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ROAST SNAPPER STUFFED WITH CALLALOO

Print Recipe
Author Jehan Powell

Ingredients

  • 2 cups chopped callaloo spinach can be used as a substitute
  • 1 tsp oil
  • ½ onion diced
  • 2 cloves garlic crushed
  • 10 sprigs thyme
  • 1 cup tomatoes chopped
  • ½ tsp salt
  • ½ tsp black pepper
  • For the Fish:
  • 4 small whole snapper cleaned
  • Juice of 1 lime
  • 1 tsp salt
  • 3 cloves garlic crushed

Instructions

  • To prepare fish, slice the sides then place in a bowl with lime juice, salt and crushed garlic and coat well. Set aside.
  • To make the callaloo, in a frying pan over high heat, add oil. When oil is hot add onion and sauté for 2 minutes, until its softened then add garlic and thyme; cook until the garlic is fragrant, about 30 seconds to a minute. Add tomatoes, salt, pepper and callaloo and sauté for about 10 minutes. Add 3 tbsp of water and cook for an additional 5-7 minutes until all the liquid has evaporated. Set aside and cool.
  • To roast the fish, preheat a grill or oven to 400 degrees. Place cooled callaloo stuffing into the cavity of the fish and wrap tightly with foil. If using a grill, place over indirect heat and grill for about 25 minutes. If using the oven, place on a large baking sheet and roast for 30-35 minutes. Allow to cool before unwrapping. Serve warm.