Sandals Negril’s Secret Fish In Foil Recipe

Believe me, there couldn’t possibly be a better person to write a fish in foil review, and yes, I’m saying that with a straight face. During a 2024 stay at Sandals Saint Vincent, I somehow managed to fall even more in love with this dish than before… if that’s even possible. And really, how could I not? Fish in foil is one of those deeply Caribbean dishes that shows you exactly why you love the islands, and why going home feels like the wrong move.

Okay… now that I’ve made my case, let’s talk about why fish in foil is a must in the Caribbean, where Sandals Negril comes into the mix, and why you should give it a go at home too. Here’s the thing: it’s quick, it’s tasty, and when done right, it’s pure flavor magic. And if the chef really nails it, one bite will have you daydreaming about your next Caribbean all-inclusive vacation.

Lucky for all of us, fish in foil isn’t something you can only enjoy during a camping trip, or while snacking it up Jerk Shack style at Sandals Resorts in the Caribbean. Without needing a whole lot of skill or cooking ambition, just about anyone can make their own Fish in Foil, zesty bells and whistles included. Best part? Cleanup is almost as easy as the eating.

So if you’re stuck at home and craving some proper fish in foil, gather the ingredients below from Delroy Hayes, Executive Chef of Sandals Negril to begin!

Picture: Savor the best flavors of the Caribbean poolside at the all-inclusive Sandals Negril with all your vacation essentials included.

What you need for 6 servings

Ingredients

½ cup julienned pumpkin
½ tablespoon whole allspice berries, coarsely cracked
1 medium carrot, julienned
1 small onion, julienned
1 small bell pepper, julienned
2 sprigs scallion, chopped
6 okra pods, sliced
¼ Scotch Bonnet pepper, finely chopped (optional)
2 garlic cloves, crushed
1 tablespoon chopped fresh thyme
2 cups coconut milk
Salt & Pepper to taste
6 (5-6 ounce) boneless snapper fillets
6 medium cubes unsalted butter
Aluminum foil

How to make it

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine all ingredients except fish fillets and butter, and mix well. Season to taste with salt and pepper. Set aside.
3. Fold foil into six double-layered 8” square sheets.
4. Season fish fillets with salt & pepper and place one fillet in the center of each sheet of foil.
5. Top each fillet with the vegetable and coconut milk mixture, and place one cube of butter atop each portion of fish and vegetables.
6. Bring two sides of the foil together and fold down to seal the fish into a tight packet. Fold the two remaining ends over the top of the packet so that the coconut milk stays inside.
7. Bake for 15-20 minutes without turning. Remove from the oven and place on a plate, open the foil packet and serve in the foil.

Chef’s Note: This can also be cooked on a grill. Simply lay the foil packets on the grill over medium heat and cook for the same amount of time. This recipe is great on its own, but it is excellent when served with festivals, bammies or steamed rice.

The history of cooking in foil

Cooking fish in foil isn’t exactly new. The French call it en papillote, which means “in paper,” and the Italians say al cartoccio. Both are just fancy ways to describe wrapping up your fish and letting the steam work its magic. It’s quick, it’s easy, and it locks in every bit of flavor. About 15 to 20 minutes in the oven and you’ve got tender, juicy fish ready to steal the show.

Simple as it sounds, this method delivers every time. It’s one of those low-effort, high-reward techniques that gives you a perfectly cooked piece of fish with hardly any fuss. If you swap out the recommended fish (snapper, mahi mahi, etc.), just keep an eye on it to ensure it’s cooked to perfection.

Dig in and enjoy Fish in Foil in the Caribbean!

There’s something special about unwrapping a dish like this. It feels personal, like the island cooked it just for you. Once it hits your plate, still warm and full of flavor, you won’t want to wait. It’s simple, satisfying, and the kind of meal that just feels good.

The best fish in foil is cooked with fresh vegetables and served alongside some of our chef’s recommendations above. If you want to skip the cooking and get to the food, perhaps it’s time to start planning your next trip to Sandals all-inclusive resort in Negril, so you can enjoy this dish cooked by the original master chef!

FAQs: Jamaican Food, Drinks & Travel

What are some must-try Jamaican dishes besides fish in foil?

Jamaica’s menu is flavor-packed, to say the least! Some of the Jamaica food and drinks you can try during your vacation include jerk chicken, ackee and saltfish (the national dish), patties filled with spice, or sweet treats like gizzada and rum cake. Each bite gets you that much closer to the heart of the island.

Why is Caribbean cuisine so famous worldwide?

Caribbean food is loved by people the world over because of just how tasty and diverse it can be. Consider it a celebration of cultures—African, European, Indian, and Indigenous influences all blended with island ingredients. Fresh herbs, tropical fruits, fiery peppers, and coastal seafood make every dish bold, colorful, and unforgettable.

Where should I stay during a Caribbean vacation?

Anywhere near the beach! For the easiest mix of comfort and adventure, all-inclusive resorts like Sandals and Beaches can be ideal. With everything from dining and drinks to watersports included, you can spend more time exploring and less time planning.

What drinks pair well with Jamaican food?

Island classics like rum punch, Ting with a splash of overproof rum, or a chilled Red Stripe beer all pair beautifully with spicy, savory Jamaican dishes. For non-alcoholic options, try sorrel, coconut water, or fresh-squeezed juices.

Can I make Caribbean dishes at home if I don’t have all the ingredients?

Yes! Many recipes can be adapted with local ingredients. Swap Scotch Bonnet peppers for habaneros, or use thyme, garlic, and lime to capture the island spirit. Rootsy Caribbean markets, if available nearby, make it even easier.

Is fish in foil only cooked with snapper?

Not at all! While snapper is traditional, you can also use mahi-mahi, grouper, or even salmon. The key is a firm, fresh fish that holds up to steaming inside the foil.

What sides go best with fish in foil?

Island favorites like rice and peas, fried plantains, steamed callaloo, or bammies (cassava flatbread) go well with fish in foil. Many chefs also recommend festivals, a slightly sweet fried dough that balances out the spice.

When is the best time to visit the Caribbean?

The peak season months of December and April are best. During this sunny stretch you'll find warm days, cool breezes, and plenty of island events. Summer and fall bring smaller crowds and their own easygoing rhythm.

Picture: At the all-inclusive Sandals Negril in Jamaica, you'll have plenty of options to enjoy tasty island favorites with scenic views, like the Bayside Restaurant!