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I put this recipe up by itself yesterday, and a couple of people asked me to post it here too.

Spicy Jerk Marinade for Seafood, Pork or Chicken

In a blender, combine the following:

1 large red onion, peeled, rough chopped
1 large shallot, peeled, rough chopped
2 large garlic cloves, peeled, rough chopped
1 large red bell pepper, cored, seeded, rough chopped
1 large jalapeno pepper, cored, seeded, rough chopped
1 1/2 tsp Dry Thyme
Juice of 1 lemon (or lime)
3 tsp Kosher Salt
1 tsp freshly ground Allspice
1 tsp sharp cinnamon
1 tsp white pepper
1/2 tsp fresh ground nutmeg
2 TBS Olive oil

Blend everything to liquify, by leave it a bit chunky. Store for up to a month in a refrigerated, covered container.

I lay out my fish in a marinating pan, and put a coat of the marinade on it, flip it, and coat the other side. On a mild fish like Tilapia I only marinate for an hour. Shrimp can marinate for a couple of hours; the same for stronger fish like tuna or mahi-maki. Later this week I'm going to use some of this to prepare some scallops...

I cook the fish with the marinade still on it, in a hot pan with a little olive oil, about 3 minutes per side, covered, until done.

Tilapia done this way, then chilled, makes an outstanding fill for fish tacos...

I'm sure you could use this on pork as well as chicken; and it might make an interesting stuffing for a pork tenderloin...use your knife steel to puncture the tenderloin along it's length, then use a pastry bag to inject the marinade in the center. Truss it up and roast till done... It will overpower a mild piece of meat or fish if you marinate it for too long, so take it easy with this stuff until you get a feel for it's potency. If it's not spicy enough for your tastes, a bit of cayenne pepper or even a couple of your favorite hot chilies added to the blender will kick it up to as hot as you prefer.

Enjoy!