Make the Caribbean Salsa by cutting up all of the fruit and vegetables and put in a bowl. Mix in the lime juice and olive oil to mix together.
Caribbean Jerk Rub
Mix up the rub together in a bowl. Stir and store in a sealed container.
Branzino
Set grill up for direct heat 375-400 degrees.
While the grill is heating up, rub both sides of the Branzino with the jerk seasoning. Place the fish on the grill and cook for 2-3 minutes each side. This goes so fast because the fish is thin. You know it is fully cooked when it turns opaque.
Remove from grill and top with Caribbean Salsa.
Notes
Grilling Skin: Grill with the skin side down first. Overcooking: Don't overcook fish as it gets to be too tough. Trust the timing if it is filets. If you are grilling a whole fish, increase the time.Over Seasoning: Don't worry about over seasoning the fish. The rub is mild and not salty so you won't have a big aftertaste that you are trying to get rid of.Rub Storage: 1-2 years if it is kept in a sealed container. Salsa Storage: Up to four days in a sealed container if all of the fruit and vegetables were fresh when you made it. Alternatives to Grilling Straight on Grill: Consider using a cast iron skillet or using a Copper Grilling Mat as nothing ever sticks to it. If you want to cook it on your grill grates but are worried about it sticking, make sure to oil the grates really well before using. If you are worried about the fish falling apart when grilling, you can use a fish basket.