News Americas, NEW YORK, NY, Fri. April 7, 2023: It’s almost Easter. Where did the time go? Here is a unique and healthy dish to add to your Easter dinner menu this year that is still authentically Caribbean.
INGREDIENTS
1/4 cup of Margarine
2 teaspoons scotch bonnet pepper, deseeded and finely chopped,
2 sprigs thyme, chopped
3 cloves garlic, finely chopped
1 large onion, chopped
8 ounces Grace Rice
1 cup stock*
1 can Grace Tomato Juice
8-ounce shrimp, cooked
1 tablespoon tomato, diced
1 can Whole Kernel Corn
2 tablespoons dried parsley
1/4 cup White Vinegar
2 cup(s) water
1 teaspoon Grace Caribbean Traditions Fish Seasoning
1/4-ounce Grace Fish and Meat Sauce
DIRECTIONS
Pre-heat oven to 190°C/375°F.
FOR STUFFING:
In a large saucepan melt 2 Tbsps. Margarine.
Add scotch bonnet pepper, chopped thyme, garlic and onion and sauté for 1 minute.
Add Grace Rice, stock and Grace Tomato Juice, stir well. Cover and leave to simmer over flames for 25 minutes or until rice grains are tender. Set aside.
In a large bowl place shrimp, diced tomato, Whole Kernel Corn, parsley and cooked Grace Rice. Combine well.
FOR FISH:
- Clean and wash fish in a solution of vinegar and water.
- Make diagonal cuts on sides of fish. Season with Grace Caribbean Traditions Fish Seasoning, rub inside and outside of fish using 1 Tbsp. Margarine, then stuff fish with rice mixture.
- Using remainder of Margarine, grease aluminium foil, wrap stuffed fish in the prepared foil, place on a baking tray and bake for about an hour.
- Serve fish on a platter, drizzled with Grace Fish and Meat Sauce.
NOTE:
Stock is made by dissolving 1 packet Grace Cock Soup Mix in 2 cups boiling water.
Allow to stand for 10 minutes, strain and use as directed.
*Grace Foods Recipe
