How to Make Jamaican Jerk Red Snapper in the Oven

Steamy, spicy, buttery, Jamaican Jerk Red Snapper wrapped in Caribbean comfort—just like my parents used to make it.

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Jerk Snapper and Me: A Little Story about the Sea… and the Trauma

If you grew up with Jamaican parents and a boat, then you already know—seafood was always on the menu. My step-dad had his boat, and anytime he went out fishing, he brought back his catch. And listen—he didn’t throw back anything. If it got on the line, it was dinner. Snapper, porgy, grunt… even eel. And let me just say—I hated eel. But the worst thing about eel was being on the boat when my step-dad caught one. My dad wouldn’t touch it—he’d just cut the line and let that thing thrash around on the floor while my brother and I screamed like the boat was on fire.

But my favorite memories were the foil-pack fish, especially when they did jerk snapper on the grill. That smell? That steam? That spicy, buttery flavor soaked into every bite? Unmatched.

This recipe is my tribute to that memory—oven-baked instead of grilled, but just as flavorful, with a buttery cabbage and carrot stuffing that steams right in the cavity.

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What You’ll Need For Baked Jamaican Jerk Red Snapper

For the Snapper

• 1 whole red snapper (about 2 lbs), cleaned, scaled, and gutted
• 1 teaspoon EasiSpice Dry Jerk Seasoning (link)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon Walkerswood Mild Jerk Seasoning Paste (link)
• 1 teaspoon neutral oil
• Juice of ½ lime (for rinsing)
• 1 tablespoon softened butter (for inside the cavity)

For the Stuffing

• 1 heaping cup finely chopped cabbage (I used purple cabbage but, use what you love)
• ¼ cup shredded carrot
• Salt and black pepper, to taste

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How to Make Baked Jamaican Jerk Red Snapper

1. Season the Snapper

After rinsing the fish with lime and water, pat it dry. Rub it with oil and season all over—including the cavity—with garlic powder, onion powder, and EasiSpice dry jerk seasoning. Then slather the entire fish in Walkerswood Mild Jerk Paste. Mild is key here—trust me, the fish will soak it all up. If you use hot jerk paste, your hind end may never forgive you.

2. Make the Cabbage Stuffing

Chop cabbage finely and mix with shredded carrot—season lightly with salt and black pepper. No sautéing needed—this cabbage is going to steam beautifully inside the fish.

3. Stuff and Wrap

Lay your seasoned snapper on a sheet of foil. Spread the softened butter inside the cavity, then stuff it with the cabbage mix. Wrap it up tightly in the foil to create a sealed pouch.

4. Bake

Place the foil pouch with the Jerk Snapper on a baking tray and bake at 400°F for 35 minutes. Don’t open it—let that steam do its thing. When done, the fish will flake easily, and the cabbage will be buttery, tender, and full of jerk flavor.

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Substitutions for Jerk Snapper Recipe

There’s no substitute for good jerk seasoning or good fish. That said, any firm white fish you love will work here. Grunt, snapper, sea bass, porgy, parrotfish—go with what you’ve got or what your uncle brings home from fishing. Just keep the bones in for the best flavor.

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Make Ahead? Don’t Do It.

I wouldn’t prep this dish ahead. Don’t marinate your fish overnight in jerk seasoning unless you’re trying to evacuate your intestines. Fish is delicate, and jerk is strong. A 20-minute sit with seasoning is plenty.

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Storage Tips

Leftovers (if you even have any) can be stored in an airtight container in the fridge for 2 days. Reheat gently in foil or covered in a low oven to retain moisture. Avoid microwaving—it’ll overcook the fish and dry out the cabbage.

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What to Serve With Jerk Snapper

• Try my Jamaican Rice and peas or plain white rice—because the jerk gravy from this fish is gold
• Fried bammy, or boiled yam if you’re keeping it traditional
• Roasted canned pineapples are a hit alongside jerk recipes (just leave out the vanilla!) for a sweet, sticky finish
• Or cool down with a warm dessert like my Classic Bread Pudding—my forever favorite, or some Perfect Chocolate Chip Cookies

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What About the Kids?

This is a grown-up dish. The spice level means it’s probably too fiery for little ones, even with mild jerk. But don’t worry—there are options:

• Try my Teriyaki Salmon for a kid-friendly seafood option (coming soon)
• Go with my Lemon and Herb Crusted Snapper—bright, fresh, and mellow
• Or whip up a quick Tortellini Pasta Salad and keep the jerk fish all to yourself. No judgment.

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Craving More Jamaican Flavor?

Explore the full Jamaican Recipes Cornerstone Post for authentic dishes that bring the island to your kitchen.

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—With flavor, foil, and fond (but slightly traumatic) memories,

Camille

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