A simple way to cook whole fish, authentic Jamaican style, is to steam it. To start, the fish is prepared and seasoned well. Chopped onion, scallion, garlic, thyme, scotch bonnet pepper and other ingredients of your choosing are then sauteed before the fish is added to the pot. These ingredients release their unique flavours into the flesh of the fish, creating a savoury melange. When your fish is ready, it can be enjoyed in the delicious broth-like liquid in which it is steamed. Okra is usually add at the end of the cooking process. Today’s quick recipe, are individually wrapped fish stuffed with green leafy vegetables; cooked with the same great flavour as Jamaican steamed fish. Season to taste, set to bake (or grill), relax, then enjoy.
Foil-Baked Stuffed Red Snapper
Juicy, flavour-infused baked fish!
- 4 medium-sized whole Red Snapper (scaled, cleaned)
- 1 large onion, chopped
- 2 stalks green onion, chopped
- 4 sprigs thyme
- 4 cloves garlic, minced
- 8 pimento seeds (optional)
- Scotch bonnet pepper, minced (as desired)
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons butter
- Sea salt & freshly ground black pepper
- 3 – 4 cups packed spinach or bok choy
- Preheat oven to 200°F (95° C). Prepare 4 large rectangular pieces of foil paper to fit the size of each fish.
- Clean the fish with lime and cold water, pat dry.
- Season the whole fish (inside and out) with salt and pepper. Place on top of the foil paper.
- Divide the ingredients evenly. Stuff each fish with a sprig of thyme, spinach or bok choy, some of the onion, garlic and green onion. Drizzle with 1/2 tablespoon olive oil. Top with 1 tablespoon butter. Add the scotch bonnet pepper and pimento seeds. Top fish evenly with remaining ingredients.
- Pinch the ends the foil paper together to fully seal (there should be no air pockets). Bake fish for 45 minutes.