Jerk Sauce

½ cup ground allspice

½ cup packed brown sugar

6-8 garlic cloves

4-6 Scotch bonnet peppers, seeded and cored (wear gloves)

2 tablespoons thyme leaves

2 bunches scallions (green onions)

1 teaspoon cinnamon

½ teaspoon nutmeg

kosher salt and black pepper to taste

1 teaspoon molasses

2 tablespoons soy sauce


1 ½ pounds jack fish, cleaned, scaled and scored

1 pole of sugarcane; cut an 8-inch piece off, remove bark, then cut into 1/6 skewers


Jerk Sauce

1. Blend all ingredients in a food processor until smooth.


1. Add a decent amount of Jerk Sauce to the fish and rub it in. Push a skewer through the mouth of the fish to the back bone of the fish and pierce the tail. Refrigerate for about 30 minutes.

2. Preheat grill to medium-high temperature and place fish on the grill for about 5 to 6 minutes per side, or until skin is crispy.

See more: Caribbean, Dinner, Fish, Grill, Main, Spring

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