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

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


  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.
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