Recipe courtesy of Cheryl Smith

Jerked Grilled Red Sea Bream with Pineapple Salsa

  • Level: Intermediate
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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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

Dry Jerk Rub:

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

Pineapple Salsa:

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

Cheryl's Hot Sauce:

10 whole scotch bonnets, rinsed and stems removed (wear rubber gloves)

1 to 1 1/2 cups white vinegar

10 whole pimento seeds

Directions

  1. 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.

Dry Jerk Rub:

Yield: About 3/4 cup
  1. Combine all ingredients in a bowl.

Pineapple Salsa:

Yield: About 6 cups
  1. Mix ingredients together in a bowl, season with salt and pepper, to taste. Add more hot sauce, if you desire.

Cheryl's Hot Sauce:

Yield: 2 cups
  1. 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.

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