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

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)