Jerk Seafood Packs

JERK SEAFOOD PACKS

Steps:

• Light grill.
• In a food processor, pulse the cilantro with the scallions, garlic, thyme, ginger, chile, allspice and nutmeg until coarsely pureed.
• Blend in the olive oil, tomato paste and vinegar. Season with salt and pepper.
• Transfer 6 tablespoons of the puree to a large bowl. Add the mussels, cockles/clams and tomatoes and toss to coat.
• Tear off four 20-inch-long sheets of extra-heavy-duty foil.
• Mound half of the seafood in the center of each of 2 foil sheets. Add the shrimp in a layer on the seafood. Cover with 2 remaining sheets of foil; fold up the edges all around to seal.
• Grill the hobo packs over a hot fire for about 6 minutes, or until sizzling and puffed. Using oven mitts, transfer the packs to a large rimmed platter. Open the packs carefully, pour the eseafood into shallow bowls.
• Serve with garlic bread.

SHEET-PAN JERK SALMON

Steps:

• Position an oven rack 6 inches from the broiler and set the broiler to high. Line a rimmed sheet pan with aluminum foil or lightly coat with cooking spray.
• Place salmon on a cutting board, skin-side up. Using a sharp knife, cut through the skin about 1/8-inch deep, in 3 different places, making sure not to cut all the way through to the flesh.
• In a medium bowl, whisk together olive oil, jerk seasoning, paprika and salt, if using. (The jerk seasoning has plenty of salt, so taste before adding salt.) Place salmon portions in the mixture and coat evenly, ensuring the mixture gets into the scored flesh.
• Place on the sheet pan, skin-side up, and broil until the skin is crispy and flesh is opaque, 10 to 12 minutes. The exterior will darken considerably, but don't be alarmed. The high heat will help keep the inside moist. Garnish with chopped fresh parsley. Serve with mango slaw or carrot salad.