Kevin Nurse's Jerk Red Snapper and Island Salsa

Total Time:
1 hr 10 min
Prep:
15 min
Inactive:
30 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 ounces ground allspice
  • 2 tablespoons dried thyme
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground clove
  • 2 ounces freshly ground coriander
  • 2 ounces freshly ground grains of paradise
  • 1/2 teaspoon ground nutmeg
  • 8 cloves garlic
  • 6 scallions
  • 4 habanero peppers
  • 4 ounces lime juice
  • Sea salt
  • Dash soy sauce
  • Canola oil, as needed
  • 1 red snapper, about 2 to 3 pounds
  • 4 zucchini (2 green and 2 yellow), sliced lengthwise
  • 2 red bell peppers
  • Island Salsa, recipe below
  • Island Salsa:
  • 4 ounces mango, chopped
  • 4 ounces pineapple, chopped
  • 1 star fruit, chopped
  • 2 ounces red onion, chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon freshly chopped cilantro leaves
  • Kosher salt and freshly ground black pepper
Directions

Preheat grill.

Put all the spices, garlic, scallions, peppers, lime juice, salt, to taste, and a dash of soy sauce in a blender. Combine ingredients with oil to make a paste. Score the fish, and then rub the marinade into the fish. Place in a resealable plastic bag and refrigerate for 30 minutes. Remove the snapper from the bag and place on a greased grill, cooking each side for 7 minutes without flipping.

While the fish is cooking, brush the zucchini with oil, and season with salt and pepper. Put zucchini slices and whole bell peppers on grill, cooking until the zucchini is tender and red pepper blackened. Set zucchini aside and let the red pepper steam in a covered bowl for a few minutes before removing the skins. Serve vegetables with the whole fish, garnished with Island Salsa.

Island Salsa:

Combine the chopped the fruit and onion in a bowl. Stir in the red wine vinegar and cilantro. Then add salt and pepper, to taste. The salsa will be served on the side to cool off the spice of the fish.


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