News Americas, NEW YORK, NY, Fri. April 28, 2017: As the summer months approaches, it is time to prepare for the summer BBQs and outdoor meals.
As a meat and sea food lover I will prepare the usual fare of chicken, turkey, pork, sausages, burgers, steak and various sea foods, such as grill shrimp, lobster and roast stuff fish. I will jerk some and some I will grill after a simple marinade of oil, salt, black pepper and garlic.
I will also select a few starches like plantains and Irish and sweet potatoes and add several vegetables to the menu. For example, I will add egg plant, zucchini, asparagus, tomatoes, yellow squash, carrots, and sweet peppers. In addition I will add spinach and lettuce for a simply salad.
Today I will share with you my recipe For Stuffed Roast Fish on the grill.
2 Whole Jack Fish or 2 Whole Red Snapper
1/2 lemon juice
5 cups water
Black pepper to taste
1 large onion (minced)
2 cloves garlic (minced)
4 stalks scallion (minced)
1 small scotch bonnet pepper minced )
2 sprigs thyme
4 whole pimento seeds
4 tablespoons butter
2 cups cabbage (chopped)
6 whole okra, (chopped)
2 pieces aluminum foil or banana leaf
METHOD / DIRECTIONS:
Clean fish with a mixture of lemon juice and water.
Marinate fish for one hour with salt, black pepper onion, garlic, scallion, scotch bonnet pepper, thyme, pimento seeds and 2 tables spoon of melted butter.
Stuff the marinade into the cavity/ belly of each fish. Add cabbage and okra.
Place each fish in the center of the aluminum foil or banana leaf.
Add remaining butter, then wrap the fish securely.
Place on heated charcoal grill and leave to roast for 10-15 minutes.
EDITOR’S NOTE: Minna LaFortune is a trained Caribbean caterer and also president of the Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at www.facebook.com/groups/bestfoodscaribbean/