Recipe by Sue Lau
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.
Top Review by Ksquared
The fish was good, and as promised it was rather juicy but it still felt like ti was lacking something... it seemed to be steeped too much in the main allspice flavours and there was nothing else to add any depth to the flavour. A good recipe, but it could easily have been much better.
- 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
for the jerk rub
- 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
Directions See How It's Made
- 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.