Grilled Mahi Mahi with Jerk Spice (Martinique)

This dish could not be more Caribbean if we included with it a set of steel drums and a puka shell necklace. The warming flavours and gentle spice of jerk seasoning - redolent of allspice, cinnamon, and peppers - evoke the classic Jamaican preparation of grilling seasoned meats and seafood over an open flame. We pair it with pan-seared mahi-mahi, a tender, meaty warm-water fish and you daydream of a Martinique vacation.

For the marinade:
1 red onion, roughly chopped
1½ tsp. dried thyme
2 scallions, green tops only, chopped
1 tsp. allspice
½ tsp. ground cinnamon
1 Tbsp. white pepper
¼ tsp. ground nutmeg
1 jalapeno, chopped
2 Tbsp. olive oil
3 tsp. sea salt

For the fish:
4 (5 oz) mahi mahi fillets
sea salt

Prepare the marinade: Place all ingredients into food processor and process for 15 seconds. (There will be extra marinade. Marinade can be refrigerated for 1 week or frozen up to 2 months.)

For the fish: Season the fish with salt and spoon 2 tsp. of the jerk marinade on each side. Place into a hot grill or grill pan and turn heat down to medium. After 2 minutes (should be brown) turn over and cook 3-5 minutes, until fish is cooked through.

Makes 4 servings.