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Jerk Fish Stuffed with Callaloo

Our Jerk Fish Stuffed with Callaloo is a signature Jamaican Dish combining traditional jerk seasoning with fresh greens.This dish is extremely popular during Easter time but is enjoyed around the world throughout the year. Give this dish a try, we promise you won’t be disappointed!

Ingredients

2x Red Snappers (3 – 4 lbs each) cleaned and gutted
Salt
2 Tsp. JCS Port Royal Fish Frye Seasoning
2 Tbsp. JCS Black Pepper
1x Can of JCS Callaloo
2 to 4 tablespoons JCS Dry Jerk Seasoning

Preparation

1. Preheat the oven to 350 degrees. Lightly oil your roasting pan to fit the fish.
2. Rinse the fish under running water and pat dry
3. Season the fish with salt, pepper and fish frye. Add a little jerk sauce to the insides
4. Stuff the insides with a handful of Callaloo
5. Rub the outside of each fish with 1 to 2 tablespoons of JCS Jerk Seasoning; the exact amount depends on how hot you want your fish to taste
6. Cover with foil and roast until the fish can just be flaked but is not falling apart: 35 to 40 minutes for a 3-pound fish, 45 to 50 minutes for a 4-pound fish
7. Once done, transfer to a serving platter and serve hot
Credit: Foodista








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