VERNON'S JERK SNAPPER
Provided by Molly O'Neill
Categories dinner, main course
Time 2h15m
Yield Four servings
Number Of Ingredients 7
Steps:
- In a blender, combine the jerk sauce, onion, thyme leaves, scallion, chili, port (if using) and 2 cups of water. Process until smooth. Pour the mixture into a shallow, nonreactive baking pan. Add the fish, cover and marinate in the refrigerator for 2 hours, turning once after 1 hour.
- Prepare a grill or preheat the broiler. Remove the fish from the marinade and place on a fish grid. Grill or broil until the fish flakes easily with a fork, 5 to 8 minutes per side.
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