2 tablespoons fresh lime juice (from 1 large lime)
1 tablespoon olive oil
¾ teaspoon salt
½ teaspoon pepper
Arrange 6 (12-inch) sheets of heavy-duty aluminum foil** on a work surface.
Divide onions, sweet peppers and jalapeno pepper evenly among sheets of foil; top each with a fish fillet.
Drizzle evenly with lime juice and oil; sprinkle with salt and pepper.
Seal foil packets tightly.
Place packets on grill; cook, turning once, 10 to 12 minutes.
Carefully unwrap a packet to check for doneness; fish is done when it flakes with a fork.
½ cup bottled Jerk sauce or Caribbean Jerk Seasoning
½ cup plus 2 Tbsp olive oil
11/2 tsp peeled, finely chopped fresh ginger
1 lb large shrimp, peeled and deveined
1 cup cherry tomatoes
1 large onion, cut into chunks
1 large red bell pepper, seeded and cut into ¾-inch squares
1 Tbsp chopped fresh parsley, plus more for garnish
Salt and freshly ground black pepper
If using bamboo skewers, soak them in water for at least 20 minutes. Preheat broiler or prepare the grill
In a large bowl, whisk together the Jerk sauce, (or Jerk seasoning, if using) ½ cup olive oil, and ginger. Add the shrimp and toss to coat. Cover and marinate 15 minutes
In a separate bowl, toss the tomatoes, onions, bell pepper, and 1 Tbsp parsley with remaining 2 Tbsp olive oil. Season with salt and pepper. Skewer the vegetables and shrimp
Place skewers on a rimmed baking sheet lined with foil, or, if grilling, place on the grill. Cook, turning once, until vegetables are tender and the shrimp are opaque, 5 to 6 minutes. Garnish with parsley before serving
ROSEMARY ROASTED CHICKEN
1 (5- to 51/2-lb) whole chicken
1 small lemon, cut in half
¼ cup olive oil
2 Tbsp chopped fresh rosemary (or use dried rosemary)
2 tsp celtic sea salt
11/2 tsp seasoned pepper (or use pepper)
½ cup chicken broth
2 Tbsp butter, melted
Preheat oven to 450°F. Rinse chicken, and pat dry with paper towels; place lemon halves inside cavity. Place chicken, breast side up, on a greased rack in a shallow roasting pan. Brush outside of chicken with oil.
Combine rosemary, salt and seasoned pepper; sprinkle mixture over chicken. Pour broth into pan.
Bake 20 minutes. Reduce oven heat to 375°F, and bake 30 minutes longer. Baste chicken with pan juices; drizzle with butter. Bake 20 to 25 minutes longer or until a meat thermometer registers 165°F and juices run clear. Let stand 10 minutes before slicing