Jerked Grilled Red Sea Bream with Pineapple Salsa Recipe

Name: Jerked Grilled Red Sea Bream with Pineapple Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lime, halved, plus 1 lime, sliced into 8 pieces; 4 whole (1 1/2 to 2 pounds) Red Sea bream, cleaned, scaled, and scored; 6 tablespoon dry jerk rub, recipe follows; 8 sprigs fresh thyme sprigs; 4 tablespoons olive oil; Kosher salt; Freshly ground black pepper; Pineapple Salsa, recipe follows; 2 tablespoons ground allspice; 2 tablespoons ground black pepper; 2 tablespoons kosher salt; 2 tablespoons brown sugar; 1 1/2 tablespoons ground ginger; 1 1/2 tablespoons garlic granules; 1 tablespoon onion granules; 1 tablespoon dry thyme; 1 1/2 teaspoons ground nutmeg; 1 teaspoon ground cloves; 1 ripe pineapple, peeled, cored, and diced small, (about 4 cups); 1 cup diced red pepper; 1/2 cup diced onion; 1/4 cup chopped cilantro; 2 tablespoons chopped fresh ginger; 2 teaspoons Cheryl's Hot Sauce, recipe follows; 1 cup olive oil; Kosher salt; Freshly ground black pepper; 10 whole scotch bonnets, rinsed and stems removed (wear rubber gloves); 1 to 1 1/2 cups white vinegar; 10 whole pimento seeds

Servings: persons

1 lime, halved, plus 1 lime, sliced into 8 pieces
4 whole (1 1/2 to 2 pounds) Red Sea bream, cleaned, scaled, and scored
6 tablespoon dry jerk rub, recipe follows
8 sprigs fresh thyme sprigs
4 tablespoons olive oil
Kosher salt
Freshly ground black pepper
Pineapple Salsa, recipe follows
2 tablespoons ground allspice
2 tablespoons ground black pepper
2 tablespoons kosher salt
2 tablespoons brown sugar
1 1/2 tablespoons ground ginger
1 1/2 tablespoons garlic granules
1 tablespoon onion granules
1 tablespoon dry thyme
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cloves
1 ripe pineapple, peeled, cored, and diced small, (about 4 cups)
1 cup diced red pepper
1/2 cup diced onion
1/4 cup chopped cilantro
2 tablespoons chopped fresh ginger
2 teaspoons Cheryl's Hot Sauce, recipe follows
1 cup olive oil
Kosher salt
Freshly ground black pepper
10 whole scotch bonnets, rinsed and stems removed (wear rubber gloves)
1 to 1 1/2 cups white vinegar
10 whole pimento seeds

1
Squeeze the juice from the halved lime on the fish.
2
Rub each fish inside and out with 1 1/2 tablespoons of the jerk rub.
3
Salt and pepper the fish, if needed.
4
Put 2 slices of lime, and 2 sprigs of thyme in the stomach cavity of each fish.
5
Brush the outside of the fish with oil, and place on a hot grill.
6
Cook about 5 to 6 minutes on each side, until the flesh flakes easily.
7
Serve with Pineapple Salsa.
8
Combine all ingredients in a bowl.
9
Mix ingredients together in a bowl, season with salt and pepper, to taste.
10
Add more hot sauce, if you desire.
11
To a blender, add peppers and 1 cup of vinegar and puree.
12
Add remaining vinegar, if needed.
13
Stir in pimento seeds.
14
Store in a bottle or jar in refrigerator for no more than 6 months.

787

kcal

Calories

Fat

Carbs

Protein

Fat 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 30 ingredients. The key ingredients include: 1 lime, halved, plus 1 lime, sliced into 8 pieces, 4 whole (1 1/2 to 2 pounds) Red Sea bream, cleaned, scaled, and scored, 6 tablespoon dry jerk rub, recipe follows, 8 sprigs fresh thyme sprigs, and more.

Yes, Jerked Grilled Red Sea Bream with Pineapple Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Jerked Grilled Red Sea Bream with Pineapple Salsa

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