Jerk Fish
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¾cup Jamaican jerk sauce (see note)
- 2cups water
- 1medium-size onion, peeled and coarsely chopped
- 1sprig thyme
- 1scallion, trimmed
- 1Scotch bonnet pepper, stem removed
- 1cup sherry, optional
- 4baby red snappers, ¾ to 1 pound each, cleaned, scaled, rinsed and patted dry
Preparation
- Step 1
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.
- Step 2
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.
- Some specialty markets carry jerk sauce. Vernon's can be ordered by calling (800) 660-JERK [(800) 660-5375] in New York State, or (212) 268-7020.
Private Notes
Comments
A question: Could you cook these in the oven or broiler? (I don't have access to a BBQ in winter)
Sea-bream, bass are great substitutes!
I normally make this with the fresh whole red tilapia that I can get in my local Costco. I ate them in Jamaica, because snappers are over fished, and the tilapia are easy to grow and sustainable and they sell them as snappers. Of course the snappers are ideal, but in a pinch the little red tilapias at costco work wonderful.