Vernon's Jerk Snapper

Name: Vernon's Jerk Snapper
Total time: 2 h 15 min
Yield: Four servings
Cuisine: caribbean
Ingredients: 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

By Molly O'Neill

Total Time: 15 minutes, plus 2 hours' marination
Rating: 3(26)
Comments: Read comments

Featured in: A TASTE OF INDEPENDENCE

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Ingredients

Yield:Four servings

¾cup jerk sauce
1onion, coarsely chopped
1fresh thyme sprig
1scallion, trimmed
1Scotch bonnet or jalapeno chili, stem removed
1cup port or sherry (optional)
4red snappers (1 to 1½ pounds each), cleaned and boned, heads and tails intact

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
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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