Ingredients:
1 lb red snapper fillets or 1 lb any firm light-fleshed fish
1 lemons, quartered
olive oil, to taste
soy sauce, to taste
habanero sauce or red pepper sauce, to taste
1 tablespoon ground allspice
1 tablespoon dried thyme
2 teaspoons curry powder
1 tablespoon mild paprika
2 teaspoons sugar
1 teaspoon salt
1 1/2 teaspoons black pepper
1 tablespoon cayenne pepper
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Directions:
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.
Servings: 2-4
Time preparation: 60 min.
Time total: 72 min.