• 2 sheets Reynolds non-stick foil or regular foil, 16 to 18 inches long
  • 1 whole (1½ to 2 lb) Red Snapper, fully dressed
  • 3 tbsp Jerk seasoning paste
  • 3 tbsp Honey
  • 1 small Onion, sliced
  • 1 Carrot, sliced
  • 1 rib Celery, sliced
  • 1 small Red pepper, sliced
  • 1 tbsp Thyme, chopped
  • 1 tbsp Lime juice
  • salt and pepper
  • 1 tbsp Butter

Mix together the onion, carrot, celery, red pepper, thyme, lime juice and season with salt and pepper. Set aside

Preheat grill to about 500?F with one side on high and one side on low.

Place the foil in a flat surface. Place the fish on the foil and with a sharp knife, score the fish right down to the bone about every inch for 3 to 4 slashes on each side. Rub the jerk honey all over the fish, inside and out. Stuff the cavity of the fish with the vegetable mix, putting any extra under and on top of the fish. Fold each side of the foil over the top of the fish to create a tightly sealed pouch.
Place the foil pouch onto the low side of the grill and close the lid. Grill/bake the fish for 20 minutes or until fully cooked and heated through. Remove from grill and allow to rest for 3 to 4 minutes before opening. Stand back and allow the steam to escape.

Serve with Jamaican style rice and peas
Serves 2