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Jamaican Grilled Snapper

  • 1 whole snapper, or other large fish (4 to 5 pounds), cleaned and trimmed of fins, head and tail left onjamaican snapper
  • 1 to 2 tablespoon olive oil (try a hot pepper infused olive oil)
  • 1 package JJ’s Pantry Jamaican Jerk Rub
  • 3 hot peppers of your choice (like jalapeno, scotch bonnet, or habanero)
  • 4 limes, large, juicy

Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Place on large sheets of foil (you will be making a “foil package”).

Combine olive oil and Rub; brush on inside of fish.

Make 4 or 5 diagonal slashes to the bone on the top side of the fish.

Thinly slice 2 of the peppers, cut the other pepper lengthwise in half.

Cut one of the limes in half lengthwise, then into thin crosswise slices. Cut the second lime in half crosswise. Juice the remaining limes.

Place a slice each of chili and lime in each slit and under each gill, then place the remaining slices in the cavity. Pour the lime juice over the fish.

Wrap the fish in foil and place on a large platter let the fish rest for 30 minutes while you preheat the grill.

Set up the grill for indirect cooking and preheat to high. When ready to cook, place the fish, in its foil package, in the center of the grill away from the heat. Cover the grill, and cook the fish until the flesh breaks into firm flakes when pressed with a finger, 1 to 1 1/2 hours.