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Jerk
Barbecue from Jamaica
By Helen Willinsky

by Helen Willinsky

Almost any grilled fish recipe can be adapted to jerk cooking, even those with distinctive seasonings of their own. In this recipe, I started with my favorite recipe for grilled red snapper, which is seasoned with garlic, ginger, and soy sauce. I replaced the ginger with Jerk Rub and viola! Jerked Oriental Grilled Red Snapper. You can do the same with your favorite recipes.
Incidentally, a lot of Jamaican cooking borrows from the Orient for the simple reason that in our melting pot of cultures, many people of Oriental descent have settled here.

Yield: 4 - 6 servings

Ingredients:

• 4 scallions, diced
• 3 garlic cloves, diced
• 2 tablespoons Jerk Rub
• Zest of 2 lemons
• 2 red snappers (about 2 pounds each) gutted with heads left on
• ¼ cup lemon juice
• 2 tablespoons soy sauce
• 2 tablespoons olive oil

Method:
Prepare a fire in the grill, and be sure to grease the grid itself. Mix the scallions, half the garlic, 1 tablespoon of the Jerk Rub, and the lemon zest in a bowl. Spread half of this mixture inside each of the snappers. Mix together the remaining garlic and 1 tablespoon Jerk Rub, as well as the lemon juice, soy sauce, and olive oil as a baste for the fish.
When the coals are white hot, place the fish on the grill. Baste several times during cooking. Grill the fish until just done, 8 to 10 minutes a side.

Serve hot with rice.