Jamaican cuisine covers a wide range of dishes including a variety of seafood.
However, one of the favorite seafood dishes for both locals and foreigners alike is the much touted roast fish.
It is difficult for one to taste it once and not crave for more once one sits around a dinner table.
Now, it is said that if you give a man a fish, you feed him for a day; teach a man to fish and you feed him for a lifetime.
So, here is the recipe on how to make that Jamaican delight — roast fish!
4 whole white fish (snapper, doctor, etc.)
4 stalks scallions
1/2 small onion
4 cloves of garlic
1 smallish carrot
2 cups sliced okra or callaloo
1 scotch bonnet pepper sliced
1 sweet pepper (bell pepper)
1 fish noodle packet mix or fish spice or chicken noodle packet mix
- Wash fish, and soak in water with the juice from the limes or vinegar.
- Chop scallions, onion, garlic, carrot, sweet and scotch bonnet peppers, slice okras, and mix together with noodle packet and set aside.
- Pat dry fish with paper towels.
- Tear a piece of foil large enough to wrap the fish securely in and put one fish on it.
- Using a sharp knife, make a diagonal slice on either side of the fish.
- Sprinkle both sides of the fish with salt and pepper to taste.
- Open the belly of the fish and stuff it with the mixed ingredients.
- Sprinkle some of the stuffing mix on top and wrap the fish securely in aluminum foil (fold edge of foil two or three times).
- Roast on a closed grill for 45 minutes to an hour. You can also bake in a 350-degree oven for the same amount of time.
Editing by Jesus Chan
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