Asian Jerked Snapper

When you say "jerk" everyone immediately thinks of Jamaica, where what we call jerk cooking (spices, open fire) originated. But combining Asian flavors with jerk is not really fusion: There's a large and influential Chinese community in Jamaica and they've contributed mightily to the island's culture and to its cuisine. The first Chinese arrived in Jamaica in 1854, as indentured servants fleeing poverty and famine in the southern provinces of Fujian and Guangdong. Chinese immigrants had landed in Cuba seven years earlier, and later spread to other Caribbean islands, especially the other big sugar producers such as Trinidad. The Chinese left their mark on the population and on our plates, so if you're in the mood for crazy good Asian, grab a snapper and grill up a feast.

           INGREDIENTS

            METHOD

2 whole snapper or filets

4 scallions, diced

4 cloves garlic, minced

1/4 cup freshly squeezed lemon juice

Zest of two lemons

2 tablespoons Walkers Wood Jerk Seasoning

2 tablespoons olive oil

2 tablespoons soy sauce

 

 

Combine 2 minced cloves of garlic with scallions, lemon zest and 1 tablespoon of jerk seasoning. Rub this on both sides of the filets or rub it inside of a whole fish.

Combine the remaining garlic and jerk seasoning with the lemon juice, olive oil and soy sauce.

Preheat grill. Place the snapper on the grill over a medium high heat for about 8 to 10 minutes per side, basting with lemon juice mixture frequently.

 

Lighthouse Seafood is a family business, owned and operated by Tim and Heather O'Leary.

They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.

Their commitment is to always have only the freshest seafood for your table.

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King Crab  Snow Crab  Clams  Oysters  Mahi  Swordfish  Florida Lobster  Maine Lobster

101 N. Country Club Rd.

Lake Mary, FL 32746

407.330.2425

8780 E CR 466

The Villages, FL 32162

352.751.1755