Jerked Oriental Grilled Red Snapper

[JOH]

Almost any grilled fish recipe can be adapted to jerk cooking, even those with distinctive seasonings of their own. In this recipe, I started with my favorite recipe for grilled red snapper, which is seasoned with garlic, ginger, and soy sauce. I replaced the ginger with Jerk Rub and viola! Jerked Oriental Grilled Red Snapper. You can do the same with your favorite recipes.
Incidentally, a lot of Jamaican cooking borrows from the Orient for the simple reason that in our melting pot of cultures, many people of Oriental descent have settled here.


Ingredients:

* 4 scallions, diced
* 3 garlic cloves, diced
* 2 tablespoons Jerk Rub
* Zest of 2 lemons
* 2 red snappers (about 2 pounds each) gutted with heads left on
* 1 cup lemon juice
* 2 tablespoons soy sauce
* 2 tablespoons olive oil

Method:
Prepare a fire in the grill, and be sure to grease the grid itself. Mix the scallions, half the garlic, 1 tablespoon of the Jerk Rub, and the lemon zest in a bowl. Spread half of this mixture inside each of the snappers. Mix together the remaining garlic and 1 tablespoon Jerk Rub, as well as the lemon juice, soy sauce, and olive oil as a baste for the fish.
When the coals are white hot, place the fish on the grill. Baste several times during cooking. Grill the fish until just done, 8 to 10 minutes a side.

Serve hot with rice.