In the meantime, I wanted to share this great recipe for Jerk Snapper that Chef Darek Tindell was kind enough to share with me. This is really a bonus because it is 5 recipes in one. The pineapple salsa is sure to be a staple in my home this spring and summer. Be sure to visit George’s at Alys Beach next time you are on 30A at the Northwest Florida Beaches!
- 1 Skinless Gulf Red Snapper Filet, about 2lbs, cut into 4ea, 6-8oz pieces
- 1 C Caribbean Jerk Spice Blend (recipe provided below)
- 2 Plantains, Ripe, Black, Butter Glazed (recipe provided below)
- 1 Cups Forbidden Black Rice
- 2 C Pineapple Salsa (recipe provided below)
- 6oz Coconut Rum Mollases
- Season both sides of the filet with salt and pepper. Lay filets on the jerk seasoning plate, and coat the exterior of one side of each filet with the dry spice mixture evenly and completely covered.
- Heat a flat grill or large saute pan with oil on medium heat. When the pan has reached temperature, place the filets, jerk side down, turn the flame down to low and cook until the fish is visibly cooked ¾ of the way and has turned white around the outside edges, from its pinkish hue. There will be a bit of smoke rising and there should be some caramelization of the sugars in the spice mixture. Turn over and finish cooking the filet through until it reaches a minimum temperature of 145F internally.
- 1 tablespoon allspice
- ¼ teaspoon ground cinnamon
- ¼ cup light brown sugar
- 1 teaspoon red pepper flake
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cumin
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- Mix together all seasonings thoroughly in a bowl.
- 1 cups diced fresh pineapple
- .5 cup diced red pepper
- ¼ cup chopped cilantro
- ⅛ cup finely chopped red onion
- 1.5 tablespoons finely chopped jalapeno pepper, stemmed and seeded
- 1 T clove garlic, minced
- Juice of 1 large lime
- Salt, to taste
- In a medium bowl, combine pineapple, red pepper, cilantro, red onion, jalapeno, garlic, and lime juice. Stir until well combined. Season with salt, to taste. Serve at room temperature or chilled.
- 1 Cup Black Rice
- 1 ½ C Water or Chicken Stock
- 1 14oz Can Coconut Milk
- 1 Red Bell Pepper, Small diced
- 1 Yellow Bell Pepper, Small Diced
- 7 ea Green Onions/Scallions
- 4 T Brown Sugar
- Combine water and rice in a medium saucepan. Bring to a boil, reduce heat to maintain a gentle simmer, cover and cook until the rice has absorbed all the water, about 20 minutes. The rice should be cooked yet still somewhat firm. Bring the coconut milk to a boil in another medium saucepan. Reduce heat to medium-low, add the bell peppers, sugar and salt. Stir until the sugar and salt are dissolved. Add the rice to the pan, cover and cook until the rice softens and absorbs almost all the liquid, about 15 minutes. Finish by folding in the greed onions, just before serving.
- 3 tablespoons unsalted butter
- ¾ cup packed brown sugar
- 2 tablespoons apple cider vinegar or sherry vinegar
- 4 very ripe (black) plantains, Cut into 4 pieces on the bias
- 1 T Cinnamon
- Place the butter and sugar in a small saucepan over medium heat and cook until the butter is melted and the sugar is dissolved in it. Add the vinegar and cinnamon and stir well. Remove from the heat and set aside for plantains
- Prepare, grill, and serve the plantains
- Heat your grill or saute pan to high close with a lid. Oil the grill grates or oil the pan whichever you method, liberally. Salt and pepper and coat outside of plantains with glaze. Cook for 8-10 minutes. Turn the plantains over and baste the plantains with the butter glaze. Close the lid and continue cooking for another 5 minutes. Brush a bit more glaze on the plantains before removing them from the grill.
- 1C Rum
- ½ C molasses, dark, unsulfured
- 1T Coconut Extract
- Place rum in a sauce pot and reduce on medium heat until only ¼ C remains. Stir in the coconut extract and molasses and allow to steep for 10 mins. Cool the sauce under refrigeration. Reserve and sauce the plate after cooking the fish around the outside.
Photos via George’s at Alys Beach
Looks amazing ! I love all the spices used for this dish . Will try this one for sure . We love salsa so I know I’ll be making it and sharing it with friends . Thank you so much for these wonderful recipes that will be enjoyed by many !!!
I just discovered your blog and am thrilled to see a recipe from George’s. It’s my favorite restaurant ever! Do you happen to have the recipe for Spicy Salt and Pepper Shrimp with Thai Vinaigrette? It’s fabulous… the best meal I’ve ever had. I know I won’t be able to make it to be as delicious as George’s, but something close would be awesome.
I don’t have that recipe but it sounds fantastic!
I got so excited that I forgot to say that I love your blog and have subscribed. Thank you! Beth