Jerk-Rubbed Grouper

Peggy Lampman | Contributor

Tuesday night we feasted on Jerk Pork. I really enjoyed the Jamaican Jerk seasoning blend I purchased at Kerrytown and thought it would be wonderful rubbed into thick grouper fillets. I was right!

Grouper is a particularly delectable fish species, and my favorite way to cook it is on the grill. This recipe is less-time consuming than a jerk chicken, pork or beef; the inimitable jerk seasoning doesn't take as long to perfume the fish.

Yield: 3-4 servings
Marinate Time: 1 hour
Active Time (including grill time): 30 minutes
Cost: $27-$40, depending on price of grouper

Ingredients

2 tablespoons fresh lime juice, plus additional wedges for garnish
1 tablespoon olive oil
1 tablespoon minced garlic
1 tablespoon plus 1 teapoon bottled or dry jerk seasoning*
2 teaspoons fresh chopped thyme leaves (if not used in jerk), plus additional sprigs for garnish
2 pounds grouper fillets (1-1 1/2-inch thick)

*Traditional jerk seasonings should include allspice, hot peppers (scotch bonnet), onion, ginger, cinnamon, thyme and pepper. Add kosher salt to taste if not used in purchased jerk seasoning.

Directions

1. Combine lime juice, oil, garlic, jerk seasoning and thyme and rub over grouper. Let marinate one hour, refrigerated, then remove from refrigeration and bring to room temperature.
2. Prepare a gas or charcoal grill to medium-high heat. Oil grill grates and grill grouper 7-10 minutes on each side, depending on thickness of fillet, or until fish flakes easily with a fork. Garnish with lime wedges and thyme sprigs and serve.