Grilled Jerk Rubbed Whole Fish With Hot Vinegar (Escovitch) Sauce
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
49
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Ground Coriander2 tbsps
Ground Ginger2 tbsps
Light Brown Sugar1 tbsp
Onion Powder1 tbsp
Garlic Powder1 tbsp
Kosher Salt1 tbsp
Habanero (powder)2 tsps
Dried Thyme1 tsp
Ground Cinnamon1 tsp
Ground Allspice1 tsp
Ground Cloves1.5 cups
White Wine VinegarDirections:
1
Preheat the grill to medium-high
2
Combine all of the spices in a medium bowl
3
Set aside half of the spice rub in an airtight container for another use; store at room temperature for up to 6 months
4
Rub both sides of the fish with the remaining half of the spice rub
5
Grill on both sides for about 4 to 5 minutes on each side, or until just cooked through
6
Remove from the grill and immediately pour the Escovitch sauce over the fish and serve
7
Combine all ingredients in a small saucepan
8
Bring to a simmer over medium heat on the grates of the grill or on a burner
9
Simmer for a couple minutes and then pour over the fish