Recipe courtesy of Michelle Bernstein

Grilled Jerk-rubbed Snapper with Avocado Salsa

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  • Level: Easy
  • Total: 55 min
  • Prep: 35 min
  • Cook: 20 min
  • Yield: 4 servings
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4 (1 1/4 pound) yellowtail snappers, scaled, trimmed, and eviscerated

Jerk Marinade, recipe follows

Avocado Salsa, recipe follows

For the jerk:

1 bunch thyme, picked and chopped

1 bunch cilantro, leaves only, chopped

1 bunch Italian parsley, leaves only, chopped

2 allspice berries

2 cloves

Pinch cinnamon

1 Scotch bonnet pepper

4 cloves garlic

2 inches fresh ginger, peeled and chopped

1 bunch scallions, chopped

1/4 cup olive oil

1/4 cup red wine vinegar

1 tablespoon lime juice

Avocado Salsa:

2 to 3 Haas avocados, peeled, seeded, and chopped

4 limes, juiced

1 round, ripe tomato, chopped

1 bunch cilantro, chopped

1 jalapeno, seeded and minced

1/4 cup olive oil

Salt and pepper


  1. Coat each snapper with 1/4 cup jerk marinade
  2. Place on a hot, clean grill. Cook for 8 to 10 minutes on each side. Serve with the Avocado Salsa.

For the jerk:

  1. Puree all ingredients in a blender until smooth. Reserve.

Avocado Salsa:

  1. Combine all ingredients together and spoon over snapper when they are cooked.