JERK FISH

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Jerk Fish image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

3/4 cup Jamaican jerk sauce (see note)
2 cups water
1 medium-size onion, peeled and coarsely chopped
1 sprig thyme
1 scallion, trimmed
1 Scotch bonnet pepper, stem removed
1 cup sherry, optional
4 baby red snappers, 3/4 to 1 pound each, cleaned, scaled, rinsed and patted dry

Steps:

  • In a blender or food processor combine jerk sauce, water, onion, thyme, scallion, pepper and sherry, if desired, and puree until smooth. Pour the mixture into a glass or ceramic baking dish. Place fish in the marinade and coat well. Refrigerate for 2 hours.
  • Prepare grill. Remove fish from marinade and pat dry. Grill 5 to 8 minutes on each side, until fish flakes easily with a fork. Serve with rice and additional jerk sauce, to taste.

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