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Jamaican Jerk Fish
Makes 6 Servings
*4 tablespoons Jamaican Jerk seasoning
*1 1/2 teaspoons Montreal steak seasoning
*1 teaspoon lemon pepper seasoning
*1 teaspoon Montreal chicken seasoning
*1 teaspoon crushed red pepper
*2 tablespoons Pickapeppa Sauce
*1" x 1/2"-round of fresh ginger, peeled and minced
*1/4 cup fresh lime juice
*3/4 cup salad oil
*6 8-ounce fish portions
*1/4 cup fresh lime juice for garnish
1Combine first 9 ingredients in a medium bowl and blend well.
2Place fish portions in a large stainless steel bowl or 2-gallon zip-lock bag. Add marinade and make sure each piece of fish is thoroughly coated. Refrigerate and marinate for at least 2 hours, but no more than 12 hours, tossing occasionally.
3Lightly rub gas or charcoal grill grates with an oiled cloth. Preheat grill.
4Drain the fish and cook it for 5 to 7 minutes per side, depending on thickness, until done to taste. Arrange on platter or plates. Drizzle with remaining 1/4 cup fresh lime juice and serve immediately.
Certified Master Chef Anthony Seta, Bonefish Grill, Tampa, FL