Jerk is a traditional way of BBQ in Jamaica. I use Walkerswood Jamaican Jerk Seasoning. This dish presents well; place on a platter and surround the fish with slices of fresh fruit and vegetables. I recommend pineapple, green and black large seedless grapes cut in half, mango, lime, papaya, bell pepper, purple onions, capers.
3 pounds salmon, fillets, 1 tablespoon Walkerswood jerk seasoning, 1 tablespoon granulated garlic, 1 tablespoon onion powder, 2 teaspoons dried thyme, 1 teaspoon dried parsley, 1 cup of white wine, 1/4 teaspoon dried dill weed, and 2 garlic clove, minced.
Always buy fresh fish, ask to smell the fish. Fresh fish smells like clean water. Wash and remove any bones from the fish. Use a tweezer or your fingernails to remove the bones, lightly brush your hand over the top of the fish, you will feel the bones, pull them out. Get out a small bowl, add the jerk seasoning, granulated garlic, onion powder, thyme, and parsley to the bowl, mix well, set aside. It’s time to season the fish, rub the seasoning in the bowl all over the fish. Put the fish and 1/2 cup of the wine in a plastic storage bag and refrigerate overnight. Remove the fish from the frig allow the fish to reach room temperature, sprinkle the remaining wine, dill, and garlic on the fish. Place the fish in a shallow glass baking dish. Cover with foil and bake for 30 minutes or until the fish is opaque and flakes easily with a fork and is golden brown.
When you are ready to serve, put the fish on a platter. Surround the fish with pineapple, green and black large seedless grapes cut in half, mango, lime, papaya, bell pepper, purple onions, drained capers.