Jerk Red Snapper Food

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JERK RED SNAPPER



Jerk Red Snapper image

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

3 ounces ginger, about a 4 to 5 inch piece
3/4 cup worcestershire sauce
2 tablespoons soy sauce
2 tablespoons whole allspice
1/4 cup whole black peppercorns
1/2 cup Palm sugar
1 bunch thyme
1 habanero pepper, stem removed
6 cloves garlic
1 bunch scallions (white and light-green parts only)
3 tablespoons kosher salt
1 1/2 pounds red snapper fillets
kosher salt
Freshly ground black pepper
3 tablespoons grapeseed oil

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.

JERK SNAPPER



Jerk Snapper image

Easy to make in your oven or you may opt to cook it on the grill if you wish. Has a nice spicy flavor. If you like blackened snapper, you will love this! If you like the fish, but want it less spicy, just cut back on the cayenne and pepper sauce.

Provided by PalatablePastime

Categories     Caribbean

Time 1h12m

Yield 2-4 serving(s)

Number Of Ingredients 16

1 lb red snapper fillets or 1 lb any firm light-fleshed fish
1 lemon, quartered
olive oil, to taste
soy sauce, to taste
habanero sauce or red pepper sauce, to taste
1 tablespoon ground allspice
1 tablespoon dried thyme
2 teaspoons curry powder
1 tablespoon mild paprika
2 teaspoons sugar
1 teaspoon salt
1 1/2 teaspoons black pepper
1 tablespoon cayenne pepper
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Steps:

  • Mix together ingredients for the jerk rub and massage it generously into the fillets.
  • Refrigerate fish for about 1 hour.
  • Preheat oven to 400°F.
  • Lightly oil a baking sheet large enough to hold the fish in a single layer.
  • Place fillets on baking sheet and drizzle the tops lightly with olive oil.
  • Bake at 400F for 6 minutes.
  • Turn fillets and drizzle once more with a little olive oil.
  • Continue baking for 4-6 minutes or until fish flakes easily with a fork (time may vary depending on how thick your fish is).
  • Just prior to serving, drizzle cooked fillets with lemon juice, a little soy sauce, and however much pepper sauce you prefer.
  • Serve hot.

Nutrition Facts : Calories 364.3, Fat 6, SaturatedFat 1.4, Cholesterol 106.5, Sodium 1301.5, Carbohydrate 19.9, Fiber 7.5, Sugar 5.1, Protein 61.9

VERNON'S JERK SNAPPER



Vernon's Jerk Snapper image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h15m

Yield Four servings

Number Of Ingredients 7

3/4 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 1/2 pounds each), cleaned and boned, heads and tails intact

Steps:

  • 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.
  • 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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