Photo by Keirnan Monaghan and Theo Vamvounakis
For the Fish
- 1 (3-pound) red fish or red snapper
- Salt and pepper to taste
For the Jerk Marinade
- 1/2 cup cilantro, roughly chopped
- 1/2 cup parsley, roughly chopped
- 1/4 cup packed basil
- 1/4 cup green onion, chopped
- 2 limes, one juiced, one cut into wedges
- 1 Scotch bonnet or habanero pepper
- A few sprigs of mint
- 2 tbsp ginger, peeled and grated
- 2 tbsp soy sauce
- 2 cloves garlic
- 1 tbsp allspice
- 1 tsp ground cumin
- 1 tsp paprika
- 2 pinches nutmeg
- Olive oil to taste
Preheat the oven to 425°F. Score the fish down to bone so that the jerk seasoning will flavor all the way through. Season the fish lightly with salt and pepper.
Make the jerk marinade: In a mortar and pestle or food processor. Combine all of the marinade ingredients except for the olive oil. Pulse a few times to make a paste. Rub the jerk marinade all over the fish. Allow to sit for 10 to 15 minutes. Do not marinade for over 1 hour.
Make the whole jerk fish: In a large baking dish or rimmed baking sheet, lay the fish on its side and cook until lightly charred and cooked through, about 20 minutes. Serve with lime wedges and a drizzle of olive oil.