Jerk Fish

• 3/4 cup Jamaican jerk sauce (see note)
• 2 cups water
• 1 medium-size onion, peeled and coarsely chopped
• 1 sprig thyme
• 1 scallion, trimmed
• 1 Scotch bonnet pepper, stem removed
• 1 cup sherry, optional
• 4 baby red snappers, 3/4 to 1 pound each, cleaned, scaled, rinsed and patted dry

1. In a blender or food processor combine jerk sauce, water, onion, thyme, scallion, pepper and sherry, if desired, and puree until smooth.
2. Pour the mixture into a glass or ceramic baking dish.
3. Place fish in the marinade and coat well.
4. Refrigerate for 2 hours.
5. Prepare grill.
6. Remove fish from marinade and pat dry.
7. Grill 5 to 8 minutes on each side, until fish flakes easily with a fork.
8. Serve with rice and additional jerk sauce, to taste.

jerk sauce, water, onion, thyme, scallion, scotch, sherry, baby red snappers

Taken from cooking.nytimes.com/recipes/4715 (may not work)