Grilled Jerk-rubbed Snapper with Avocado Salsa |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
4 (1 1/4 pound) yellowtail snappers, scaled, trimmed, and eviscerated |
jerk marinade, recipe follows |
avocado salsa, recipe follows |
1 bunch thyme, picked and chopped |
1 bunch cilantro, leaves only, chopped |
1 bunch italian parsley, leaves only, chopped |
2 allspice berries |
2 cloves |
pinch cinnamon |
1 scotch bonnet pepper |
4 cloves garlic |
2 inches fresh ginger, peeled and chopped |
1 bunch scallions, chopped |
1/4 cup olive oil |
1/4 cup red wine vinegar |
1 tablespoon lime juice |
2 to 3 haas avocados, peeled, seeded, and chopped |
4 limes, juiced |
1 round, ripe tomato, chopped |
1 bunch cilantro, chopped |
1 jalapeno, seeded and minced |
1/4 cup olive oil |
salt and pepper |
Directions:
1. Coat each snapper with 1/4 cup jerk marinade
2. Place on a hot, clean grill. Cook for 8 to 10 minutes on each side. Serve with the Avocado Salsa.
3. For the jerk:
4. Puree all ingredients in a blender until smooth. Reserve.
5. Avocado Salsa:
6. Combine all ingredients together and spoon over snapper when they are cooked.
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