Cook: 20 min
2 fillet Snapper
rice and peas, to serve
For the jerk sauce:
225g Onions, quartered
2 habaneros, or scotch bonnet chillies, halved and seeded
50g fresh ginger root, roughly chopped
½ tsp ground allspice
15g thyme leaves
1 tsp freshly ground black pepper
120ml white wine vinegar
120ml dark Soy sauce
2 garlic clove
1. Put all the ingredients for the jerk sauce into a food processor and blend until smooth.
2. Place the snapper in a large shallow dish; pour over the sauce, cover and leave to marinate in the fridge for 24 hours, turning the fish every now and then.
3. Cook the snapper in a griddle pan over a medium heat for 8 minutes on each side, or until lightly golden and cooked through. Alternatively, cook on a barbecue. Serve straight away with rice and peas.