Grilled Jerk-rubbed Snapper with Avocado Salsa

Total Time:
55 min
Prep:
35 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 (1 1/4 pound) yellowtail snappers, scaled, trimmed, and eviscerated
  • Jerk Marinade, recipe follows
  • Avocado Salsa, recipe follows
  • 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
  • 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
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:
  • Puree all ingredients in a blender until smooth. Reserve.

Avocado Salsa:
  • Combine all ingredients together and spoon over snapper when they are cooked.


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    This recipe is featured in:

    Seafood