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JERK SNAPPER |
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4 small fresh red snapper (1½ lbs each), cleaned and scaled with fins
removed.
Squeeze the orange juice, lemon juice and lime juice into a bowl. Place all
ingredients, except oil and rum, into a blender. Start the blender and slowly
add the fruit juices until the mixture starts to take on a paste like
consistency. Add the oil in a thin stream. Add the rum and continue to blend
until the mixture is thick enough to coat the back of a spoon, but easily poured.
Place the jerk seasoning in a bowl and let it rest in the fridge for at least
an hour. The longer it rests, the more intense the flavours will be.
Rinse the red snapper under cold water and pat dry both inside and out. Make 3
or 4 deep diagonal slashes in the side of each fish and place in a nonreactive
(ceramic glass) baking dish. Pour the rested marinade over the fish and place
in the fridge to marinate for ½ hour.
Preheat the grill to high - 500ºF (5 steamboats).
Oil the grill generously to avoid sticking. Place the fish directly on the
grill and cook for 8 minutes per side. Serve with lime wedges.
Yield: 4 servings
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