GRILLED JERK RUBBED WHOLE FISH WITH HOT VINEGAR (ESCOVITCH) SAUCE
Steps:
- Preheat the grill to medium-high. Combine all of the spices in a medium bowl. Set aside half of the spice rub in an airtight container for another use; store at room temperature for up to 6 months.
- Rub both sides of the fish with the remaining half of the spice rub. Grill on both sides for about 4 to 5 minutes on each side, or until just cooked through. Remove from the grill and immediately pour the Escovitch sauce over the fish and serve.
- Combine all ingredients in a small saucepan. Bring to a simmer over medium heat on the grates of the grill or on a burner. Simmer for a couple minutes and then pour over the fish.
GRILLED AVOCADO WITH SALSA
Steps:
- Preheat a grill on medium heat to 425 degrees F.
- Brush the inside of the avocado halves with the olive oil. Place the avocado halves cut-side down on the grill for 1 minute and 30 seconds. Turn the avocado halves 90 degrees to get cross grill marks and cook for another 1 minute and 30 seconds.
- Remove from the grill and season with salt and pepper. Put about 1 heaping tablespoon of salsa into the center well of each avocado half. Garnish with hot sauce and serve.
AVOCADO SALSA
Provided by Food Network
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Combine the onion, garlic, jalapeno, lime juice and 1/2 teaspoon salt in a bowl. Set aside. Peel and pit the avocados and cut into 1/2-inch pieces. Gently stir the avocado and oil into the bowl until the avocado is dressed.
KEVIN NURSE'S JERK RED SNAPPER AND ISLAND SALSA
Steps:
- Preheat grill.
- Put all the spices, garlic, scallions, peppers, lime juice, salt, to taste, and a dash of soy sauce in a blender. Combine ingredients with oil to make a paste. Score the fish, and then rub the marinade into the fish. Place in a resealable plastic bag and refrigerate for 30 minutes. Remove the snapper from the bag and place on a greased grill, cooking each side for 7 minutes without flipping.
- While the fish is cooking, brush the zucchini with oil, and season with salt and pepper. Put zucchini slices and whole bell peppers on grill, cooking until the zucchini is tender and red pepper blackened. Set zucchini aside and let the red pepper steam in a covered bowl for a few minutes before removing the skins. Serve vegetables with the whole fish, garnished with Island Salsa.
- Combine the chopped the fruit and onion in a bowl. Stir in the red wine vinegar and cilantro. Then add salt and pepper, to taste. The salsa will be served on the side to cool off the spice of the fish.
GRILLED RED SNAPPER WITH STRAWBERRY AVOCADO SALSA
Sweet fresh strawberries and lucscious avocado provide a nice balance to tange jalapeno pepper, red onion, cilantro and lime. We love red snapper, but salmon, swordfish, or tuna filets works equally well here. Scoop up any extra salsa with tortilla chips. (Taken from www.wholefoodsmarkets.com)
Provided by Peggy L.
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wearing rubber gloves, remove stems, seeds, and ribs from the jalapeno, then finely chop.
- In a bowl stire together jalapeno, strawberries, onion, cilantro, lime juice, sugar, salt, and avocado.
- Preheat grill.
- Pat fish dry, then arrange, skin sides up, in one layer on platter.
- Brush both sides of fish with the oil and sprinkle with salt and lime zest.
- Grill fish, skin side down, without turnning until just cooked through, 8 to 10 minutes.
- Transfer fish, skin sides up with a metal spatula to a platter.
- Carefully remove skin.
- Serve with Strawberry avocado salsa.
- Cooking note: Salsa may be made several hours ahead and chilled, covered. If making ahead wait to add the sugar, salt and avocado until ready to serve.
Nutrition Facts : Calories 357.1, Fat 13.9, SaturatedFat 2.2, Cholesterol 79.8, Sodium 537.9, Carbohydrate 11.4, Fiber 5.1, Sugar 4.7, Protein 46.3
JERK RED SNAPPER
This is a riff on my great-aunt's jerk recipe. You can use it as a marinade if you want to, but I like to just drizzle it over my red snapper. The sauce has this sweet, spicy allspice tingle, and the best part is, if you put it in a nice, airtight container in the fridge, it'll last forever.
Provided by JJ Johnson
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the jerk sauce: Peel and roughly chop the ginger. Add it to a blender, along with soy sauce, allspice, pepper, palm sugar, thyme, habanero, garlic, scallions, and salt. Blend until smooth. Taste and adjust the seasoning as needed. Pour into a bowl and set aside.
- Cook the fish: Heat a dry cast iron skillet over high heat to smoking. Place the fish on a flat surface, skin side up, and score it diagonally to ensure even cooking. Trim the fish by removing the very end of the tail and then cutting along the inseam, separating the belly meat and the center cut. Slice both pieces into 2-ounce portions. Season with salt and pepper. Add the oil to the hot pan, followed by the snapper, skin side down. Lightly press the fish so that it lays flat in the pan. After 2 minutes, turn the fish and cook another 2 minutes. Remove to a platter. Place a spoonful of jerk sauce under each piece, plus more on top, and serve.
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