Jerked Grilled Red Sea Bream with Pineapple Salsa

• 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

1. Squeeze the juice from the halved lime on the fish.
2. Rub each fish inside and out with 1 1/2 tablespoons of the jerk rub.
3. Salt and pepper the fish, if needed.
4. Put 2 slices of lime, and 2 sprigs of thyme in the stomach cavity of each fish.
5. Brush the outside of the fish with oil, and place on a hot grill.
6. Cook about 5 to 6 minutes on each side, until the flesh flakes easily.
7. Serve with Pineapple Salsa.
8. Combine all ingredients in a bowl.
9. Yield: about 3/4 cup
10. Mix ingredients together in a bowl, season with salt and pepper, to taste.
11. Add more hot sauce, if you desire.
12. Yield: about 6 cups
13. To a blender, add peppers and 1 cup of vinegar and puree.
14. Add remaining vinegar, if needed.
15. Stir in pimento seeds.
16. Store in a bottle or jar in refrigerator for no more than 6 months.
17. Yield: 2 cups

lime, red, dry jerk rub, thyme, olive oil, kosher salt, freshly ground black pepper, pineapple salsa, ground allspice, ground black pepper, kosher salt, brown sugar, ground ginger, garlic, onion granules, thyme, ground nutmeg, ground cloves, pineapple, red pepper, onion, cilantro, fresh ginger, olive oil, kosher salt, freshly ground black pepper, scotch bonnets, white vinegar, pimento seeds

Taken from www.foodnetwork.com/recipes/jerked-grilled-red-sea-bream-with-pineapple-salsa-recipe.html (may not work)