Ingredients Jump to Instructions ↓

  1. 2 tablespoons ground coriander

  2. 2 tablespoons ground ginger

  3. 2 tablespoons light brown sugar

  4. 1 tablespoon onion powder

  5. 1 tablespoon garlic powder

  6. 1 tablespoon kosher salt

  7. 1 tablespoon habanero powder

  8. 2 teaspoons coarsely ground black pepper

  9. 2 teaspoons dried thyme

  10. 1 teaspoon ground cinnamon

  11. 1 teaspoon ground allspice

  12. 1 teaspoon ground cloves

  13. 1 red snapper, scaled and gutted Escovitch Sauce, recipe follows

Instructions Jump to Ingredients ↑

  1. Preheat the grill to medium-high. Combine all of the spices in a medium bowl. Set aside half of the spice rub in an airtight container for another use; store at room temperature for up to 6 months. Rub both sides of the fish with the remaining half of the spice rub. Grill on both sides for about 4 to 5 minutes on each side, or until just cooked through. Remove from the grill and immediately pour the Escovitch sauce over the fish and serve.


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