Jerk Snapper with Callaloo & Okra Stuffing


Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

Walkerswood Caribbean Kitchen

Walkerswood Caribbean Kitchen

By Virginia Burke

Published 2001

  • About

This recipe requires whole fish in order to use the stuffing to best advantage. It can be prepared in the oven or on a barbecue. It is a hot and spicy dish and works well with ‘hard dough bread’ to sop up all the juices.


  • 2 whole snappers, tilapia or similar fish, scaled, gutted and cleaned (about 500 g/1


Wash inside and outside the fish with lime juice. Mix the jerk seasoning or marinade with the butter and salt. Score the fish across the body with three slits and rub the seasoning mixture inside and outside thoroughly. Leave to marinate overnight or for a few hours.

Preheat the oven to 180°C/350°F/Gas Mark 4