Ingredients

• 1 lime, halved, plus 1 lime, sliced into 8 pieces
• 4 whole (1 1/2 to 2 pounds) Red Sea bream, cleaned, scaled, and scored
• 6 tablespoon dry jerk rub, recipe follows
• 8 sprigs fresh thyme sprigs
• 4 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• Pineapple Salsa, recipe follows

Directions

Dry Jerk Rub:

• 2 tablespoons ground allspice
• 2 tablespoons ground black pepper
• 2 tablespoons kosher salt
• 2 tablespoons brown sugar
• 1 1/2 tablespoons ground ginger
• 1 1/2 tablespoons garlic granules
• 1 tablespoon onion granules
• 1 tablespoon dry thyme
• 1 1/2 teaspoons ground nutmeg
• 1 teaspoon ground cloves

Pineapple Salsa:

• 1 ripe pineapple, peeled, cored, and diced small, (about 4 cups)
• 1 cup diced red pepper
• 1/2 cup diced onion
• 1/4 cup chopped cilantro
• 2 tablespoons chopped fresh ginger
• 2 teaspoons Cheryl's Hot Sauce, recipe follows
• 1 cup olive oil
• Kosher salt
• Freshly ground black pepper

Cheryl?s Hot Sauce:

• 10 whole scotch bonnets, rinsed and stems removed (wear rubber gloves)
• 1 to 1 1/2 cups white vinegar
• 10 whole pimento seeds