Jerk has become widely known as the definitive spice blend of Jamaica. Traditionally, it’s a paste made from allspice, Scotch Bonnet chiles (hotter than habaneros!), cloves, cinnamon, garlic, thyme and a host of other ingredients, depending on who’s family recipe you are following. Admittedly, I’m not about to make a giant batch of super-spicy jerk paste for myself, so I tend to cheat and use a dried spice blend (in my case, McCormick’s Gourmet Blend, which is a good combination of spicy, hot and sweet).
The slaw is a spicy slaw, with a habanero, cilantro and lime juice giving it a massive amount of flavor. In the end, it’s spicy combined with spicy which makes this solo-dining husband a happy eater.
4 - (4-ounce) grouper or snapper fillet
1/4 - cup lemon juice
2 - tablespoons water
2 - tablespoons hot sauce
1 - tablespoon vegetable oil
2 - teaspoons grated fresh gingerroot
1/2 - teaspoon salt
- vegetable cooking spray
1 - tablespoon sesame seeds, toasted
1 - tablespoon chopped fresh parsley
- Place grouper in a shallow dish; set aside.
- Combine lemon juice and next 5 ingredients; divide in half. Cover and refrigerate 1 portion. Pour remaining portion over fish, turning to coat. Cover with aluminum foil.
- Refrigerate fillets 1 hour; turning fish occasionally.
- Remove fish from marinade, discarding marinade.
- Arrange fish in a single layer in a grill basket coated with cooking spray. Cook, covered with grill lid, over hot coals 5 minutes on each side or until fish flakes easily when tested with a fork, basting with remaining marinade.
- Transfer fish to a serving plate; sprinkle with sesame seeds and parsley.
Yield: 4 servings