Recipe courtesy of Cheryl Smith
Show: Melting Pot
Save Recipe Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Dry Jerk Rub:
Pineapple Salsa:
Cheryl's Hot Sauce:

Directions

Squeeze the juice from the halved lime on the fish. Rub each fish inside and out with 1 1/2 tablespoons of the jerk rub. Salt and pepper the fish, if needed. Put 2 slices of lime, and 2 sprigs of thyme in the stomach cavity of each fish. Brush the outside of the fish with oil, and place on a hot grill. Cook about 5 to 6 minutes on each side, until the flesh flakes easily. Serve with Pineapple Salsa.

Dry Jerk Rub:

Combine all ingredients in a bowl.

Pineapple Salsa:

Mix ingredients together in a bowl, season with salt and pepper, to taste. Add more hot sauce, if you desire.

Cheryl's Hot Sauce:

To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator for no more than 6 months.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Jerk Chicken

Recipe courtesy of Cheryl Smith

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Red Beans and Rice

Recipe courtesy of Robert Irvine

Red Wine Sangria

Recipe courtesy of Bobby Flay

Roasted Red Peppers

Recipe courtesy of Ina Garten

Sauteed Red Cabbage

Recipe courtesy of Rachael Ray

Mum's Everyday Red Lentils

Recipe courtesy of Aarti Sequeira

Red Cabbage Slaw

Recipe courtesy of Sunny Anderson

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories