Grilled Jerk-Rubbed Snapper With Avocado Salsa

Recipe Ingredients

4		Yellowtail snappers - (1 1/4 lbs ea) - scaled, trimmed,
		And eviscerated
		Jerk Marinade
1		Thyme - picked, chopped
1		Cilantro, leaves only - chopped
1		Italian parsley, leaves only - chopped
2		Allspice berries
2		Whole cloves
1		Cinnamon
1		Scotch bonnet pepper
4		Garlic cloves
2		Inches fresh ginger - peeled, chopped
1		Scallions - chopped
1/4 cup	59ml	Olive oil
1/4 cup	59ml	Red wine vinegar
1 tablespoon	15ml	Lime juice
		Avocado Salsa
2		Haas avocados - (to 3) - peeled, seeded,
		And chopped
4		Limes - juiced
1		Round ripe tomato - chopped
1		Cilantro - chopped
1		Jalapeño - seeded, minced
1/4 cup	59ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Coat each snapper with 1/4 cup jerk marinade. Place on a hot, clean grill. Cook for 8 to 10 minutes on each side. Serve with the Avocado Salsa.

For the Jerk Marinade: Puree all ingredients in a blender until smooth. Reserve.

For the Avocado Salsa: Combine all ingredients together and spoon over snapper when they are cooked.

This recipe yields 4 servings.

Source:
MELTING POT with Michelle Bernstein - (Show # MP-1B58) - from the TV FOOD NETWORK

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