Jamaican Grilled Stuffed Red Snapper
Whole snapper—stuffed with highly seasoned greens, crimped in foil, and sizzled over the fire—isn't just festive. It's practical summertime entertaining.
Keywords
- Main Courses
- Caribbean
- Latin America & Caribbean
- Fish & Seafood
- Vegetables
- Fruits & Vegetables
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Ingredients
- 2 tablespoons unsalted butter
- 6 scallions, sliced thin (½ cup)
- 5 garlic cloves, minced
- 2 teaspoons minced fresh thyme
- ½ teaspoon grated fresh ginger
- ½ teaspoon minced Scotch bonnet chile
- 4 ounces okra, trimmed and chopped (½ cup)
- ½ teaspoon table salt
- ¼ teaspoon pepper
- ¼ teaspoon ground allspice
- 8 ounces callaloo, stemmed and cut into ½-inch pieces (6 cups)
- 2 tablespoons chopped fresh cilantro
- 3 scallions, minced (¼ cup)
- 8 garlic cloves, minced
- 1 teaspoon table salt
- 1 teaspoon onion powder
- ½ teaspoon brown sugar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne
- 4 (1- to 1¼-pound) whole snapper, scaled, gutted, fins snipped off with scissors
- ¼ cup cane vinegar
- 2 tablespoons unsalted butter, cut into 8 pieces
- Lime wedges
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