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

Name: Grilled Jerk Rubbed Whole Fish with Hot Vinegar (Escovitch) Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the grill to medium-high.
2
Combine all of the spices in a medium bowl.
3
Set aside half of the spice rub in an airtight container for another use; store at room temperature for up to 6 months.
4
Rub both sides of the fish with the remaining half of the spice rub.
5
Grill on both sides for about 4 to 5 minutes on each side, or until just cooked through.
6
Remove from the grill and immediately pour the Escovitch sauce over the fish and serve.
7
1 Spanish onion, halved and thinly sliced
8
1/2 Scotch bonnet pepper, finely chopped
9
1 1/2 cups white wine vinegar
10
3 allspice berries
11
Combine all ingredients in a small saucepan.
12
Bring to a simmer over medium heat on the grates of the grill or on a burner.
13
Simmer for a couple minutes and then pour over the fish.

kcal

Calories

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons ground coriander, 2 tablespoons ground ginger, 2 tablespoons light brown sugar, 1 tablespoon onion powder, and more.

Yes, Grilled Jerk Rubbed Whole Fish with Hot Vinegar (Escovitch) Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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