Grilled Ponzu Jerk Yellow Tail Snapper with Ginger Slaw and Shoestring Potatoes

Deselect All

2 goat peppers, stemmed and minced

1 tablespoon Bahamian thyme, chopped

1 tablespoon allspice

3 bay leaves

1 tablespoon cinnamon

1 1/2 cups ginger beer

1 1/2 cups ponzu juice (may substitute mixed fresh lemon and lime juice)

4 shallots, peeled and chopped

1 tablespoon minced ginger

2 oranges, zested and juiced

2 tablespoons soy sauce

2 (2 1/2 pound) whole yellow tail snapper

Salt and pepper

Nonstick cooking spray

Shoestring Potatoes with Thyme Salt, recipe follows

Ginger Slaw, recipe follows

Shoestring Potatoes with Thyme Salt:

4 large baking potatoes, like russets, peeled, and cut into shoestrings (1/4 by 3 to 4 inches)

1 large bowl ice water

Canola oil, for deep frying

Thyme salt (4 tablespoons salt, 1 tablespoon sugar, 1 tablespoon Bahamian thyme)

Ginger slaw:

3/4 cup grape seed oil

1/4 cup rice vinegar

1/2-cup scallions, green parts only, cut 1/8-inch thick

2 tablespoons Creole mustard may substitute Pommery

1 tablespoon ginger, chopped

3 cups cabbage cut into 1/8-inch ribbons

1 cup shredded carrots

Salt and pepper