Stuffed and Grilled
Whole Boneless Fish 1 boneless whole fish (preferably red snapper) Prepare fish. Combine Worcestershire sauce, lime juice, white wine, and
mixed seasonings to fish marinade. Marinate fish for three minutes. Steam
callaloo and okra with margarine and cool. Remove fish from marinade and
stuff with callaloo and okra, then lightly coat with flour and brush with
oil. Place on a charbroil grill for three minutes on each side or until
cooked. Prepare sauce. Add water and cornstarch to make a paste. Combine stock,
sugar, and soy sauce in sauce pan and stir until the sugar is dissolved.
Stir in cornstarch until the sauce thickens and is clear. Add carrots,
onion, green pepper, ginger, and let simmer until they are tender. Add vinegar and pineapple to the sauce and simmer for one minute. After
fish is grilled to your desire, place it on a plate and top with sauce.
Serve with roasted yam. Serves one. |
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