Jerk Fish

Ingredients

• ¾ cup Jamaican jerk sauce (see note)
• 2 cups water
• 1 medium-size onion, peeled and coarsely chopped
• 1 sprig thyme
• 1 scallion, trimmed
• 1 Scotch bonnet pepper, stem removed
• 1 cup sherry, optional
• 4 baby red snappers, 3/4 to 1 pound each, cleaned, scaled, rinsed and patted dry

4 servings

Preparation

1. In a blender or food processor combine jerk sauce, water, onion, thyme, scallion, pepper and sherry, if desired, and puree until smooth. Pour the mixture into a glass or ceramic baking dish. Place fish in the marinade and coat well. Refrigerate for 2 hours.
2. Prepare grill. Remove fish from marinade and pat dry. Grill 5 to 8 minutes on each side, until fish flakes easily with a fork. Serve with rice and additional jerk sauce, to taste.

• Some specialty markets carry jerk sauce. Vernon’s can be ordered by calling (800) 660-JERK [(800) 660-5375] in New York State, or (212) 268-7020.

1 hour