer will go well with this meal (and warms up your throat too).

    • Karen says:

      Thank you Ming, for your nice compliment. I’m glad you enjoy Jamaican food as much as I do. Yes, ginger beer would go great with this meal and you are right, it does having a warming effect on your throat. Thank you for your nice compliment.

  47. petit4chocolatier says:

    Karen, this looks and sounds wonderful. I love the mango and ginger combination. And I love the pepper and rice with it. Gorgeous presentation!

    • Karen says:

      Thank you Judy for your lovely compliment. I’m glad you liked the presentation. I do think all the components of this meal worked so well together. It was a very flavorful dish.

  48. Suzanne says:

    I love fresh fish dishes. You have made this one look so beautiful.

  49. Diane says:

    That sounds delicious though I would have to make up my own seasoning. Have a great weekend. Diane

    • Karen says:

      Hi Diane, I’m glad that you liked this dish. I do think that for everyone that can’t find a dry jerk seasoning, that you can easily make a seasoning from some or all of the ingredient list that I included in the jerk seasoning I used. I hope your weekend is great as well and thank you for your nice compliment.

  50. afracooking says:

    I love the idea of bringing some summer flavour and sunshine into the the cold, grey winter days. This is a flavour combination I have never tried but looks really delicious! Thank you for sharing!

    • Karen says:

      Hi Afra, I’m glad you agree that it is nice to try and bring some summer flavors into our cold, grey winter days. I do think you would enjoy the flavors in this meal. Thank you for your nice compliment.

  51. Drick says:

    Beautiful- flavorful – such a great cooked fish… and loving the mango sauce. Now that pic of underwater just teases us during the winter, makes me esp want to take a hop right away down to an isle of any kind.

    • Karen says:

      Hi Drick, Thank you for stopping by my blog for a visit and you very nice compliment. I agree with you about the underwater photo…especially when the high was in the twenties today here in New Hampshire today.

  52. Kathy says:

    This looks so delicious, Karen. I am making a mental note of all these good ideas to try when my three week detox finally ends. This is a recipe that Barry and I would enjoy very much. If we could get any good mangoes in our neck of the woods.

    • Karen says:

      Hi Kathy, I know it is hard to do a detox for a week let alone three but I give you so much credit for sticking with it. I think you will enjoy this dish. The good news is that since you will be cooking the mango, it doesn’t have to be a totally ripe mango like you would find in the tropics. Cooking will intensify the flavor and adding the other ingredients will give you a delicious sauce. I’m glad you like the dish and appreciate your compliment.

  53. Jerry says:

    YUM. This looks amazing – perfect mix of hot and cool! I see that you have posted about Wondra again. We don’t have that here so I had better look for it when I am next in the US.

    • Karen says:

      Thank you Jerry, for your compliment. I really do think you will enjoy this dish. Yes, I mention Wondra because I use it almost exclusively for sauces and coating meats for sautéing. It is used by chefs and after using it for years, I can see why. I recommend it because it use it but I don’t have any affiliation with the product at all. I think if you can find it…you will be using it all the time like I do.

  54. This sounds like a great combo! I’m really curious about the green rice too Karen! :D

  55. I love flounder and jerk…great combo! The rice sound divine too as does the mango sauce. It’s pretty cold here too so next time I want fish, I will jerk it.

    Nazneen xx

    • Karen says:

      Hi Nazneen, I’m glad you like the meal…I think all the flavors work well together. I hope you will enjoy the dish when you make it. Thank you for your nice compliment.

  56. Karista says:

    Delicious! Love these flavors with mango sauce. It’s the breakfast hour but I think I’d like a plate of this fish. :)

  57. The mango sauce sounds particularly good, and I have a ripe mango waiting to be transformed into something delicious. Going to give this a try!

    • Karen says:

      Hi Sandra, Thank you for your compliment and I’m glad you like the mango sauce.I thought it went well with the fish but would be delicious on chicken and pork as well. I hope you will enjoy it.

  58. I adore Cajun spices. This dish looks delicious.

  59. rsmacaalay says:

    I love Jerk seasoning specially when extra hot!

    • Karen says:

      Hi Raymund, The jerk seasoning I used on the fish was a mild jerk but the wet jerk recipe that I linked to is a spicy one. One nice thing about making our own jerk seasoning, the sky is the limit just by adding hot peppers. Thanks for your comment.

  60. Misky says:

    This is sunshine on a plate, Karen! Lovely and warming.

  61. Little Sis says:

    That looks lovely and reminds me of a Caribbean jaunt we made FAR too long ago. I may have to get my husband to peel some mango (it’s skin is poison ivy to me) so we can try it. Delish!

    • Karen says:

      Thank you Little Sis, for your nice compliment. We have a friend that can eat mangoes but can’t touch the skin just like you. I appears that lots of people are allergic to the skin. I hope you will enjoy the meal.

  62. Jane says:

    That does sound so good, and so un-winter like! I love all the colors in your picture!

    • Karen says:

      Thank you Jane, for your nice compliment. Sometimes you need to prepare a dish that will make you forget about winter, the snow and the cold and this worked for me.

  63. Since I don’t have plans to head off to the islands any time in the near future, this looks like a real treat. I’ve never used mango with fish before but what a great idea. At least we got January behind us & the days are getting a little bit longer – maybe spring will show up soon.

    • Karen says:

      Hi Diane, I’m glad you enjoyed this post…I’m looking forward to spring days as well. I think you will like the mango sauce with fish. It would also be delicious with chicken or pork.

  64. mjskit says:

    I love Jamaican jerk seasoning and use it quit a bit. My favorite is using it on the fish for fish tacos. I love what you have done here with the mango salsa. What a refreshing flavor and texture after the heat of the jerk. Great place of food and love your pictures! The fish in the coral is gorgeous!

    • Karen says:

      Hi MJ, I’m glad that you enjoy jerk seasoning on fish like I do. It has to be great on fish tacos. The sweetness of the mango sauce goes so well with the flavors of the jerk. Thank you for your nice compliment.

  65. Purely.. Kay says:

    Just look at this divine jerk fish with mangos.. DELISH. I must make some time to try out your recipe. I haven’t had jerk fish in such a long time. Thanks for bringing this dish back to my attention ;)

  66. Hannah says:

    Oh wow, this is indeed a sunny meal! All the warm, spicy flavors sound absolutely delicious. And I can think of so many dishes that would be elevated with your mango sauce!

    • Karen says:

      Thank you Hannah, for your lovely compliment. This was a good dish on a gray and snowy day although I would certainly enjoy it in the middle of summer dining outside. :) You are right…the mango sauce would be delicious on many dishes.

  67. Kristy says:

    Thoughts of the tropics are always welcome! I know Mike and I would love the fish. Miss A in particular would be spooning the sauce straight into her mouth! :)

    • Karen says:

      Hi Kristy, Yes…thoughts of the tropics are always nice. I’m glad that you like the dish…we thought is was delicious. Thank you for your nice comment.

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