Stories / Impact, Recipes

A New Way to Love a Caribbean Classic

Frank Guerriero

October 10, 2018


Whole Jerk Fish Photo: Keirnan Monaghan and Theo Vamvounakis
Photo: Keirnan Monaghan and Theo Vamvounakis

For chef Tiffany Derry, the satisfying crispy char and piquant flavors of a quality piece of jerk chicken make it a near-perfect food. But sometimes the Chefs Boot Camp for Policy and Change alum craves those punchy spices and fragrant herbs in a different application. That’s how she came up with this slightly more delicate but still ultra-aromatic recipe for whole jerk fish.

She starts by scoring and lightly seasoning a whole redfish or red snapper, then whips up the main event: the jerk marinade. Fresh, not dried, herbs pair perfectly with the fish, and chiles, ginger, and plenty of spices come together to form a veritable flavor bomb. But Derry urges you to make the dish your own, as no two households should have the same jerk recipe. After letting the fish sit with the jerk paste, Derry tosses it into the oven until the marinade is barely charred and the kitchen is imbued with mouthwatering island aromas. Finished with a squeeze of lime and a drizzle of olive oil, this Caribbean-inspired delight is the ideal centerpiece for your next special meal. Get the recipe.

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The James Beard Foundation's new cookbook, Waste Not: How to Get the Most from Your Food, offers up a host of delicious solutions to the pressing problem of food waste. Featuring 100 recipes from alumni of our Chefs Boot Camp for Policy and Change, Waste Not will teach you how to turn every root, bone, rind, and stem into an irresistible dish.

Waste Not: How to Get the Most from Your Food, published by Rizzoli,​ is on sale now.​ Order your copy today!

Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.