Caribbean Jerk Grouper

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I'm glad that I read the reviews before making this! Follow this advice for a tasty meal:

Fish, as a rule, should NOT be marinated for OVER 30 MINUTES, as the acidity begins to 'cook' the fish and it will become mealy and overpowered by the marinade.

To make this meal absolutely delicious, make the recipe as it is listed and reduce the soaking time according to the thickness of the fish. If you are making talapia, for example soak less (15 min, tops, if you are making a thicker cut, soak longer (30 min.

If you would like to prep ahead, just remove the fish from the 'bath' and set on a plate in the fridge until ready to cook (but not more than a few hours for best results.

Great marinade, I really enjoyed the flavor of this fish, but am glad that I read the reviews. I agree with jskluzac_13149316 about using a cheaper cut of fish (there are lots of really great grouper-like options, but for those who get grouper at a deal, go for it!

-Rob

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Well this is my first time rating a recipe and to be honest I didn't read the other reviews until I had already made it. I did cut the recipe in half but I/w thought it was GREAT!!!! It was not to salty, spicy! It turned out really good.
I will make this again but the grouper is far from a cheap fish so may try it on a cheaper fish. I also think it would be great on chicken too!

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This recipe was horrible. It was so salty that nobody in my family could eat it. All we could taste was the soy sauce and couldn't taste ANY jerk seasoning. We had to throw out the grouper and scramble for something else to eat for dinner. What a waste of good grouper filets! I DO NOT recommend this recipe.

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I tried this recipe after eating jerk grouper at several restaurants along the Florida gulf coast. This ain't it. I agree that this recipe has to be altered according to the suggestions to improve it. The soy is simply overpowering.

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I made the recipe exactly as written except I cut it in a quarter for one large fillet. The marinade seemed to be too much for only 2 lbs of fish. I also used low sodium soy sauce as some others did.

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But not terribly spicy. One of the 'Next Food Network Stars' contestants was criticized for a jerk recipe that was (I would guess kind of like this in flavor.

Whatever, with the grouper, the flavor is wonderful (I always use low sodium soy sauce.

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My husband wouldn't stop raving about this dish! He even bragged about it while we were at a restaurant eating, He said "this one's a keeper"!

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The first time I tried this recipe I followed it to a tee, including adding 2 cups of soy sauce. The flavor was good, but too salty. My husband is not a salt user and found it to be too overpowering. I tried this dish again, but this time using low sodium soy sauce and only 1 cup. What a differnce! My husband couldn't say enough about how good it was. I am glad I gave this recipe another chance and will definetly make this one again.

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This receipe was tasty, easy to follow and was a crowd pleaser. The only addition I would make is to season the fish with some dried cilantro and red pepper flakes to give it some extra heat!

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I cooked grouper exactly as the receipes say except soysauce and olive oil amount. Reason why is that soy sauce is salty and jerk seasoning has sea salt int it that means too much salt,so, I just pour 1 cup soy sauce and half amount of olive oil printed in this receipes. I marinaded 4 hours and basting grouper as it cooks on deep skillet. Grouper was not all that fishy flavor to it and even my husband who does not like fish could eat it.