Combine all the ingredients except the fish in a blender and puree until smooth and completely combined.
Take the fish and lightly score the skin diagonally in four places with a sharp knife, making sure not to cut too deeply.
Place the fish in a non-reactive container with a lid and cover with the jerk marinade.
Cover and refrigerate for at least 2 hours and up to 12 hours.
Preheat the oven to 350 degrees and put a cast iron grill pan in the oven to heat until it’s very hot (test by sprinkling a drop of water on the pan to see if it sizzles).
Remove the fish from the marinade and pat dry. Place in the hot pan skin side down and cook for 5 to 6 minutes.
Turn the fish and cook for 5 more minutes, until the fish flakes easily with a fork.
