Jerk Fish Stuffed with Callaloo
By: JCS Kitchen
Published: Saturday, July 30, 2016 - 11:59pm

Ingredients




2x Red Snappers (3 - 4 lbs each) cleaned and gutted
Salt
2 Tsp. JCS Port Royal Fish Frye Seasoning
2 Tbsp. JCS Black Pepper
1x Can of JCS Callaloo
2 to 4 tablespoons JCS Dry Jerk Seasoning

Preparation

1 •	Preheat the oven to 350 degrees. Lightly oil your roasting pan to fit the fish. 2 •	Rinse the fish under running water and pat dry 3 •	Season the fish with salt, pepper and fish frye. Add a little jerk sauce to the insides 4 •	Stuff the insides with a handful of Callaloo 5 •	Rub the outside of each fish with 1 to 2 tablespoons of JCS Jerk Seasoning; the exact amount depends on how hot you want your fish to taste 6 •	Cover with foil and roast until the fish can just be flaked but is not falling apart: 35 to 40 minutes for a 3-pound fish, 45 to 50 minutes for a 4-pound fish 7 •	Once done, transfer to a serving platter and serve hot

About

Our Jerk Fish Stuffed with Callaloo is a signature Jamaican Dish combining traditional jerk seasoning with fresh greens.This dish is extremely popular during Easter time but is enjoyed around the world throughout the year. Give this dish a try, we promise you won't be disappointed!