VERNON'S JERK SNAPPER

Vernon's Jerk Snapper image

Provided by Molly O'Neill

Time 2h15m

Yield Four servings

Number Of Ingredients 7

3/4 cup jerk sauce
1 onion, coarsely chopped
1 fresh thyme sprig
1 scallion, trimmed
1 Scotch bonnet or jalapeno chili, stem removed
1 cup port or sherry (optional)
4 red snappers (1 to 1 1/2 pounds each), cleaned and boned, heads and tails intact

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.