Recipe courtesy of Cheryl Smith
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate

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

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:

Combine all ingredients in a bowl.

Pineapple Salsa:

Mix ingredients together in a bowl, season with salt and pepper, to taste. Add more hot sauce, if you desire.

Cheryl's Hot Sauce:

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.

Recipe courtesy of Cheryl Smith

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