Kevin Nurse's Jerk Red Snapper and Island Salsa

Name: Kevin Nurse's Jerk Red Snapper and Island Salsa
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 servings Canola oil, as needed; 1 Tbsp freshly chopped cilantro leaves; 57 grams freshly ground coriander; 2 Tbsps dried thyme; 8 cloves garlic; 57 grams ground allspice; 1 teaspoon ground cinnamon; 1 teaspoons ground clove; 1 teaspoons ground nutmeg; 4 servings Kosher salt and freshly ground black pepper; 113 grams lime juice; 113 grams mango, chopped; 4 habanero peppers; 113 grams pineapple, chopped; 2 red bell peppers; 57 grams red onion, chopped; 1 red snapper, about 2 to 3 pounds; 2 Tbsps red wine vinegar; 6 scallions; 4 servings Sea salt; 1 Dash soy sauce; 1 star fruit, chopped; 4 zucchini (2 green and 2 yellow), sliced lengthwise; 57 grams freshly ground grains of paradise

Kevin Nurse's Jerk Red Snapper and Island Salsa might be just the hor d'oeuvre you are searching for. One portion of this dish contains around 56g of protein, 21g of fat, and a total of 577 calories. This gluten free, dairy free, and pescatarian recipe serves 4. Head to the store and pick up bell peppers, habanero peppers, scallions, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. This recipe is typical of Mexican cuisine.

Instructions

Preheat grill.

Equipment you will use

Grill

Put all the spices, garlic, scallions, peppers, lime juice, salt, to taste, and a dash of soy sauce in a blender.

Ingredients you will need

Lime Juice

Green Onions

Soy Sauce

Peppers

Garlic

Spices

Salt

Equipment you will use

Blender

Combine ingredients with oil to make a paste. Score the fish, and then rub the marinade into the fish.

Ingredients you will need

Dry Seasoning Rub

Fish

Cooking Oil

Place in a resealable plastic bag and refrigerate for 30 minutes.

Equipment you will use

Ziploc Bags

Remove the snapper from the bag and place on a greased grill, cooking each side for 7 minutes without flipping.

Ingredients you will need

Snapper

Equipment you will use

Grill

While the fish is cooking, brush the zucchini with oil, and season with salt and pepper. Put zucchini slices and whole bell peppers on grill, cooking until the zucchini is tender and red pepper blackened. Set zucchini aside and let the red pepper steam in a covered bowl for a few minutes before removing the skins.

Ingredients you will need

Salt And Pepper

Bell Pepper

Red Pepper

Zucchini

Fish

Cooking Oil

Equipment you will use

Grill

Bowl

Serve vegetables with the whole fish, garnished with Island Salsa.

Ingredients you will need

Vegetable

Fish

Salsa

Combine the chopped the fruit and onion in a bowl. Stir in the red wine vinegar and cilantro. Then add salt and pepper, to taste. The salsa will be served on the side to cool off the spice of the fish.

Ingredients you will need

Red Wine Vinegar

Salt And Pepper

Cilantro

Fruit

Onion

Salsa

Fish

Equipment you will use

Bowl

Equipment

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Chehalem 3 Vineyard Pinot Gris. It has 4.4 out of 5 stars and a bottle costs about 26 dollars.