Jamaican Jerk Carp

Recipe from Illinois-Indiana Sea Grant

6
Serves

16
Prep Time

1 1/2 hours
Total

Ingredients

  • 2 lbs skinned carp fillets
  • 1 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp white pepper
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp thyme
  • 1/4 tsp oregano
  • 1/2 tsp fresh ground black pepper
  • Juice of 1 lime

Directions

  1. Combine herbs and spices in a small bowl.
  2. Rub fillets generously with spice mix, then place them in a re-sealable plastic bag.
  3. Add lime juice to the bag.
  4. Seal the bag and shake to combine all ingredients.
  5. Marinate 20–60 minutes. (Do not exceed a 60-minute marinade time or the acid in the juice will begin to “cook” the fish causing it to fall apart on the grill.)
  6. Grill over a hot fire until fish is opaque and flaky.
  7. Separate and remove bones from fish with a fork.