Jerk Red Snapper
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 222
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 12
- Protein
- 19
- Cholesterol
- 31
- Sodium
- 536
- Total: 45 min
- Active: 30 min
Ingredients
Jerk Sauce
3 ounces ginger, about a 4 to 5 inch piece
3/4 cup worcestershire sauce
2 tablespoons soy sauce
2 tablespoons whole allspice
1/4 cup whole black peppercorns
1/2 cup Palm sugar
1 bunch thyme
1 habanero pepper, stem removed
6 cloves garlic
1 bunch scallions (white and light-green parts only)
3 tablespoons kosher salt
Fish
1 1/2 pounds red snapper fillets
kosher salt
Freshly ground black pepper
3 tablespoons grapeseed oil
Directions
- For the jerk sauce: Peel and roughly chop the ginger. Add it to a blender, along with soy sauce, allspice, pepper, palm sugar, thyme, habanero, garlic, scallions, and salt. Blend until smooth. Taste and adjust the seasoning as needed. Pour into a bowl and set aside.
- Cook the fish: Heat a dry cast iron skillet over high heat to smoking. Place the fish on a flat surface, skin side up, and score it diagonally to ensure even cooking. Trim the fish by removing the very end of the tail and then cutting along the inseam, separating the belly meat and the center cut. Slice both pieces into 2-ounce portions. Season with salt and pepper. Add the oil to the hot pan, followed by the snapper, skin side down. Lightly press the fish so that it lays flat in the pan. After 2 minutes, turn the fish and cook another 2 minutes. Remove to a platter. Place a spoonful of jerk sauce under each piece, plus more on top, and serve.