Jerk-Rubbed Red Snapper with Green Onion and Cilantro

• 1 medium red onion, coarsely chopped
• 6 green onions, white and green parts, coarsely chopped
• 2 serrano chiles, coarsely chopped
• 1 (1-inch) piece fresh ginger, peeled and coarsely chopped
• 1 clove garlic
• 1 Tbsp fresh thyme leaves
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1/2 tsp ground cloves
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• juice of 1 lime
• 1/4 cup canola oil
• 4 (8 oz) red snapper fillets
• 1/4 cup fresh cilantro leaves

Combine the red onion, two-thirds of the green onions, the chiles, ginger, garlic, thyme, cinnamon, allspice, cloves, salt, pepper, lime juice, and canola oil in a food processor and process until the mixture is smooth.

Put the snapper in a baking dish and spread a few tablespoons of the mixture over 1 side of each fillet. Let marinate in the refrigerator for 20 minutes.

Heat your grill to medium-high.

Combine the remaining green onions and the cilantro leaves on a cutting board and chop until very fine.

Place the snapper on the grill, rub side down, and cook until golden brown and slightly charred, 3 minutes. Turn the fish over and continue grilling until just cooked through, 3 to 4 minutes longer.

Remove the fish from the grill and immediately sprinkle with the green onion-cilantro mixture.