Whole Jerked Red Snapper

"Although many pair Jamaica's fiery jerk seasoning with chicken and pork, I love it with fish, especially whole red snapper" says Steven Raichlen.

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  • Servings: 4


  • Four head-on 1- to 1 1/2-pound red snappers, cleaned
  • 1 Scotch bonnet chile, seeded and coarsely chopped
  • 4 large scallions, coarsely chopped
  • 3 garlic cloves
  • 1 small shallot, coarsely chopped
  • One 1/2-inch piece of peeled fresh ginger, coarsely chopped
  • 1 teaspoon chopped thyme
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon brown sugar
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons vegetable oil, plus more for the grill
  • 1 tablespoon dark rum
  • 1 tablespoon fresh lime juice
  • 1 tablespoon water
  • 2 teaspoons soy sauce

How to make this recipe

  1. Make 3 crosswise slashes down to the bone on each side of each fish. In a food processor, process the chile, scallions, garlic, shallot, ginger, thyme, salt, brown sugar, allspice, pepper and cinnamon until a coarse paste forms. Add 2 tablespoons of oil, the rum, lime juice, water and soy sauce and puree.

  2. Arrange the fish in a shallow dish. Stuff the cavities and slashes with the seasoning; refrigerate for 1 hour.

  3. Light a grill. If using fish baskets, lightly brush with oil and place the fish inside. If using a fish grate, preheat it and lightly brush with oil. Grill the fish over a medium-hot fire until cooked through, 8 minutes per side. Serve at once.

Contributed By Published June 2001

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