Grilled Jerk Rubbed Whole Fish with Hot Vinegar (Escovitch) Sauce (Bobby Flay)

Prep Time: 10 Minutes

Cook Time: 12 Minutes

Ready In: 22 Minutes

Servings: 4

Ingredients:

2 tablespoons ground coriander

2 tablespoons ground ginger

2 tablespoons light brown sugar

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon kosher salt

1 tablespoon habanero powder

2 teaspoons coarsely ground black pepper

2 teaspoons dried thyme

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1 teaspoon ground cloves

1 red snapper, scaled and gutted

escovitch sauce, recipe follows

Directions:

1. Preheat the grill to medium-high. Combine all of the spices in a medium bowl. Set aside half of the spice rub in an airtight container for another use; store at room temperature for up to 6 months.
2. Rub both sides of the fish with the remaining half of the spice rub. Grill on both sides for about 4 to 5 minutes on each side, or until just cooked through. Remove from the grill and immediately pour the Escovitch sauce over the fish and serve.
3. Escovitch Sauce:
4. 1 Spanish onion, halved and thinly sliced
5. 1/2 Scotch bonnet pepper, finely chopped
6. 1 1/2 cups white wine vinegar
7. 3 allspice berries
8. Combine all ingredients in a small saucepan. Bring to a simmer over medium heat on the grates of the grill or on a burner. Simmer for a couple minutes and then pour over the fish.

By RecipeOfHealth.com