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Grilled Jerk-rubbed Snapper with Avocado Salsa
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4 (1 1/4 pound) yellowtail snappers, scaled, trimmed, and eviscerated
Jerk Marinade, recipe follows
Avocado Salsa, recipe follows
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.
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