Whole Jamaican Jerk Fish with Lime (Print Version)

Whole snapper scored, rubbed with fresh jerk marinade, roasted until flaky, and finished with lime.

# Ingredients:

For the fish

01 - 1 whole red snapper, about 2 1/2 to 3 lb (1.1 to 1.4 kg), scaled and gutted
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1 tablespoon olive oil, plus more for the pan
05 - 1 lime, cut into wedges for serving
06 - 2 scallions, thinly sliced for finishing

For the jerk lime paste

07 - 4 scallions, roughly chopped
08 - 1 small yellow onion, chopped
09 - 1 Scotch bonnet pepper, stemmed, seeds removed for milder heat
10 - 4 garlic cloves, chopped
11 - 1 tablespoon grated fresh ginger
12 - 1 tablespoon fresh thyme leaves, or 2 teaspoons dried thyme
13 - 1 tablespoon ground allspice, or 2 teaspoons crushed allspice berries
14 - 1 tablespoon brown sugar
15 - 2 tablespoons fresh lime juice
16 - 1 tablespoon white vinegar
17 - 2 tablespoons olive oil
18 - 1 teaspoon kosher salt
19 - 1/2 teaspoon black pepper
20 - 1/2 teaspoon ground cinnamon
21 - 1/4 teaspoon ground nutmeg

# Instructions:

01 - Preheat the oven to 425°F. Oil a rimmed sheet pan or line it with parchment and brush the parchment lightly with oil.
02 - Pat the fish dry inside and out. Cut three deep diagonal slashes on each side, stopping when the knife reaches the bone. Season the fish with salt and pepper.
03 - In a food processor, combine scallions, onion, Scotch bonnet, garlic, ginger, thyme, allspice, brown sugar, lime juice, vinegar, olive oil, salt, pepper, cinnamon, and nutmeg. Pulse until thick and spreadable.
04 - Rub the jerk paste over both sides of the fish, inside the cavity, and into the slashes. Let it stand at room temperature for 30 minutes, or refrigerate for up to 1 hour.
05 - Place the fish on the prepared pan. Roast for 20-25 minutes, until the thickest part is opaque, flakes easily, and reaches 145°F if checked with a thermometer.
06 - Rest the fish for 5 minutes. Scatter sliced scallions over the top and serve with fresh lime wedges and pan juices.

# Notes:

01 - Best with red snapper, sea bream, branzino, porgy, or another firm whole fish.
02 - Marinate fish for no more than 1 hour so the lime and vinegar do not tighten the flesh.
03 - For grilling, cook in an oiled fish basket over medium heat for about 8-10 minutes per side.

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