Kevin Nurses Jerk Red Snapper And Island Salsa Recipes

Steps:

• In a blender combine the garlic, shallot, poblano, parsley, cilantro, oil, and lemon juice. Blend until smooth. Season with the salt and pepper.
• Serve over grilled vegetables, rice or thin out with olive oil and serve as a salad dressing.

Steps:

• For the jerk sauce: Peel and roughly chop the ginger. Add it to a blender, along with soy sauce, allspice, pepper, palm sugar, thyme, habanero, garlic, scallions, and salt. Blend until smooth. Taste and adjust the seasoning as needed. Pour into a bowl and set aside.
• Cook the fish: Heat a dry cast iron skillet over high heat to smoking. Place the fish on a flat surface, skin side up, and score it diagonally to ensure even cooking. Trim the fish by removing the very end of the tail and then cutting along the inseam, separating the belly meat and the center cut. Slice both pieces into 2-ounce portions. Season with salt and pepper. Add the oil to the hot pan, followed by the snapper, skin side down. Lightly press the fish so that it lays flat in the pan. After 2 minutes, turn the fish and cook another 2 minutes. Remove to a platter. Place a spoonful of jerk sauce under each piece, plus more on top, and serve.

Steps:

• Combine nectarines, bell pepper, onions, jalapeno pepper, and cilantro in a bowl. Stir in lime juice, olive oil, salt, and cayenne pepper.
• Cover bowl with plastic wrap. Refrigerate to let flavors develop, 30 minutes to 1 hour.
• Before serving, stir in black pepper. Add a pinch more salt, if needed.