Stuffed and Grilled Whole Boneless Fish
from the former Plantation Inn

1 boneless whole fish (preferably red snapper)
Salt, pepper and paprika (mix these seasonings to taste)
1/2 cup all-purpose flour
1 ounce cooking oil for marinade
1/2 ounce Worcestershire sauce
1/2 ounce lime juice
1/2 ounce white wine for stuffing
8 ounces chopped callaloo
2 ounces okra, sliced
1 ounce margarine for sauce
1 cup chicken stock
1/2 ounce corn starch
2 ounces sugar
1 ounce carrot, julienne
1 ounce green pepper, julienne
1 ounce onion, julienne
1/3 cup red wine vinegar
1/2 teaspoon freshly chopped ginger
4 ounces fresh pineapple, julienne
1/4 cup water
Salt and pepper to taste

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.