Jerked Grilled Red Sea Bream with Pineapple Salsa
- Level: Intermediate
- Yield: 4 servings
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
1 lime, halved, plus 1 lime, sliced into 8 pieces
4 whole (1 1/2 to 2 pounds) Red Sea bream, cleaned, scaled, and scored
6 tablespoon dry jerk rub, recipe follows
8 sprigs fresh thyme sprigs
4 tablespoons olive oil
Kosher salt
Freshly ground black pepper
Pineapple Salsa, recipe follows
Dry Jerk Rub:
2 tablespoons ground allspice
2 tablespoons ground black pepper
2 tablespoons kosher salt
2 tablespoons brown sugar
1 1/2 tablespoons ground ginger
1 1/2 tablespoons garlic granules
1 tablespoon onion granules
1 tablespoon dry thyme
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cloves
Pineapple Salsa:
1 ripe pineapple, peeled, cored, and diced small, (about 4 cups)
1 cup diced red pepper
1/2 cup diced onion
1/4 cup chopped cilantro
2 tablespoons chopped fresh ginger
2 teaspoons Cheryl's Hot Sauce, recipe follows
1 cup olive oil
Kosher salt
Freshly ground black pepper
Cheryl's Hot Sauce:
10 whole scotch bonnets, rinsed and stems removed (wear rubber gloves)
1 to 1 1/2 cups white vinegar
10 whole pimento seeds
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.