Recipe courtesy of Cheryl Smith
Show: Melting Pot
Save Recipe Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Dry Jerk Rub:
Pineapple Salsa:
Cheryl's Hot Sauce:

Directions

Squeeze the juice from the halved lime on the fish. Rub each fish inside and out with 1 1/2 tablespoons of the jerk rub. Salt and pepper the fish, if needed. Put 2 slices of lime, and 2 sprigs of thyme in the stomach cavity of each fish. Brush the outside of the fish with oil, and place on a hot grill. Cook about 5 to 6 minutes on each side, until the flesh flakes easily. Serve with Pineapple Salsa.

Dry Jerk Rub:

Combine all ingredients in a bowl.

Pineapple Salsa:

Mix ingredients together in a bowl, season with salt and pepper, to taste. Add more hot sauce, if you desire.

Cheryl's Hot Sauce:

To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator for no more than 6 months.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Chile de Arbol Salsa (Red Salsa)

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Spiced Red Wine-Poached Pears

Recipe courtesy of Ellie Krieger

Oven Roasted Shrimp with Toasted Garlic and Red Chile Oil

Recipe courtesy of Bobby Flay

Miso-Ginger Marinated Grilled Salmon

Recipe courtesy of Bobby Flay

Grilled Oysters with Fra Diavolo Sauce

Recipe courtesy of Bobby Flay

Sea Bream Ceviche

Recipe courtesy of Braden Perkins

Sea Bream in Sea Salt with Salsa Verde

Recipe courtesy of Gianni Scappin

Browse Reviews By Keyword