How to Prepare a Whole Fish in Caribbean Style

I must confess that cooking a whole fish can be intimidating, even for experienced home chefs. Will it require extra preparation? Will it be flavorful? What about the bones? Although a whole fish can make for an impressive dish, the preparation is surprisingly straightforward.

During our Dinogo cruise last year in St. Thomas, a local food vendor stopped by to chat while we relaxed on Coki Beach. When we inquired about lunch options, he suggested the catch of the day. Twenty minutes later, we were served a stunning whole fried fish alongside rice and peas and stewed vegetables. One of my favorite memories from that trip was savoring that fresh fish right on the beach, so I decided it was time to recreate that experience.

We’ve seasoned the fish with several spices typical of jerk seasoning (like cumin and cinnamon), but you could easily opt for a pre-made jerk seasoning mix to simplify the process! We chose to serve our fish with vegetables, rice, and coleslaw, but feel free to mix it up based on what you have available.

Ingredients (for the fish):

• 2-3 lbs of any whole fish (such as tilapia, porgy, snapper, etc.)
• 2 teaspoons ground allspice
• 1/4 teaspoon ground cinnamon
• 1/8 cup brown sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger (or 1-inch piece of freshly grated ginger)
• 1/2 habanero pepper, seeds removed (optional)
• 2 cloves of garlic
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• Vegetable oil
• 1/4 cup flour
• 1 lemon, sliced
• Fresh thyme
• 1 large tomato
• 1 red bell pepper
• 1 medium onion

Ingredients (for coleslaw):

• 1/2 of a small cabbage, thinly sliced
• 1 carrot, sliced
• 1/2 of a mango or 1/4 of a pineapple, thinly sliced (optional)
• 1/2 of a red bell pepper, thinly sliced
• 1/2 habanero pepper, seeds removed (optional)
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes

Instructions for preparing the fish:

1. Begin by heating a large cast iron skillet over medium heat, then add oil until it reaches a depth of about 1/2 inch (the oil should be around 350 degrees). Note: the fish won't be completely submerged; it will be flipped halfway through cooking.
2. Rinse the fish under cold water, ensuring any scales are removed. Cut the fish down the middle to create a cavity between the fillets.
3. In a food processor, blend the allspice, cinnamon, sugar, cumin, ginger, habanero pepper, garlic, black pepper, salt, and vegetable oil until well combined.
4. Use a brush to thoroughly coat the entire fish with the spice mixture both inside and out.
5. Spread flour on a plate and dredge the exterior of the fish in it.
6. Stuff the cavity of the fish with 5-6 lemon slices and a generous amount of fresh thyme.
7. Place the fish in the hot oil and cook on one side for about 7-10 minutes, or until it turns a golden brown.
8. Flip the fish and continue cooking for another 7-10 minutes on the opposite side.
9. Once done, remove the fish from the pan and let it rest on paper towels to absorb excess oil.
10. Add the chopped tomatoes, red pepper, and onions to the pan and sauté for 2-3 minutes to soak up the leftover spices.
11. Serve the fish alongside the sautéed vegetables, adding a squeeze of lemon on top if desired.

Instructions for making coleslaw:

1. In a large mixing bowl, combine the cabbage, carrot, mango, red bell pepper, and habanero pepper (if desired).
2. In a separate bowl, whisk together the honey, vinegar, and salt, then pour this mixture over the vegetables.
3. Cover the bowl and let it marinate in the refrigerator for a minimum of one hour.