Jamaican Jerk Red Snapper
Zesty Jamaican jerk rub for grilled red snapper. Simple prep, grilling times, and tips to get flaky, flavorful fish every time.
Incredibly zesty and bright, this seasoning for grilled red snapper is an instant classic. Best enjoyed on a sunny beach with a cold drink.
Submitted by: Ed from Milwaukie, OR
- Rub scallions, garlic and lemon zest inside the cleaned fish and baste outside with a lemon, oil, soy and jerk mix while grilling.
- Grill whole 2 lb red snapper about 8 to 10 minutes per side over medium high heat, or until flesh is opaque and flakes or reaches 145 F.
- Score the sides, oil the grill, and baste often to boost flavor and keep the fish from drying out.
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Preparation Instructions:
Make sure fish is cleaned and scaled.
Combine 2 minced cloves of garlic with scallions, lemon zest and 1 tablespoon of Jamaican Jerk blend and rub on the insides of the red snapper.
Combine the remaining garlic and spice rub with the lemon juice, olive oil and soy sauce. Preheat grill. Place the red snapper on the grill over a medium high heat for about 8 to 10 minutes per side, basting with lemon juice baste frequently.
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You may wish to gently score the sides of the fish with a knife to create more surface area for the flavor of the basting liquids to seep into.
Frequently Asked Questions
How long should I grill a 2 pound whole red snapper?
Grill a 2 pound whole red snapper about 8 to 10 minutes per side over medium high heat. Total time is usually 16 to 20 minutes. The fish is done when the flesh is opaque, flakes easily with a fork, or reaches 145 F (63 C) in the thickest part.
Do I need to clean and scale the fish before cooking?
Yes. Make sure the fish is gutted, scaled and rinsed. Pat it dry with paper towels before seasoning. Removing gills and excess blood improves flavor and shelf life.
Can I use fillets instead of whole fish?
Yes. Thicker fillets take about 3 to 6 minutes per side over medium high heat. Watch for opaque flesh that flakes easily. Fillets cook faster than whole fish so check often.
What can I substitute for the store bought Jamaican Jerk Blend?
You can use a homemade mix of ground allspice, dried thyme, a pinch of cinnamon and nutmeg, garlic and onion powder, brown sugar, salt, pepper and cayenne or scotch bonnet for heat. Taste and adjust the heat level to your preference.
How do I keep the fish from sticking to the grill?
Preheat the grill and oil the grates. Brush the fish skin with oil and let it sear before flipping. Use a fish basket or a sheet of foil if you have a delicate fish or an older grill.
Can I bake or pan-sear this recipe instead of grilling?
Yes. To bake, roast whole fish at 400 F for about 15 to 25 minutes depending on size. To pan-sear, cook skin-side down in hot oil until crisp then finish in a 350 F oven until done. Adjust times based on thickness.
How should I store and reheat leftovers?
Refrigerate leftovers within two hours in an airtight container for up to 2 days. Reheat gently in a 275 F oven until warm to avoid drying. You can also flake leftovers cold into salads or wraps.
How long should I grill a 2 pound whole red snapper?
Grill a 2 pound whole red snapper about 8 to 10 minutes per side over medium high heat. Total time is usually 16 to 20 minutes. The fish is done when the flesh is opaque, flakes easily with a fork, or reaches 145 F (63 C) in the thickest part.
Do I need to clean and scale the fish before cooking?
Yes. Make sure the fish is gutted, scaled and rinsed. Pat it dry with paper towels before seasoning. Removing gills and excess blood improves flavor and shelf life.
Can I use fillets instead of whole fish?
Yes. Thicker fillets take about 3 to 6 minutes per side over medium high heat. Watch for opaque flesh that flakes easily. Fillets cook faster than whole fish so check often.
What can I substitute for the store bought Jamaican Jerk Blend?
You can use a homemade mix of ground allspice, dried thyme, a pinch of cinnamon and nutmeg, garlic and onion powder, brown sugar, salt, pepper and cayenne or scotch bonnet for heat. Taste and adjust the heat level to your preference.
How do I keep the fish from sticking to the grill?
Preheat the grill and oil the grates. Brush the fish skin with oil and let it sear before flipping. Use a fish basket or a sheet of foil if you have a delicate fish or an older grill.
Can I bake or pan-sear this recipe instead of grilling?
Yes. To bake, roast whole fish at 400 F for about 15 to 25 minutes depending on size. To pan-sear, cook skin-side down in hot oil until crisp then finish in a 350 F oven until done. Adjust times based on thickness.
How should I store and reheat leftovers?
Refrigerate leftovers within two hours in an airtight container for up to 2 days. Reheat gently in a 275 F oven until warm to avoid drying. You can also flake leftovers cold into salads or wraps.
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