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.

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