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Jamaican Jerk Fish
Ingredients
| * | 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 |
Instructions
| 1 | Combine first 9 ingredients in a medium bowl and blend well. |
| 2 | Place 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. |
| 3 | Lightly rub gas or charcoal grill grates with an oiled cloth. Preheat grill. |
| 4 | Drain 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. |
Source
Certified Master Chef Anthony Seta, Bonefish Grill, Tampa, FL