Ainsley Harriott brings us a true taste of the Caribbean with this succulent spiced snapper recipe Ingredients: 2 fillet Snapper rice and peas, to serve For the jerk sauce: 225g Onions, quartered 2 habaneros, or scotch bonnet chillies, halved and seeded 50g fresh ginger root, roughly chopped ½ tsp ground allspice 15g thyme leaves 1 tsp freshly ground black pepper 120ml white wine vinegar 120ml dark soy sauce 2 garlic clove vegetable oil Method: 1. Put all the ingredients for the jerk sauce into a food processor and blend until smooth. 2. Place the snapper in a large shallow dish; pour over the sauce, cover and leave to marinate in the fridge for 24 hours, turning the fish every now and then. 3. Cook the snapper in a griddle pan over a medium heat for 8 minutes on each side, or until lightly golden and cooked through. Alternatively, cook on a barbecue. Serve straight away with rice and peas.