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

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.