Asian Jerked Snapper
When you say "jerk" everyone immediately thinks of Jamaica, where what we call jerk cooking (spices, open fire) originated. But combining Asian flavors with jerk is not really fusion: There's a large and influential Chinese community in Jamaica and they've contributed mightily to the island's culture and to its cuisine. The first Chinese arrived in Jamaica in 1854, as indentured servants fleeing poverty and famine in the southern provinces of Fujian and Guangdong. Chinese immigrants had landed in Cuba seven years earlier, and later spread to other Caribbean islands, especially the other big sugar producers such as Trinidad. The Chinese left their mark on the population and on our plates, so if you're in the mood for crazy good Asian, grab a snapper and grill up a feast.
2 whole snapper or filets
4 scallions, diced
4 cloves garlic, minced
1/4 cup freshly squeezed lemon juice
Zest of two lemons
2 tablespoons Walkers Wood Jerk Seasoning
2 tablespoons olive oil
2 tablespoons soy sauce
Combine 2 minced cloves of garlic with scallions, lemon zest and 1 tablespoon of jerk seasoning. Rub this on both sides of the filets or rub it inside of a whole fish.
Combine the remaining garlic and jerk seasoning with the lemon juice, olive oil and soy sauce.
Preheat grill. Place the snapper on the grill over a medium high heat for about 8 to 10 minutes per side, basting with lemon juice mixture frequently.
Lighthouse Seafood is a family business, owned and operated by Tim and Heather O'Leary.
They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.
Their commitment is to always have only the freshest seafood for your table.
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101 N. Country Club Rd.
Lake Mary, FL 32746
8780 E CR 466
The Villages, FL 32162