JAMAICAN OVEN-MADE JERK FISH, WITH SAUTEED ESCOVITCH VEGETABLES

Wash in water and lemon juice, being sure all the scales are removed and preferably removing back from salmon. Be sure to cut about slices on each side of the snappers. In a bowl add all the dry seasoning except for cinnamon powder and ground ginger with jerk marinade. Add 1 tbsp olive oil and combine well. Pat dry fish and rub season onto fish and on the inside of the snapper and inside slices you made, leaving about a ½ of a tsp for later . Cover and marinade at least 1 hour. I use a baking pan that has a rack .Preheat oven to 350.While oven is preheating put the baking rack in so it could get hot, you have to be careful with fish as it is easy to fall apart. When oven is preheated, put the baking rack onto the baking pan and spray with cooking spray, layer the fish onto the baking rack and bake for 20 minutes on one side, remove the baking pan and using one or two spatulas gently flip them onto the next side and bake another 20 minutes. In the meant time in a small saucepan, add ketchup, honey, ground all spice and remaining marinade mix , slowly sauté about 4 minutes. Also in a skillet, heat remaining 1 tbsp olive oil, and the garlic and onion first, sauté about 2 minutes, then add all the remaining vegetables with the sugar and vinegar, stir and combine well, cover, and let simmer about 5 minutes. When fish is done, remove from oven and lay on a flat surface, using a barbeque brush, lather sauce onto fish. You can add the sauté vegetables now or right before serving. o