Jerked Grilled Red Sea Bream With Pineapple Salsa

Recipe Ingredients

1		Lime - halved, plus
1		Lime - sliced 8 pieces
4		Red Sea bream - (1 1/2 to 2 lbs ea) - cleaned, scaled,
		And scored
6 tablespoons	90ml	Dry Jerk Rub - (see recipe)
8 sections		Fresh thyme sprigs
4 tablespoons	60ml	Olive oil
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
		Pineapple Salsa - (see recipe)

Recipe Instructions

Squeeze the juice from the halved lime on the fish. Rub each fish inside and out with 1 1/2 tablespoons of the jerk rub. Salt and pepper the fish, if needed. Put 2 slices of lime, and 2 sprigs of thyme in the stomach cavity of each fish.

Brush the outside of the fish with oil, and place on a hot grill. Cook about 5 to 6 minutes on each side, until the flesh flakes easily. Serve with Pineapple Salsa.

This recipe yields 4 servings.

Source:
MELTING POT with Cheryl Smith - (Show # MP-1C07) - from the TV FOOD NETWORK

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