Jerk Fish

Name: Jerk Fish
Ingredients: 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

8 ingredients

8 steps

Ingredients

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

Directions

1

In a blender or food processor combine jerk sauce, water, onion, thyme, scallion, pepper and sherry, if desired, and puree until smooth.
2

Pour the mixture into a glass or ceramic baking dish.
3

Place fish in the marinade and coat well.
4

Refrigerate for 2 hours.
5

Prepare grill.
6

Remove fish from marinade and pat dry.
7

Grill 5 to 8 minutes on each side, until fish flakes easily with a fork.
8

Serve with rice and additional jerk sauce, to taste.