Jerk Snapper with Callaloo & Okra Stuffing

Name: Jerk Snapper with Callaloo & Okra Stuffing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 2
Cuisine: Americas
Ingredients: 2 whole snappers, tilapia or similar fish, scaled, gutted and cleaned (about 500 g/1 lb each); 2 okras, chopped; ½ tsp salt; 535 g/19 oz can Walkerswood Callaloo, drained, or equal amount cooked spinach; salt and black pepper, to taste; 1–2 tbsp Walkerswood Jerk Seasoning or Marinade; 2 tsp butter; 1 lime, juiced; 2 tbsp butter; ¼ tsp grated nutmeg; 1 plum tomato, finely chopped; 1 onion, chopped

Preparation info

Serves
2

Difficulty
Easy
Ready in
35 min

Appears in

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.

Ingredients

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

Americas
Fish course
Pescatarian
Spicy
Gluten-free

Method

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