Jamaican Roast Jerk Fish

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Jamaican Roast Jerk Fish is a real treat, and as prime an example of spicy Caribbean cooking as you can get.

Jamaican Roast Jerk Fish

(Photo Attributed to Author: Shyqo)

Jamaican Roast Jerk Fish Recipe-

Ingredients:

(serves 4)

Directions:
  1. Wash the fish thoroughly in water with some vinegar in it, then pat dry and set aside.
  2. In a mixing bowl, blend together the Dried Jerk Seasoning, Jamaican Original Pickapeppa Sauce, and Jerk Sauce, and stir the mixture vigorously.
  3. Mince the scallions, thyme, garlic, pimentos, and Scotch Bonnet pepper.
  4. Open the can of callaloo, and drain off the liquid.
  5. Put the minced ingredients and the callaloo into the bowl containing the Pickapeppa Sauce, grind in salt and pepper to taste, and stir the entire mixture together well.
  6. Place each snapper in the middle of a sheet of tin or aluminum foil.
  7. Stuff each snapper with the seasoning mixture, sprinkle some Dried Jerk Seasoning on the outside of the fish, then fold up and wrap tightly with the foil.
  8. If you are doing your jerk in true Jamaican fashion, use a grille with pimento wood sticks for smoking flavor and, taking care to keep the temperature at or below medium, slow smoke and grille for about an hour, 30 minutes on each side. If you do not have the equipment or materials to do your jerk the traditional way, it will still taste great, don’t worry. You can use a charcoal or propane grille on high temperatures, without the smoking, and roast the fish about 15 minutes on each side, or, you can use the oven, set to 350 degrees Fahrenheit, and roast them for about 40 minutes.
  9. To serve, remove the jerk-infused callaloo from each fish, and set in on the serving plate beside the fish. Good accompaniments to Jamaican Roast Jerk Fish jerk are yellow rice, green salad, boiled potatoes, grilled vegetables, or any combination of them.

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