Grilled Jerk Rubbed Whole Fish with Hot Vinegar (Escovitch) Sauce

  • Level: Easy
  • Total: 22 min
  • Prep: 10 min
  • Cook: 12 min
  • Yield: 4 servings
Save Recipe

Ingredients

2 tablespoons ground coriander

2 tablespoons ground ginger

2 tablespoons light brown sugar

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon kosher salt

1 tablespoon habanero powder

2 teaspoons coarsely ground black pepper

2 teaspoons dried thyme

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1 teaspoon ground cloves

1 red snapper, scaled and gutted

Escovitch Sauce, recipe follows

Escovitch Sauce:

1 Spanish onion, halved and thinly sliced

1/2 Scotch bonnet pepper, finely chopped

1 1/2 cups white wine vinegar

3 allspice berries

Directions

  1. Preheat the grill to medium-high. Combine all of the spices in a medium bowl. Set aside half of the spice rub in an airtight container for another use; store at room temperature for up to 6 months. 
  2. Rub both sides of the fish with the remaining half of the spice rub. Grill on both sides for about 4 to 5 minutes on each side, or until just cooked through. Remove from the grill and immediately pour the Escovitch sauce over the fish and serve.

Escovitch Sauce:

  1. Combine all ingredients in a small saucepan. Bring to a simmer over medium heat on the grates of the grill or on a burner. Simmer for a couple minutes and then pour over the fish.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Whole Grilled Parrot Fish

Whole Grilled Fiesta Fish

Grilled Jerk-rubbed Snapper with Avocado Salsa

Grilled Whole Fish, Greek-Style

Grilled Jerk Rubbed Chicken with Habanero-Mint Glaze

Whole Sizzling Fish

Whole Steamed Fish

Grilled Pancetta Wrapped Whole Fish with Fresh Herbs