Ingredients
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1 lb red snapper fillets or 1 lb any firm light-fleshed fish
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1 lemon, quartered
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olive oil, to taste
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soy sauce, to taste
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habanero sauce or red pepper sauce, to taste
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1 tablespoon ground allspice
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1 tablespoon dried thyme
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2 teaspoons curry powder
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1 tablespoon mild paprika
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2 teaspoons sugar
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1 teaspoon salt
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1 1/2 teaspoons black pepper
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1 tablespoon cayenne pepper
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1/2 teaspoon grated nutmeg
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1/2 teaspoon ground cinnamon
Instructions
- Mix together ingredients for the jerk rub and massage it generously into the fillets.
- Refrigerate fish for about 1 hour.
- Preheat oven to 400°F.
- Lightly oil a baking sheet large enough to hold the fish in a single layer.
- Place fillets on baking sheet and drizzle the tops lightly with olive oil.
- Bake at 400F for 6 minutes.
- Turn fillets and drizzle once more with a little olive oil.
- Continue baking for 4-6 minutes or until fish flakes easily with a fork (time may vary depending on how thick your fish is).
- Just prior to serving, drizzle cooked fillets with lemon juice, a little soy sauce, and however much pepper sauce you prefer.
- Serve hot.