Jerk is a traditional way of BBQ in Jamaica. I use Walkerswood Traditional Jamaican Jerk Sauce as my base. Get out a bowl, add 2 T. Wakerswood Jamaican Jerk Sauce, 2 T. orange juice, 1 tsp. orange zest, 1/4 tsp. pineapple habanero hot sauce, 1 tsp. minced garlic, 1 tsp. garlic oil, 1/2 tsp. low sodium soy sauce, 1/4 tsp. ground cinnamon, 1/4 tsp. allspice, and 1/4 tsp. dried thyme.
3 lbs. salmon portions, 1 T. Walkerswood jerk seasoning, 1 T. granulated garlic, 1 T. onion powder, 2 tsp. dried thyme, 1 tsp. dried parsley, 1 cup of white wine, 1/4 tsp. dried dill weed, and 2 garlic cloves, 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, and drained capers.