Grilled Jamaican Jerk Snapper with Chilled Mango and Pineapple Salsa

Make the salsa first so it has time to chill. Combine the diced mango, pineapple, red onion, cilantro and the juice of one lime in a bowl with a pinch of salt. Toss, cover and refrigerate for at least 30 minutes — the onion mellows and the fruit releases a light syrup.

Serves 4

Ingredients

• 2 whole red snapper (about 1.5 lb each), scaled and gutted
• 2 tablespoons ground allspice
• 1 tablespoon fresh thyme leaves
• 1 Scotch bonnet pepper, seeded and minced
• 4 scallions, roughly chopped
• 4 garlic cloves
• 2 tablespoons soy sauce
• 2 tablespoons dark brown sugar
• 3 tablespoons vegetable oil
• 1 ripe mango, diced small
• 1 cup fresh pineapple, diced small
• 1/2 small red onion, finely diced
• 1/4 cup cilantro leaves, chopped
• 2 limes, one juiced and one cut into wedges

Instructions

1. Make the salsa first so it has time to chill. Combine the diced mango, pineapple, red onion, cilantro and the juice of one lime in a bowl with a pinch of salt. Toss, cover and refrigerate for at least 30 minutes — the onion mellows and the fruit releases a light syrup.
2. Blend the allspice, thyme, Scotch bonnet, scallions, garlic, soy sauce, brown sugar and 2 tablespoons of the oil into a thick, dark paste. Work in short pulses and scrape the sides so the mixture stays coarse rather than watery.
3. Pat the snapper completely dry inside and out. Cut three diagonal slashes through the thickest part of each side, down to the bone, so the marinade reaches the interior and the fish cooks evenly.
4. Rub the jerk paste over both fish, pushing it deep into the slashes and the cavity. Let the fish marinate at room temperature for 30 minutes, or refrigerate up to 4 hours for a heavier spice note.
5. Heat a grill to medium-high and clean the grates thoroughly, then oil them with the remaining tablespoon of oil on a folded paper towel held with tongs. A clean, oiled grate is the only thing standing between you and torn fish skin.
6. Grill the snapper for 7 to 8 minutes per side without moving it, turning once with two spatulas. The fish is ready when the skin is blistered and dark and the flesh at the thickest slash flakes cleanly away from the bone.
7. Rest the fish on a platter for 5 minutes, then serve whole with the cold fruit salsa spooned alongside and lime wedges for squeezing.
8. Jerk seasoning grew out of the cooking of the Jamaican Maroons, who smoked and spiced meat over pimento wood in the island's interior. Allspice — pimento — is the backbone of the blend, and the Scotch bonnet supplies its unmistakable fruit-forward heat. Pairing that intensity with a cold, sweet mango and pineapple salsa is a classic island move: the fruit doesn't cancel the fire so much as give it somewhere cool to land between bites.

Nutrition (estimated, per serving)

• Calories: 520 kcal
• Protein: 58g
• Fat: 16g
• Carbohydrates: 34g
• Fiber: 4g
• Sugar: 26g
• Sodium: 760mg