January 13, 2017
Dinner, Main Dish, Fish,
Snapper, Carribbean, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Birthday, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, July 4th, Mother's Day, Regional Holiday, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Oven Roast, Gluten-Free, High Protein, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Make it from scratch, Spring more
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"If you love jerk seasoning but not too crazy about spicy, then this is for you. This is packed with great Caribbean flavors!! Carefully remove and discard the center bones from the cooked fish and any other bones you can see before digging in."
Cut 3 crosswise slits into both sides of the fish going as deep as the bone; set aside
Grind the ginger, garlic, salt, allspice, cinnamon, nutmeg and pepper with a mortar and pestle and work into a paste; mix in the maple syrup and oil.
Work the paste into the cut slits, sides and inside of fish and place in a refrigerator for 1 hour.
Place the fish on a foil lined, rimmed baking pan that has been coated with non-stick spray.
Place in a preheated 425 degree Fahrenheit oven and cook for 20 to 25 minutes, until fish flakes easily when poked with a fork.
Remove from oven and Serve.
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