Whole Jerked Red Snapper

• Four head-on 1- to 1 1/2-pound red snappers, cleaned
• 1 Scotch bonnet chile, seeded and coarsely chopped
• 4 large scallions, coarsely chopped
• 3 garlic cloves
• 1 small shallot, coarsely chopped
• One 1/2-inch piece of peeled fresh ginger, coarsely chopped
• 1 teaspoon chopped thyme
• 1 1/2 teaspoons kosher salt
• 1 teaspoon brown sugar
• 1/2 teaspoon ground allspice
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon ground cinnamon
• 2 tablespoons vegetable oil, plus more for the grill
• 1 tablespoon dark rum
• 1 tablespoon fresh lime juice
• 1 tablespoon water
• 2 teaspoons soy sauce

1. Make 3 crosswise slashes down to the bone on each side of each fish.
2. In a food processor, process the chile, scallions, garlic, shallot, ginger, thyme, salt, brown sugar, allspice, pepper and cinnamon until a coarse paste forms.
3. Add 2 tablespoons of oil, the rum, lime juice, water and soy sauce and puree.
4. Arrange the fish in a shallow dish.
5. Stuff the cavities and slashes with the seasoning; refrigerate for 1 hour.
6. Light a grill.
7. If using fish baskets, lightly brush with oil and place the fish inside.
8. If using a fish grate, preheat it and lightly brush with oil.
9. Grill the fish over a medium-hot fire until cooked through, 8 minutes per side.
10. Serve at once.

head, scotch, scallions, garlic, shallot, fresh ginger, thyme, kosher salt, brown sugar, ground allspice, freshly ground pepper, ground cinnamon, vegetable oil, dark rum, lime juice, water, soy sauce

Taken from www.foodandwine.com/recipes/whole-jerked-red-snapper (may not work)