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Celebrate Easter with Four Incredible Fish Recipes


Have you had your fill of Bun and Cheese for the Easter Season--we all know you can never have too much bun & cheese.

Here are some great fish recipes for the Easter Season that incorporates the great taste of the JCS seasonings with island tradition and flair!



Jerk Fish Stuffed with Callaloo

Jamaican Jerk Fish Recipe




  • Preheat the oven to 350 degrees. Lightly oil your roasting pan to fit the fish.
  • Rinse the fish under running water and pat dry
  • Season the fish with salt, pepper and fish frye. Add a little jerk sauce to the insides
  • Stuff the insides with a handful of Callaloo
  • Rub the outside of each fish with 1 to 2 tablespoons of JCS Jerk Seasoning; the exact amount depends on how hot you want your fish to taste
  • Cover with foil and roast until the fish can just be flaked but is not falling apart: 35 to 40 minutes for a 3-pound fish, 45 to 50 minutes for a 4-pound fish
  • Once done, transfer to a serving platter and serve hot

Fried Snapper

Friend Snapper Jamaican Food Recipe


  • 1x (1 1/2 pound) whole red snapper, cleaned and scaled
  • salt
  • 1 tsp. JCS Black Pepper
  • 1 tbsp. JCS Port Royal Fish Frye Seasoning
  • 1 quart vegetable oil for frying
  • 1 tsp. vegetable oil
  • 1/2 white onion, sliced
  • 1/8 tsp. minced garlic
  • 1/2 large carrot, peeled and cut into thin strips
  • 1x sprig fresh thyme, leaves stripped
  • 1/4 Scotch Bonnet pepper, seeded and minced
  • 1/4 cup white vinegar
  • 1 tsp. water


  • Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt, pepper and Fish Frye Seasoning
  • Heat up 1qt oil in a large skillet over medium-high heat
  • Carefully place the fish in the pan and fry until browned and crisp
  • Remove fish and place on a paper towel-lined plate
  • Heat 1 tsp. of oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, scotch bonnet pepper, vinegar, water, salt and continue cooking until onions have softened and liquid has reduced, about 5 minutes
  • Serve fish topped with onion mixture spooned over the top

Steamed Fish & Crackers



  • 1x large snapper, scaled, gutted and cleaned
  • A few okras, sliced
  • 1x cho cho, julienned
  • 1x carrot, julienned
  • 1x wedge of pumpkin, sliced
  • 2x tomatoes, sliced
  • 2x stalks of escallion
  • 1x fat sprig of thyme
  • Crushed pimento grains
  • 1 tsp. JCS Port Royal Fish Frye Seasoning
  • 1 tsp. JCS Black Pepper
  • Salt to taste
  • Excelsior Crackers


  • Slice the cleaned fish and season with black pepper, salt, and JCS Fish Frye Seasoning
  • Add fish to a large pot, then add just enough water to cover the fish
  • Add all your remaining ingredients and cover the pot tightly
  • Simmer over medium heat until the fish and vegetables are cooked (approximately 20 minutes, it all depends on the thickness of the fish)
  • Add Excelsior crackers at the end

Escovitch Fish

escovitch fish and bammy jamaican food recipe


Ingredients to Make Sauce

  • 1x cup water
  • 1x cup vinegar, 2 tsp sugar
  • 1x large/2x medium onions, sliced into rings
  • 1x carrot, sliced into strips
  • 1x cho cho, peeled and cut into strips (substitute with sweet pepper)
  • 4x JCS Whole Pimento grains 2.5oz
  • 1x Scotch Bonnet Pepper


  • Make diagonal slashes in fish. Season with JCS Fish Frye, salt, black pepper and ground pimento
  • If using whole fish, rub the mixture inside the fish itself. If using sliced fish, rub the mixture over each slice
  • Sprinkle the fish with the seasoned flour, and deep fry in hot oil until golden brown
  • Place all the ingredients for the escovitch sauce in a pot, and bring to a boil. Boil for about half a minute so vegetables do not lose their crunch
  • Pour the sauce over the fish
  • Serve with bammy, festival, Johnny cakes or bread.



*Escovitch Fish Image by Remona Wolfe
*Steamed Fish and Cracker Image by


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