JERK SNAPPER
JERK SNAPPER
Juice of 2 oranges
Juice of 2 lemons
Juice of 1 lime
2 chiles, stemmed and seeded (if you like extra heat, leave the seeds in)
4 large scallions, both white and green parts, trimmed and coarsely chopped
4 cloves of garlic, chopped
2 small shallots, coarsely chopped
1 piece of ginger (½ inch) peeled and coarsely chopped
4 tablespoons chopped fresh cilantro (60ml)
2 teaspoons f chopped fresh/dried thyme (10ml)
1½ teaspoons of kosher salt, or more to taste (7.5ml)
2 teaspoons of brown sugar, or more to taste (10ml)
½ teaspoon of ground allspice (2.5ml)
½ teaspoon of freshly ground black pepper, or more to taste (2.5ml)
½ teaspoon of ground cinnamon (2.5ml)
1 teaspoon of soy sauce (5ml)
1 tablespoon of Worcestershire sauce (15ml)
2 tablespoons of vegetable oil (30ml)
3 tablespoons of dark rum (45ml)
4 small fresh red snapper (1½ lbs each), cleaned and scaled with fins removed.
Squeeze the orange juice, lemon juice and lime juice into a bowl. Place all ingredients, except oil and rum, into a blender. Start the blender and slowly add the fruit juices until the mixture starts to take on a paste like consistency. Add the oil in a thin stream. Add the rum and continue to blend until the mixture is thick enough to coat the back of a spoon, but easily poured.
Place the jerk seasoning in a bowl and let it rest in the fridge for at least an hour. The longer it rests, the more intense the flavours will be.
Rinse the red snapper under cold water and pat dry both inside and out. Make 3 or 4 deep diagonal slashes in the side of each fish and place in a nonreactive (ceramic glass) baking dish. Pour the rested marinade over the fish and place in the fridge to marinate for ½ hour.
Preheat the grill to high - 500ºF (5 steamboats).
Oil the grill generously to avoid sticking. Place the fish directly on the grill and cook for 8 minutes per side. Serve with lime wedges.
Yield: 4 servings
Juice of 2 oranges
Juice of 2 lemons
Juice of 1 lime
2 chiles, stemmed and seeded (if you like extra heat, leave the seeds in)
4 large scallions, both white and green parts, trimmed and coarsely chopped
4 cloves of garlic, chopped
2 small shallots, coarsely chopped
1 piece of ginger (½ inch) peeled and coarsely chopped
4 tablespoons chopped fresh cilantro (60ml)
2 teaspoons f chopped fresh/dried thyme (10ml)
1½ teaspoons of kosher salt, or more to taste (7.5ml)
2 teaspoons of brown sugar, or more to taste (10ml)
½ teaspoon of ground allspice (2.5ml)
½ teaspoon of freshly ground black pepper, or more to taste (2.5ml)
½ teaspoon of ground cinnamon (2.5ml)
1 teaspoon of soy sauce (5ml)
1 tablespoon of Worcestershire sauce (15ml)
2 tablespoons of vegetable oil (30ml)
3 tablespoons of dark rum (45ml)
4 small fresh red snapper (1½ lbs each), cleaned and scaled with fins removed.
Squeeze the orange juice, lemon juice and lime juice into a bowl. Place all ingredients, except oil and rum, into a blender. Start the blender and slowly add the fruit juices until the mixture starts to take on a paste like consistency. Add the oil in a thin stream. Add the rum and continue to blend until the mixture is thick enough to coat the back of a spoon, but easily poured.
Place the jerk seasoning in a bowl and let it rest in the fridge for at least an hour. The longer it rests, the more intense the flavours will be.
Rinse the red snapper under cold water and pat dry both inside and out. Make 3 or 4 deep diagonal slashes in the side of each fish and place in a nonreactive (ceramic glass) baking dish. Pour the rested marinade over the fish and place in the fridge to marinate for ½ hour.
Preheat the grill to high - 500ºF (5 steamboats).
Oil the grill generously to avoid sticking. Place the fish directly on the grill and cook for 8 minutes per side. Serve with lime wedges.
Yield: 4 servings
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