Island Style Slash and Burn Jerk Snapper with BBQ Beer Baste
|4 x 1 ½ lb.||red snapper, fins removed, gutted and scaled|
|3 tbsp.||jerk paste|
|2 tsp.||lime juice|
|1||lime, zested and zest finely chopped|
|8 slices||par-cooked bacon|
|2||green onions, sliced|
|2 sprigs||fresh thyme|
|¼ cup||King of the Q Outstanding Gourmet BBQ Sauce or your favorite gourmet style barbecue sauce|
|1 tbsp.||lime juice|
|1 tbsp.||jerk paste|
|barbecue fish basket|
Preheat grill to high, about 550°F.
Using a knife make 3 to 4 scores down the fish, cutting down almost to the backbone, approximately every inch to inch and a half apart and set aside.
In a bowl, combine jerk paste, lime juice, lime zest, oil and honey and set aside.
In a small bowl combine the green onion, lime, thyme and marinade. Stuff the green onion and marinade mixture into the cavity of the snapper.
Spread jerk paste mixture evenly over the outside of the fish, pressing the mixture into the slashes. Marinate for a maximum of 15 to 20 minutes.
Stretch each bacon slice and secure to outside of fish with a toothpick. Wrap bacon slice tightly around the body of the fish, securing with another toothpick. Repeat with remaining bacon slices until the entire snapper is wrapped. Baste the bacon wrapped snapper with a little more marinade.
Place bacon wrapped snapper into a fish basket. Place fish basket onto hot grill and grill with lid open for about 2 to 3 minutes per side to char. After fish is charred on both sides lower grill temperature to low and continue to grill for 8 to 12 minutes per side until cooked through.
While the fish grills, prepare the barbecue baste. Into a bowl combine the barbecue sauce, beer, lime juice, honey and jerk paste. Stir to combine and set aside.
During the last half of grilling time, baste the snapper liberally with the BBQ Beer Baste, ensuring that the baste gets into all the slashes.
Squeeze the juice of half a lime over top of snapper and remove from grill. Garnish with green onion, lime slices and fresh thyme. Serve immediately.
Serves 4 to 6