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Tuesday, February 17, 2009

Jerk Snapper Fillet

Snapper is one of my alltime favorite fish. I love fish that is firm and meaty. Here is a wonderful recipe that captures the essence of the fish. It is using (0f course) the Jamaican Jerk Sauce.


Simple Dry Jerk Seasoning Mix

  • 2 tablespoons dried minced onion
  • 2 1/2 teaspoons dried thyme
  • 2 teaspoons ground allspice
  • 2 teaspoons ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil

1 tablespoon of Dry Jerk Seasoning (save some to spoon on top)
  • Dash of hot pepper sauce (use Scotch bonnet pepper sauce for an authentic Jamaican flavor)
  • 3 tablespoons of Olive oil (or you can use margarine)
  • 7-9 ounce Snapper Fillet

Blend together the jerk seasoning, pepper sauce and oil. Cover the fillet with the mix, (make sure you are coating all the pieces with the mixture). Place in a pan, (4 inches from the broiler). Broil until the fish flakes (test with a fork). If the fish is thick then you can turn it on the the side, other wise do not turn your fish

Serve with Rice and Salad


Anonymous said...

Very appetizing.

Laura said...

Beautiful picture-I love your blog!