Vernon's Jerk Snapper

  1. In a blender, combine the jerk sauce, onion, thyme leaves, scallion, chili, port (if using) and 2 cups of water.
  2. Process until smooth.
  3. Pour the mixture into a shallow, nonreactive baking pan.
  4. Add the fish, cover and marinate in the refrigerator for 2 hours, turning once after 1 hour.
  5. Prepare a grill or preheat the broiler.
  6. Remove the fish from the marinade and place on a fish grid.
  7. 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)

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