Vernon's Jerk Snapper
- 3/4 cup jerk sauce
- 1 onion, coarsely chopped
- 1 fresh thyme sprig
- 1 scallion, trimmed
- 1 Scotch bonnet or jalapeno chili, stem removed
- 1 cup port or sherry (optional)
- 4 red snappers (1 to 1 1/2 pounds each), cleaned and boned, heads and tails intact
- In a blender, combine the jerk sauce, onion, thyme leaves, scallion, chili, port (if using) and 2 cups of water.
- Process until smooth.
- Pour the mixture into a shallow, nonreactive baking pan.
- Add the fish, cover and marinate in the refrigerator for 2 hours, turning once after 1 hour.
- Prepare a grill or preheat the broiler.
- Remove the fish from the marinade and place on a fish grid.
- Grill or broil until the fish flakes easily with a fork, 5 to 8 minutes per side.
jerk sauce, onion, thyme, scallion, scotch, port, red snappers
Taken from cooking.nytimes.com/recipes/3955 (may not work)