GRILLED JERK RUBBED WHOLE FISH WITH HOT VINEGAR (ESCOVITCH) SAUCE

Grilled Jerk Rubbed Whole Fish with Hot Vinegar (Escovitch) Sauce image

Provided by Bobby Flay

Time 22m

Yield 4 servings

Number Of Ingredients 18

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2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon habanero powder
2 teaspoons coarsely ground black pepper
2 teaspoons dried thyme
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 red snapper, scaled and gutted
Escovitch Sauce, recipe follows
1 Spanish onion, halved and thinly sliced
1/2 Scotch bonnet pepper, finely chopped
1 1/2 cups white wine vinegar
3 allspice berries

Steps:

Preheat the grill to medium-high. Combine all of the spices in a medium bowl. Set aside half of the spice rub in an airtight container for another use; store at room temperature for up to 6 months.
Rub both sides of the fish with the remaining half of the spice rub. Grill on both sides for about 4 to 5 minutes on each side, or until just cooked through. Remove from the grill and immediately pour the Escovitch sauce over the fish and serve.
Combine all ingredients in a small saucepan. Bring to a simmer over medium heat on the grates of the grill or on a burner. Simmer for a couple minutes and then pour over the fish.