Grilled Jerk-rubbed Snapper with Avocado Salsa

• 4 (1 1/4 pound) yellowtail snappers, scaled, trimmed, and eviscerated
• Jerk Marinade, recipe follows
• Avocado Salsa, recipe follows
• 1 bunch thyme, picked and chopped
• 1 bunch cilantro, leaves only, chopped
• 1 bunch Italian parsley, leaves only, chopped
• 2 allspice berries
• 2 cloves
• Pinch cinnamon
• 1 Scotch bonnet pepper
• 4 cloves garlic
• 2 inches fresh ginger, peeled and chopped
• 1 bunch scallions, chopped
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon lime juice
• 2 to 3 Haas avocados, peeled, seeded, and chopped
• 4 limes, juiced
• 1 round, ripe tomato, chopped
• 1 bunch cilantro, chopped
• 1 jalapeno, seeded and minced
• 1/4 cup olive oil
• Salt and pepper

1. Coat each snapper with 1/4 cup jerk marinade
2. Place on a hot, clean grill.
3. Cook for 8 to 10 minutes on each side.
4. Serve with the Avocado Salsa.
5. Puree all ingredients in a blender until smooth.
6. Reserve.
7. Combine all ingredients together and spoon over snapper when they are cooked.

yellowtail snappers, marinade, avocado salsa, thyme, cilantro, italian parsley, berries, cloves, cinnamon, scotch, garlic, ginger, scallions, olive oil, red wine vinegar, lime juice, avocados, tomato, cilantro, jalapeno, olive oil, salt

Taken from www.foodnetwork.com/recipes/grilled-jerk-rubbed-snapper-with-avocado-salsa-recipe.html (may not work)