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Caribbean Jerk Fish, quinoa, tomato sauce, and fried plantains topped with chilies

Caribbean Jerk Fish Bowl

5 from 2 votes
Created by Mariam E.
Caribbean jerk seasoned fish top a flavorful tomato sauce and are served with fresh quinoa and fried plantains in this filling recipe.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Dish, Main Dishes
Cuisine Caribbean
Servings 4



  • ½c. Quinoa rinsed
  • 2 c. Water
  • ¾ tsp. Salt
  • 2 tsp. Olive Oil

Tomato Sauce

  • 1 Small Onion sliced
  • 2 Large Tomatoes sliced
  • ¾ tsp. Salt
  • 2 tsp Olive Oil
  • 1 Tbsp. Tomato Paste

Caribbean Jerk Fish

  • 4- 8 oz Mahi Mahi Fillets
  • 2 Tbsp. Caribbean Jerk Spice
  • 1 Tbsp. Olive Oil
  • ½ tsp. Cumin
  • ½ Lemon juiced


  • 2 Large Plantains peeled, slice, fried
  • Fresh Chili Pepper


  • To prepare the quinoa, bring 2 cups of water to boil in a medium sized sauce pan. Add in salt and oil and bring to a boil. Once boiling add the rinsed quinoa and cook until the water goes down a little. Next, cover the and reduce to a low simmer for 15 minutes. Remove from heat, stir then cover until you are ready to serve.
  • To prepare the plantain peel and slice the plantains length wise in a bias cut. Fry the slices in a pan and then move to a paper towel to drain.
  • To prepare the sauce, slice the onion and the tomatoes. In a non-stick skillet heat the oil over medium heat and caramelize the onions. Then add the tomatoes, tomato past, and salt. Let them cook on low heat until the sauce thickens up. This should take about 5-7 minutes.
  • For the fish, pat them dry with a paper towel and marinate them with the Caribbean jerk seasoning, cumin, olive oil, and lemon juice. Heat a large 12 inch non-stick skillet over medium heat. Place the fish fillets in the skillet and pan sear for 5-7 minutes on each side until fully cooked.
  • Assemble the bowls and garnish with fresh chili peppers as desired.


In place of Mahi Mahi you could also use cod, red snapper, sea bass, tilapia, or other white fish. 


Calories: 278kcal | Carbohydrates: 2g | Protein: 42g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 166mg | Sodium: 953mg | Potassium: 1011mg | Fiber: 1g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 3mg
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