Jamaican Stuffed Fish With Ritz
This recipe is a family favorite. The whole fish, normally yellowtail snapper or parrotfish, is stuffed whole, tied with strands of banana leaf, and placed on huge sticks where it is cooked over an open fire.
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- Servings
- 4 Servings
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- Serving size
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1⁄4 recipe
Ingredients
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whole-wheat crackers (crushed)
- 2 cup
- 2 cup
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fresh thyme (minced)
- 1 tsp
- 1 tsp
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small whole fish (such as snapper or trout, cleaned, scaled, and scored in a crisscross pattern)
- 2
- 2
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Juice of 1 lime
- 1
- 1
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olive oil
- 1 tbsp
- 1 tbsp
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hot chili (seeded and minced, such as a Scotch bonnet, serrano, or jalapeño)
- 1
- 1
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green onion (scallion) (chopped)
- 1 bunch
- 1 bunch
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buttery spread (trans fat–free nonhydrogenated, (such as Smart Balance), melted)
- 1 tbsp
- 1 tbsp
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Toothpicks for securing fish
- 1
- 1
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kosher salt, to taste
- 1
- 1
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Directions
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Rub the scored surface of the fish with oil, lime, and salt.
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Make the stuffing by combining the crushed crackers, thyme, hot chili, scallions, and melted butter in a medium bowl. Fill the cavity of the fish with the stuffing, and using a toothpick or metal skewer, secure the opening by weaving skewer to close fish. You can also stick toothpicks into the bottom of the fish at 2-inch intervals to secure.
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Preheat grill to medium-high heat and place on grill grate. Cook as per directions for direct heat method (page 3) for 15–18 minutes, turning occasionally, until cooked through and crusted on the outside.