| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 lime, halved, plus 1 lime, sliced into 8 pieces
- 4 whole (1 1/2 to 2 pounds) Red Sea bream, cleaned, scaled, and scored
- 6 tablespoon dry jerk rub, recipe follows
- 8 sprigs fresh thyme sprigs
- 4 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- Pineapple Salsa, recipe follows
- 2 tablespoons ground allspice
- 2 tablespoons ground black pepper
- 2 tablespoons kosher salt
- 2 tablespoons brown sugar
- 1 1/2 tablespoons ground ginger
- 1 1/2 tablespoons garlic granules
- 1 tablespoon onion granules
- 1 tablespoon dry thyme
- 1 1/2 teaspoons ground nutmeg
- 1 teaspoon ground cloves
- 1 ripe pineapple, peeled, cored, and diced small, (about 4 cups)
- 1 cup diced red pepper
- 1/2 cup diced onion
- 1/4 cup chopped cilantro
- 2 tablespoons chopped fresh ginger
- 2 teaspoons Cheryl’s Hot Sauce, recipe follows
- 1 cup olive oil
- Kosher salt
- Freshly ground black pepper
- 10 whole scotch bonnets, rinsed and stems removed (wear rubber gloves)
- 1 to 1 1/2 cups white vinegar
- 10 whole pimento seeds
Instructions
- Squeeze the juice from the halved lime on the fish. Rub each fish inside and out with 1 1/2 tablespoons of the jerk rub. Salt and pepper the fish, if needed. Put 2 slices of lime, and 2 sprigs of thyme in the stomach cavity of each fish. Brush the outside of the fish with oil, and place on a hot grill. Cook about 5 to 6 minutes on each side, until the flesh flakes easily. Serve with Pineapple Salsa.
- Combine all ingredients in a bowl.
- Mix ingredients together in a bowl, season with salt and pepper, to taste. Add more hot sauce, if you desire.
- To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator for no more than 6 months.
Reviews
This is a keeper.