Vernon's Jerk Snapper

By Molly O’Neill

Updated May 8, 2017

Total Time
15 minutes, plus 2 hours' marination
Rating
3(26)
Comments
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Ingredients

Yield:Four servings

  • ¾ cup jerk sauce

  • 1 onion, coarsely chopped

  • 1 fresh thyme sprig

  • 1 scallion, trimmed

  • 1 Scotch bonnet or jalapeno chili, stem removed

  • 1 cup port or sherry (optional)

  • 4 red snappers (1 to 1 ½ pounds each), cleaned and boned, heads and tails intact

Ingredient Substitution Guide

Preparation

  1. Step 1

    In a blender, combine the jerk sauce, onion, thyme leaves, scallion, chili, port (if using) and 2 cups of water. Process until smooth. Pour the mixture into a shallow, nonreactive baking pan. Add the fish, cover and marinate in the refrigerator for 2 hours, turning once after 1 hour.

  2. Step 2

    Prepare a grill or preheat the broiler. Remove the fish from the marinade and place on a fish grid. Grill or broil until the fish flakes easily with a fork, 5 to 8 minutes per side.

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Ratings

3 out of 5
26 user ratings
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Credits

ADAPTED FROM "NEW YORK COOKBOOK," BY MOLLY O'NEILL, WORKMAN, 1992

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