Preheat broiler on low and place oven rack 4 inches away from heat source. Place a rack in foil-lined baking sheet, and spray cooking oil on the rack. Pat dry one 10-ounce skin-on snapper fillet with paper towels. Mix 1 Tbsp Dry Jerk Seasoning (recipe below), 2 Tbsp vegetable oil, and a dash of hot pepper sauce. Place the fillet on the oiled rack, coat evenly with the Dry Jerk Seasoning mixture. Place under the broiler until cooked through (about 8-10 mins). Recipe based on Helen Willinsky’s Jerk From Jamaica cookbook: https://www.amazon.com/dp/1580088422/ref=cm_sw_r_sms_c_api_f.RHybWSYH9KV Our modifications: Using a baking rack and increasing cooking time.
We served this dish with oven-roasted Korean sweet potatoes, which are similar to their Jamaican counterpart, recipe here: http://piglettedc.tumblr.com/post/114603785616/oven-roasted-korean-sweet-potato-gogoma-wash
Dry Jerk Seasoning: Combine 1 Tbsp each onion flakes and onion powder; 2 tsp each dried thyme, salt, sugar, and dried chives; 1 ½ tsp cayenne pepper; 1 tsp each allspice and black pepper; and ¼ tsp nutmeg and cinnamon. Store in a tightly closed glass jar.
Cooking Adventures 