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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.


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


Pre-heat oven to 190°C/375°F.


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.


  • 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.


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

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