Jamaican Roast Fish with Okra
Easy Jamaican fish recipe made with whole red snapper and buttery, seasoned vegetables.
Servings: 4
Equipment
- Mixing bowl
- Sharp knife
- Heavy duty foil
Ingredients
- 4 whole red snapper fish ~3/4 lb each, scaled and cleaned
- 1 large carrot cut into match sticks
- 6 okra sliced on a bias into rounds
- 1/2 red bell pepper julienned
- 4 garlic cloves minced
- 2 scallions chopped
- 4 thyme sprigs leaves removed from stems
- 1 scotch bonnet pepper seeds removed, sliced thin
- 2 tbsp Jamaican fish seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp Caribbean green seasoning
- 8 tbsp salted butter
Instructions
- In a large bowl, combine the carrot, okra, red bell pepper, garlic, scallion, thyme, and scotch bonnet pepper. Add 2 tablespoons of green seasoning and 1 tablespoon of Jamaican fish seasoning. Mix well and set aside. You should have at least 2 cups of seasoned vegetables.
- Using a sharp knife, make two ¼-inch slits on each side of each fish. In a small bowl, combine 1 tablespoon of Jamaican fish seasoning, ½ teaspoon of salt, and ½ teaspoon of black pepper. Pat dry and season each fish evenly on both sides, inside the cavity, and inside the slits.
- Cut four large squares of heavy-duty aluminum foil. Rub ½ tablespoon of butter in the center of each piece of foil. Place one fish on top of the butter. Stuff the cavity with about¼ cup of the vegetable mixture and ½ tablespoon of butter. Add another ¼ cup of vegetables over the top of the fish, followed by 1 tablespoon of butter. Repeat with the remaining fish, vegetables, and butter, dividing everything evenly among the four fish.
- Fold the foil over the top and bottom of each fish, then roll the right and left sides tightly to seal the packet and keep the butter and cooking juices from leaking out.
- If cooking on the grill, place the foil packets on a hot grill and cook for 15 to 20 minutes. If cooking in the oven, place the packets on a baking sheet and roast at 400°F for 20 to 25 minutes, or until the fish is cooked through and flakes easily from the bones. Carefully open the packets, as hot steam will escape.
