Jerk Bluefish with Mango Salsa, Coconut Rice & Cabbage Slaw

At Chatham Harvesters, exceptional quality begins at sea.

Our Cape Cod bluefish are harvested by experienced fishermen like Tom Smith of the F/V Sea Wolf, who handle each fish with meticulous care from the moment it comes aboard. Every bluefish is promptly bled and iced to preserve its texture, flavor, and freshness, setting the highest standard from the start.

Once landed, the fish are delivered directly to Chatham Harvesters, where they are expertly processed, vacuum-sealed, and flash-frozen at peak freshness. This seamless chain of care—from ocean to processor—locks in the clean, rich taste of Cape Cod bluefish and reflects the skill, respect, and dedication behind every catch.

After thawing overnight in the refrigerator, we prepare our bluefish using either Chatham Harvesters bluefish fillets, cut into bite-size pieces, or our convenient taco packs. For this dish, we season the fish with jerk spices and serve it alongside mango salsa, coconut rice, and a crisp cabbage slaw.

This bold, aromatic preparation works because each element is in balance. The natural richness of bluefish stands up beautifully to spice, while bright acid from the mango salsa keeps the flavors lively. Creamy coconut rice cools the heat, and the fresh cabbage slaw adds crunch and refreshment. Together, the dish highlights why Cape Cod bluefish—handled with care and frozen at peak quality—shines in both vibrant and approachable preparations.

Jerk Bluefish with Mango Salsa, Coconut Rice & Cabbage Slaw

Serves 2

Jerk Bluefish Ingredients

• 1/2 to 1 lb Chatham Harvesters bluefish fillets cut into portions or bluefish taco packs 

• 1 tsp olive oil

• 1 tbsp lime juice

• 1 clove garlic, grated

• Optional: honey or brown sugar (½  tsp)

• Jerk Spices (see below)

  
  

Jerk Spice Ingredients

• 1 tsp ground allspice

• 1/2 tsp dried thyme

• 1/2  tsp brown sugar

• 1/3 tsp kosher salt

• 1/4 tsp ground black pepper

• 1/4 tsp smoked paprika

• 1/8-1/4  tsp cayenne pepper (to taste)

• 1/4 tsp garlic powder

• 1/4  tsp onion powder

• Optional: pinch of ground cinnamon or nutmeg

• Optional: pinch of ground ginger

  
  

Jerk Spice Instructions

• Mix the spices in a bowl.

  
  

Cooking Instructions

1. Pat the bluefish dry. Score skin lightly if thick.

2. Mix jerk seasoning ingredients 

3. Add oil, lime juice, garlic, and optional sweetener.

4. Rub the fish evenly and marinate for 15–30 minutes (no longer—bluefish is rich).

5. Cook:

   • Grill: Medium-high, skin-side down first, 3–4 min per side

   • Pan-sear: Cast iron, medium-high, same timing

   • Roast: 400°F, 10–12 min

6. Fish should flake easily but stay moist.

Coconut Rice

Ingredients

• 1/2 cup jasmine or long-grain rice

• 1/2 cup coconut milk (full-fat preferred)

• 1/2 cup water

• 1/4 tsp salt

• Optional: 1/4 tsp sugar or a strip of lime zest

Instructions

1. Rinse rice until the water runs clear.

2. Combine rice, coconut milk, water, salt, and optional sugar/zest.

3. Bring to a boil, and reduce the heat to low, cover, and simmer 15 minutes.

4. Rest 5 minutes off the heat, then fluff.

 Mango Salsa

Ingredients

• 1 ripe mango, diced small

• ¼ red onion, very finely diced

• 1 small jalapeño or Scotch bonnet, minced (optional, to taste)

• Juice of 1 lime

• 2 tbsp chopped cilantro

• Salt to taste

Instructions

1. Gently mix all ingredients.

2. Adjust lime and salt for brightness.

3. Chill briefly or serve at room temperature.

Tip: For New England audiences, keep the heat restrained and let mango shine.

Cabbage Slaw (Cooling & Bright)

Ingredients

• 1/2 cup shredded green or red cabbage

• 1/2 carrot, grated (optional)

• 1 tbsp lime juice or apple cider vinegar

• 1 tbsp olive oil

• 1/2  tsp honey or sugar

• Salt & black pepper

• Optional: scallions or cilantro

Instructions

1. Whisk lime juice, oil, honey, salt, and pepper.

2. Toss with cabbage (and carrot if using).

3. Let it sit for 10–15 minutes to soften slightly.

🍽️ To Serve

• Spoon coconut rice onto the plate

• Top with jerk bluefish

• Add a generous spoonful of mango salsa

• Finish with a mound of cabbage slaw

• Optional garnish: lime wedge, cilantro, or scallions

Shareen Davis:

Shareen Davis is the Marketing and Sales Manager and creates the recipe blog for Chatham Harvesters Cooperative. A true seafood enthusiast with deep, generational roots in Chatham’s fishing community, she blends her love of local flavors with her passion for sharing the stories behind the catch.