Stuffed Grilled Red Snapper

This recipe has been given a distinct island twist – a Jamaican variation on ceviche, a dish popular in the Latin American countries.

Grilled Red Snaper

Click here to see this food photo submitted for the ‘A Time to Grill’ Gastropost food mission, featured in the food and drink section of the newspaper.


  • 2 Red Snapper, scaled and gutted
  • 2 Lemons, cut into think slices
  • Sea Salt
  • Black Pepper
  • Garlic Powder
  • Allspice
  • Peppercorn, crushed (optional)
  • 1 Scotch Bonnet Pepper
  • 10 Pimento Seeds
  • 2 Onions
  • White Vinegar
  • Olive Oil
  • 2 Carrots
  • 2 Cups Spinach, chopped
  • 2 Sweet Peppers


  1. Wash and towel dry fish.
  2. Cut small deep gashes on each side of the fish.
  3. Brush fish with olive oil, season well with sea salt, black pepper, garlic powder and allspice.
  4. Place a few slices of lemon in each of the cavities.
  5. Place fish on the grill and grill until golden brown, about 6 minutes. Carefully turn the fish over and continue to grill for 6 to 8 minutes or until cooked through.
  6. Season spinach with sea salt and pepper, cook.
  7. Stuff the grilled fish with the cooked spinach.
  8. Slice onions, scotch bonnet pepper, sweet peppers, carrots (julienne) and place in a small pot with vinegar. Add pimento seeds as well.
  9. Boil contents on stove for approx. 5 min. (Be careful of your eyes burning if contents are overheated).
  10. Pour contents on the grilled fish for a hot and spicy flavour.
  11. Sprinkle with crushed peppercorn (optional).

Stuffed Grilled Red Snapper

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