<em>This recipe is featured in the story, <a href="https://food52.com/blog/22631-jj-johnson-grilled-bass-jerk-seasoning-homage-to-his-great-aunt">This Smoky, Citrusy Grilled Bass Is an Homage to My Great-Aunt's Jerk Seasoning</a>, sponsored by <a href="https://f52.co/2ye8qOI">Bosch</a>.</em> <br /> <br />Jerk dishes take me back, way back. First to my great-aunt, whose cooking connects me to the West Indies every time I get a taste of pork or chicken that's been dry rubbed with that island mix. The irony is that as a kid, growing up in a family that hailed from Barbados and Puerto Rico, I didn't really like island food. I wanted to eat American food like meat loaf and spaghetti. <br /> <br />But once I became a chef, I fell in love with all the flavors I grew up with. This is basically my homage to my aunt's recipe. All I've done here is add citrus to it to brighten up the flavors. <em>

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