Recipe courtesy of Michelle Bernstein
Grilled Jerk-rubbed Snapper with Avocado Salsa
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1079
- Total Fat
- 54
- Saturated Fat
- 8
- Carbohydrates
- 29
- Dietary Fiber
- 14
- Sugar
- 4
- Protein
- 122
- Cholesterol
- 210
- Sodium
- 2145
- Total: 55 min
- Prep: 35 min
- Cook: 20 min
Ingredients
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
Directions
- Coat each snapper with 1/4 cup jerk marinade
- Place on a hot, clean grill. Cook for 8 to 10 minutes on each side. Serve with the Avocado Salsa.
For the jerk:
- Puree all ingredients in a blender until smooth. Reserve.
Avocado Salsa:
- Combine all ingredients together and spoon over snapper when they are cooked.