Chef Noel Cunningham

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Chef Cunny’s Oven BBQ Jerk Snapper

How you do like your fish steamed, roasted, or fried? Well this time it’s Jerk. However jerk is traditionally done over coal fire with pimento wood in a pan/grill. But this recipes is for those who don't have access to such things. You can still get a taste of home right out of your oven.

 

So I'm inviting you to try this oven jerk fish with this sweet barbecue sauce using my very own Jerk marinade.  It only takes a few minutes to prepare and I'm sure you’ll leave your family and friends salivating for more. I paired mine with some Jamaican rice and peas, you can use just about any sides even a mashed potatoes. Dig in !!!!

 

INGREDIENTS

2lb red snapper 
1/2 lime or lemon (for washing the fish)
 salt and pepper, to taste
2 Tbsp. Chef Cunny’s Jerk marinade
1/2 cup of your favourite BBQ sauce

DIRECTIONS

Scale, trim, gut, and wash the fish with the juice of 1/2 lime  rinse with water and pat dry. Cut two slits on both sides of each fish to allow the fish to absorb the marinade. Season with salt and pepper then apply marinade onto both sides of each fish. Make sure to get some in the slits and guts.

cover fish an leave to marinate in the refrigerator. 

Preheat oven to 350ºF.  place fish on a lined  baking sheet with aluminum foil and coat with non-stick cooking spray or butter, to preventing sticking. Bake 10-15 minutes or until fish is just cooked through. then brush on the BBQ sauce and put back in the over for 3 minutes. Serve fish with your favourite side dish..