Timid Jerk Snapper -Fulljoy!!!

If you love jerk seasoning but not too crazy about spicy, then this is for you of course you can spike the heat by adding some cayenne if you like. 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.

INGREDIENTS

2 (8 ounce each) red snapper, scaled, head removed, tail intact

1 (10 gram) piece peeled chopped fresh ginger

2 cloves garlic chopped

1/2 teaspoon salt

1/4 teaspoon allspice

1/4 teaspoon onion powder

Dash cinnamon

Dash nutmeg

Dash ground pepper

1 teaspoon maple syrup

2 teaspoon vegetable oil

DIRECTIONS

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.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.