1. Put everything except the fish in a large glass bowl and whisk together well.
2. Add the fish to the jerk marinade, cover, and put in refrigerator to marinade for anywhere from 1 to 4 hours. The longer you leave it, the more intense the flavor.
3. Set grill to medium-high heat.
4. Take fish out of marinade, discard the marinade, and when grill is ready, put fish on grill for 5 or 6 minutes, flip and cook for another 5 or 6 minutes or until fish is white and no longer transparent.
5. Remove to platter and serve immediately.
Buying ready-made jerk seasoning is really the way to go. I find it just as good, if not better, than any attempt by me to make my own. They seem to know what they're doing, especially if you buy authentic jerk seasoning made in Jamaica.
As far as the fish is concerned, I chose grouper because that's what was available to me in my area. However, if you can't get grouper, choose any good solid white-style fish. A real delicate fish, like tilapia, for instance, is just too fragile for this flavor. Jerk is a strong flavor that needs a solid fish.
You could try it on salmon, but you would have two competing flavors, so I don't know how it would work. But, give it a try. Once you buy your jerk seasoning, you might as well experiment a little.
Also, I had some leftover pineapple juice one time I made this and used that instead of orange juice. It was great! You also might like to squeeze a little lime juice in. This is a recipe that you can tweak quite a bit.
There's only one thing you don't want to mess with... Don't use the marinade the fish soaked in. Even cooking it won't work; it just gets nasty.
If you want more for serving along with the fish, double the batch and put half aside. Then you can heat it (even reduce it to intensify the flavor)and spoon it over the fish.
No matter how you make this dish, I know you will enjoy it.