Recipe courtesy of Cheryl Smith

Jerked Grilled Red Sea Bream with Pineapple Salsa

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

Dry Jerk Rub:

Pineapple Salsa:

Cheryl's Hot Sauce:

Directions

  1. 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:

Yield: About 3/4 cup
  1. Combine all ingredients in a bowl.

Pineapple Salsa:

Yield: About 6 cups
  1. Mix ingredients together in a bowl, season with salt and pepper, to taste. Add more hot sauce, if you desire.

Cheryl's Hot Sauce:

Yield: 2 cups
  1. 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.

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