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Jerk
Barbecue from Jamaica
By Helen Willinsky

by Helen Willinsky

Yield: 2 servings

Ingredients:

• 1 tablespoon Dry Jerk Seasoning
• Dash hot pepper sauce, preferably Scotch bonnet pepper sauce
• 2 tablespoons oil or margarine
• 10-ounce snapper fillet

Method:
Blend the jerk seasoning, pepper sauce, and oil. Cover the fillet with the mix, being careful to coat the fillet all over. Place in a pan approximately 4 inches from the broiler. Broil until the fish flakes when tested with a fork, which will take just a few minutes. Unless the fillet is very thick, it is not necessary to turn the fish as it cooks.

Serve at once with garlic bread and a green salad.