Jerk Snapper Recipes

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JERK RED SNAPPER



Jerk Red Snapper image

This is a riff on my great-aunt's jerk recipe. You can use it as a marinade if you want to, but I like to just drizzle it over my red snapper. The sauce has this sweet, spicy allspice tingle, and the best part is, if you put it in a nice, airtight container in the fridge, it'll last forever.

Provided by JJ Johnson

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

3 ounces ginger, about a 4 to 5 inch piece
3/4 cup worcestershire sauce
2 tablespoons soy sauce
2 tablespoons whole allspice
1/4 cup whole black peppercorns
1/2 cup Palm sugar
1 bunch thyme
1 habanero pepper, stem removed
6 cloves garlic
1 bunch scallions (white and light-green parts only)
3 tablespoons kosher salt
1 1/2 pounds red snapper fillets
kosher salt
Freshly ground black pepper
3 tablespoons grapeseed oil

Steps:

  • For the jerk sauce: Peel and roughly chop the ginger. Add it to a blender, along with soy sauce, allspice, pepper, palm sugar, thyme, habanero, garlic, scallions, and salt. Blend until smooth. Taste and adjust the seasoning as needed. Pour into a bowl and set aside.
  • Cook the fish: Heat a dry cast iron skillet over high heat to smoking. Place the fish on a flat surface, skin side up, and score it diagonally to ensure even cooking. Trim the fish by removing the very end of the tail and then cutting along the inseam, separating the belly meat and the center cut. Slice both pieces into 2-ounce portions. Season with salt and pepper. Add the oil to the hot pan, followed by the snapper, skin side down. Lightly press the fish so that it lays flat in the pan. After 2 minutes, turn the fish and cook another 2 minutes. Remove to a platter. Place a spoonful of jerk sauce under each piece, plus more on top, and serve.

JERK SNAPPER



Jerk Snapper image

Easy to make in your oven or you may opt to cook it on the grill if you wish. Has a nice spicy flavor. If you like blackened snapper, you will love this! If you like the fish, but want it less spicy, just cut back on the cayenne and pepper sauce.

Provided by PalatablePastime

Categories     Caribbean

Time 1h12m

Yield 2-4 serving(s)

Number Of Ingredients 16

1 lb red snapper fillets or 1 lb any firm light-fleshed fish
1 lemon, quartered
olive oil, to taste
soy sauce, to taste
habanero sauce or red pepper sauce, to taste
1 tablespoon ground allspice
1 tablespoon dried thyme
2 teaspoons curry powder
1 tablespoon mild paprika
2 teaspoons sugar
1 teaspoon salt
1 1/2 teaspoons black pepper
1 tablespoon cayenne pepper
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Steps:

  • Mix together ingredients for the jerk rub and massage it generously into the fillets.
  • Refrigerate fish for about 1 hour.
  • Preheat oven to 400°F.
  • Lightly oil a baking sheet large enough to hold the fish in a single layer.
  • Place fillets on baking sheet and drizzle the tops lightly with olive oil.
  • Bake at 400F for 6 minutes.
  • Turn fillets and drizzle once more with a little olive oil.
  • Continue baking for 4-6 minutes or until fish flakes easily with a fork (time may vary depending on how thick your fish is).
  • Just prior to serving, drizzle cooked fillets with lemon juice, a little soy sauce, and however much pepper sauce you prefer.
  • Serve hot.

Nutrition Facts : Calories 364.3, Fat 6, SaturatedFat 1.4, Cholesterol 106.5, Sodium 1301.5, Carbohydrate 19.9, Fiber 7.5, Sugar 5.1, Protein 61.9

VERNON'S JERK SNAPPER



Vernon's Jerk Snapper image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h15m

Yield Four servings

Number Of Ingredients 7

3/4 cup jerk sauce
1 onion, coarsely chopped
1 fresh thyme sprig
1 scallion, trimmed
1 Scotch bonnet or jalapeno chili, stem removed
1 cup port or sherry (optional)
4 red snappers (1 to 1 1/2 pounds each), cleaned and boned, heads and tails intact

Steps:

  • In a blender, combine the jerk sauce, onion, thyme leaves, scallion, chili, port (if using) and 2 cups of water. Process until smooth. Pour the mixture into a shallow, nonreactive baking pan. Add the fish, cover and marinate in the refrigerator for 2 hours, turning once after 1 hour.
  • Prepare a grill or preheat the broiler. Remove the fish from the marinade and place on a fish grid. Grill or broil until the fish flakes easily with a fork, 5 to 8 minutes per side.

KEVIN NURSE'S JERK RED SNAPPER AND ISLAND SALSA



Kevin Nurse's Jerk Red Snapper and Island Salsa image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 25

2 ounces ground allspice
2 tablespoons dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
2 ounces freshly ground coriander
2 ounces freshly ground grains of paradise
1/2 teaspoon ground nutmeg
8 cloves garlic
6 scallions
4 habanero peppers
4 ounces lime juice
Sea salt
Dash soy sauce
Canola oil, as needed
1 red snapper, about 2 to 3 pounds
4 zucchini (2 green and 2 yellow), sliced lengthwise
2 red bell peppers
Island Salsa, recipe follows
4 ounces mango, chopped
4 ounces pineapple, chopped
1 star fruit, chopped
2 ounces red onion, chopped
2 tablespoons red wine vinegar
1 tablespoon freshly chopped cilantro leaves
Kosher salt and freshly ground black pepper

Steps:

  • Preheat grill.
  • Put all the spices, garlic, scallions, peppers, lime juice, salt, to taste, and a dash of soy sauce in a blender. Combine ingredients with oil to make a paste. Score the fish, and then rub the marinade into the fish. Place in a resealable plastic bag and refrigerate for 30 minutes. Remove the snapper from the bag and place on a greased grill, cooking each side for 7 minutes without flipping.
  • While the fish is cooking, brush the zucchini with oil, and season with salt and pepper. Put zucchini slices and whole bell peppers on grill, cooking until the zucchini is tender and red pepper blackened. Set zucchini aside and let the red pepper steam in a covered bowl for a few minutes before removing the skins. Serve vegetables with the whole fish, garnished with Island Salsa.
  • Combine the chopped the fruit and onion in a bowl. Stir in the red wine vinegar and cilantro. Then add salt and pepper, to taste. The salsa will be served on the side to cool off the spice of the fish.

JAMAICAN FRIED SNAPPER



Jamaican Fried Snapper image

We cooked this traditional 'escovitch' dish of fried fish with my grandmother the night before church, so we could serve it after the service the next day at a large communal meal.

Provided by Chef Robert

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 25m

Yield 2

Number Of Ingredients 14

1 (1 1/2 pound) whole red snapper, cleaned and scaled
salt and freshly ground black pepper to taste
1 quart vegetable oil for frying
1 teaspoon vegetable oil
½ white onion, sliced
⅛ teaspoon minced garlic
½ large carrot, peeled and cut into thin strips
1 sprig fresh thyme, leaves stripped
1 allspice berry, cracked
¼ habanero pepper, seeded and minced
¼ cup white vinegar
1 tablespoon water
¾ teaspoon salt
1 pinch brown sugar

Steps:

  • Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper.
  • Heat 1 quart oil in a large skillet over medium-high heat until smoking. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
  • Heat 1 teaspoon oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.
  • Serve fish topped with onion mixture spooned over the top.

Nutrition Facts : Calories 770 calories, Carbohydrate 4.9 g, Cholesterol 124.8 mg, Fat 50.9 g, Fiber 1 g, Protein 70.3 g, SaturatedFat 6.9 g, Sodium 1035.7 mg, Sugar 2.4 g

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Top Asked Questions

How to cook red snapper in jerk sauce?
1: Combine all ingredients for the jerk sauce in a food processor or blender and liquefy. 2: Wash and pat dry 4 red snapper fillets. Cover in jerk sauce (reserving some for later) and marinate for 2 hours in refrigerator. 3: Prepare charcoal grill and cook fish 5 to 8 minutes on each side.
How do you make jerk fish?
This jerk recipe, from Smokelore, is in the spirit of that primeval American barbecue. 1: Combine all ingredients for the jerk sauce in a food processor or blender and liquefy. 2: Wash and pat dry 4 red snapper fillets. Cover in jerk sauce (reserving some for later) and marinate for 2 hours in refrigerator.
How do you cook snapper in Jamaica?
Snapper marinated in spicy jerk sauce, then wrapped in foil and grilled over allspice (pimento) branches or other aromatic wood mixed with charcoal. This is the way to get that smoky Jamaican flavor in a fish dish that's easy to make - and eat!.
How to cook red snapper on charcoal grill?
2: Wash and pat dry 4 red snapper fillets. Cover in jerk sauce (reserving some for later) and marinate for 2 hours in refrigerator. 3: Prepare charcoal grill and cook fish 5 to 8 minutes on each side. Serve with rice and reserved sauce.

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