Jerk Snapper

• 1 lb red snapper fillets or 1 lb any firm light-fleshed fish
• 1 lemon, quartered
• olive oil, to taste
• soy sauce, to taste
• habanero sauce or red pepper sauce, to taste
• for the jerk rub
• 1 tablespoon ground allspice
• 1 tablespoon dried thyme
• 2 teaspoons curry powder
• 1 tablespoon mild paprika
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 1/2 teaspoons black pepper
• 1 tablespoon cayenne pepper
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

1. Mix together ingredients for the jerk rub and massage it generously into the fillets.
2. Refrigerate fish for about 1 hour.
3. Preheat oven to 400u0b0F.
4. Lightly oil a baking sheet large enough to hold the fish in a single layer.
5. Place fillets on baking sheet and drizzle the tops lightly with olive oil.
6. Bake at 400F for 6 minutes.
7. Turn fillets and drizzle once more with a little olive oil.
8. Continue baking for 4-6 minutes or until fish flakes easily with a fork (time may vary depending on how thick your fish is).
9. Just prior to serving, drizzle cooked fillets with lemon juice, a little soy sauce, and however much pepper sauce you prefer.
10. Serve hot.

red snapper, lemon, olive oil, soy sauce, habanero sauce, rub, ground allspice, thyme, curry powder, paprika, sugar, salt, black pepper, cayenne pepper, grated nutmeg, ground cinnamon, ground cloves

Taken from www.food.com/recipe/jerk-snapper-95421 (may not work)