Whole Jerked Red Snapper

Ingredients

• Four head-on 1- to 1 1/2-pound red snappers
• cleaned
• 1 Scotch bonnet chile
• seeded and coarsely chopped
• 4 large scallions
• coarsely chopped
• 3 garlic cloves
• 1 small shallot
• coarsely chopped
• One 1/2-inch piece of peeled fresh ginger
• coarsely chopped
• 1 teaspoon chopped thyme
• 1 1/2 teaspoons kosher salt
• 1 teaspoon brown sugar
• 1/2 teaspoon ground allspice
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon ground cinnamon
• 2 tablespoons vegetable oil
• plus more for the grill
• 1 tablespoon dark rum
• 1 tablespoon fresh lime juice
• 1 tablespoon water
• 2 teaspoons soy sauce

Instructions

1. Make 3 crosswise slashes down to the bone on each side of each fish.
2. In a food processor, process the chile, scallions, garlic, shallot, ginger, thyme, salt, brown sugar, allspice, pepper and cinnamon until a coarse paste forms.
3. Add 2 tablespoons of oil, the rum, lime juice, water and soy sauce and puree.
4. Arrange the fish in a shallow dish.
5. Stuff the cavities and slashes with the seasoning; refrigerate for 1 hour.
6. Light a grill.
7. If using fish baskets, lightly brush with oil and place the fish inside.
8. If using a fish grate, preheat it and lightly brush with oil.
9. Grill the fish over a medium-hot fire until cooked through, 8 minutes per side.
10. Serve at once.