Grilled Jerk-rubbed Snapper with Avocado Salsa

Ingredients

• 4 (1 1/4 pound) yellowtail snappers, scaled, trimmed, and eviscerated
• Jerk Marinade, recipe follows
• Avocado Salsa, recipe follows

Directions

Coat each snapper with 1/4 cup jerk marinade

Place on a hot, clean grill. Cook for 8 to 10 minutes on each side. Serve with the Avocado Salsa.

For the jerk:

• 1 bunch thyme, picked and chopped
• 1 bunch cilantro, leaves only, chopped
• 1 bunch Italian parsley, leaves only, chopped
• 2 allspice berries
• 2 cloves
• Pinch cinnamon
• 1 Scotch bonnet pepper
• 4 cloves garlic
• 2 inches fresh ginger, peeled and chopped
• 1 bunch scallions, chopped
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon lime juice

Puree all ingredients in a blender until smooth. Reserve.

Avocado Salsa:

• 2 to 3 Haas avocados, peeled, seeded, and chopped
• 4 limes, juiced
• 1 round, ripe tomato, chopped
• 1 bunch cilantro, chopped
• 1 jalapeno, seeded and minced
• 1/4 cup olive oil
• Salt and pepper

Combine all ingredients together and spoon over snapper when they are cooked.