Grilled Jerk Rubbed Whole Fish with Hot Vinegar (Escovitch) Sauce

Total Time:
22 min
Prep:
10 min
Cook:
12 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 2 tablespoons ground coriander
  • 2 tablespoons ground ginger
  • 2 tablespoons light brown sugar
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon kosher salt
  • 1 tablespoon habanero powder
  • 2 teaspoons coarsely ground black pepper
  • 2 teaspoons dried thyme
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • 1 red snapper, scaled and gutted
  • Escovitch Sauce, recipe follows
Directions

Preheat the grill to medium-high. Combine all of the spices in a medium bowl. Set aside half of the spice rub in an airtight container for another use; store at room temperature for up to 6 months.

Rub both sides of the fish with the remaining half of the spice rub. Grill on both sides for about 4 to 5 minutes on each side, or until just cooked through. Remove from the grill and immediately pour the Escovitch sauce over the fish and serve.

Escovitch Sauce:

1 Spanish onion, halved and thinly sliced

1/2 Scotch bonnet pepper, finely chopped

1 1/2 cups white wine vinegar

3 allspice berries

Combine all ingredients in a small saucepan. Bring to a simmer over medium heat on the grates of the grill or on a burner. Simmer for a couple minutes and then pour over the fish.

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