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Jerk Snapper Stuffed With Callaloo
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| What You Need: |
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3 One pound whole red snappers, scaled and cleaned
1 tablespoon lime juice
3 cups water
1 teaspoon salt
1 teaspoon black pepper
4 tablespoon jerk sauce
2 teaspoon olive oil
1 small onion, sliced
1 medium carrot, cut into strips
6 whole okra, cut in half, lengthwise
1 cup canned callaloo or 1˝ cups of fresh spinach, chopped
4 tablespoon butter
Fresh lime wedges (garnish)
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| How To Cook: |
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1. Preheat oven to 375°F, or barbecue to 350°F.
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2. In a large bowl, wash fish with water and lime juice.
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3. Season with salt, pepper and 1 tablespoon of the jerk sauce. Set aside.
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4. In a separate bowl, combine remaining jerk sauce, olive oil, onion, carrot, okra and callaloo or spinach.
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5. Stuff mixture into fish cavity. Dot each fish with 1 tablespoon butter. Lightly grease foil with olive oil or non-stick spray.
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6. Wrap each fish in foil. Bake in the oven or on the barbecue for 20 to 30 minutes.
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