Cooking fish in San Diego: Jerk snappers
Food critic and food lover Warren Van Dam has been sampling the best dishes his hometown of San Diego has to offer. A few weeks ago, he came across a simple yet interesting take on jerk snappers, which he shares with everyone in today’s blog.
While shopping for whole fish, look for clear and bright eyes and gills. Ask the fish seller to clean the fish but leave the head on for your feast later on.
Instructions
1. Pat the whole fish dry, both inside and out, and then make three to four vertical slits along the top. This will help facilitate proper seasoning as well as even cooking.
2. Season your jerk snapper with a generous amount of sea salt, freshly cracked pepper, garlic, lemon slices, which should be inserted inside the cavity, and a jerk paste that can be purchased from the store. And add olive oil.
3. On a baking sheet, drizzle some olive oil and add a few sliced pieces of tomatoes. On this note, Warren Van Dam recommends experimenting with varied kinds of tomatoes.
4. Cook the fish for 20 minutes inside a 450-degree oven. Once it looks flaky, take it out.
5. Like the tomatoes, Warren Van Dam suggests experimenting with the jerk marinade as well as the side dishes.
