Jerk Snapper

Name: Jerk Snapper
Ingredients: 1 lb red snapper fillets or 1 lb any firm light-fleshed fish; 1 lemon, quartered; olive oil, to taste; soy sauce, to taste; habanero sauce or red pepper sauce, to taste; for the jerk rub; 1 tablespoon ground allspice; 1 tablespoon dried thyme; 2 teaspoons curry powder; 1 tablespoon mild paprika; 2 teaspoons sugar; 1 teaspoon salt; 1 1/2 teaspoons black pepper; 1 tablespoon cayenne pepper; 1/2 teaspoon grated nutmeg; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves

17 ingredients

10 steps

Ingredients

1 lb red snapper fillets or 1 lb any firm light-fleshed fish
1 lemon, quartered
olive oil, to taste
soy sauce, to taste
habanero sauce or red pepper sauce, to taste
for the jerk rub
1 tablespoon ground allspice
1 tablespoon dried thyme
2 teaspoons curry powder
1 tablespoon mild paprika
2 teaspoons sugar
1 teaspoon salt
1 1/2 teaspoons black pepper
1 tablespoon cayenne pepper
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Directions

1

Mix together ingredients for the jerk rub and massage it generously into the fillets.
2

Refrigerate fish for about 1 hour.
3

Preheat oven to 400°F.
4

Lightly oil a baking sheet large enough to hold the fish in a single layer.
5

Place fillets on baking sheet and drizzle the tops lightly with olive oil.
6

Bake at 400F for 6 minutes.
7

Turn fillets and drizzle once more with a little olive oil.
8

Continue baking for 4-6 minutes or until fish flakes easily with a fork (time may vary depending on how thick your fish is).
9

Just prior to serving, drizzle cooked fillets with lemon juice, a little soy sauce, and however much pepper sauce you prefer.
10

Serve hot.