In a medium bowl, combine garlic powder, onion powder, cooking salt, dried thyme, brown sugar, cayenne pepper, smoked paprika, allspice powder, cinnamon, and nutmeg. Mix well to create a vibrant jerk seasoning. Spread this spice blend evenly on a tray, allowing it to become aromatic while you prepare the fish.

Pat the fish fillets dry with paper towels, ensuring they’re moisture-free. Generously coat both sides of each fillet with the prepared jerk seasoning, pressing the spices into the flesh to adhere well. Shake off any excess seasoning to avoid overpowering the natural flavors of the fish.

Heat 2 tablespoons of extra virgin olive oil in a non-stick skillet over high heat until it shimmers and feels hot—approximately 2 minutes. Carefully place the fish fillets into the skillet, cooking only two at a time to prevent overcrowding. Let them sizzle for 2 minutes, until the crust turns a beautiful, deep bronze.

Using a spatula, gently flip each fish fillet over, being careful not to break the crust. Cook for an additional 1 minute until the fish is fully cooked through, with an internal temperature reaching 55°C (130°F). The fillets should appear opaque and flaky when ready to serve.

Once cooked, transfer the fish to a wire rack set over a plate or paper towels. Allow them to rest for 2 minutes—this vital step helps maintain the crispy texture of the jerk fish, as resting prevents moisture buildup that could soften the crust.

After resting, plate the jerk fish and serve immediately with delicious sides like Jamaican Slaw and Coconut Rice.