JERK RUBBED W/ HOT VINEGAR SAUCE

By avpeters

Ingredients

• Escovitch Sauce:
• • 2 tablespoons ground coriander
• • 2 tablespoons ground ginger
• • 2 tablespoons light brown sugar
• • 1 tablespoon onion powder
• • 1 tablespoon garlic powder
• • 1 tablespoon kosher salt
• • 1 tablespoon habanero powder
• • 2 teaspoons coarsely ground black pepper
• • 2 teaspoons dried thyme
• • 1 teaspoon ground cinnamon
• • 1 teaspoon ground allspice
• • 1 teaspoon ground cloves
• • 1 red snapper, scaled and gutted
• • Escovitch Sauce, recipe follows
• 1 Spanish onion, halved and thinly sliced
• 1/2 Scotch bonnet pepper, finely chopped
• 1 1/2 cups white wine vinegar
• 3 allspice berries

Preparation

Step 1

Preheat the grill to medium-high. Combine all of the spices in a medium bowl. Set aside half of the spice rub in an airtight container for another use; store at room temperature for up to 6 months.
Rub both sides of the fish with the remaining half of the spice rub. Grill on both sides for about 4 to 5 minutes on each side, or until just cooked through. Remove from the grill and immediately pour the Escovitch sauce over the fish and serve.

Escovitch Sauce:
Combine all ingredients in a small saucepan. Bring to a simmer over medium heat on the grates of the grill or on a burner. Simmer for a couple minutes and then pour over the fish