The days are getting shorter and the nights are getting cooler, a quiet reminder that winter is just around the corner. Being born in the Caribbean, winter is a season I dread. This dish is my way of enjoying the summer for a little longer by dining al fresco on my outdoor grill before it’s gone.
What you need:
1 cup olive oil (Division)
1/2 medium sized onion (diced)
8 cloves of garlic (Division)
1 pound pumpkin or squash (Division)
1 1/2 tablespoons black pepper (Division)
2 pimento peppers (diced)
3 cups chopped Jamaican callaloo
1 1/2 tablespoons salt (Division)
8 to 10 sprigs of thyme (Division)
10-14 okra stalks (Division)
1 1/2 tablespoons hot habanero honey (option)
1 lemon (juice)
1 1/2 tablespoons chopped parsley
8 grape tomatoes
1 1/2 pounds sweet potatoes (Cooked in salted water)
2 pounds of snapper or fish of your choice (Cleaned)
Please note! I made this fish recipe in my smoker/grill, but it could just as easily be made on a propane or charcoal grill or in a 375F indoor oven. Check out the video below for more detailed instructions, and join in the fun! If you’re making this dish gluten free, check all the ingredients to make sure they meet your gluten free dietary requirements. If you don’t have hot honey on hand or don’t want to add “heat” to your dish, regular honey works just fine.
Heat 1/2 tablespoon olive oil in a saucepan over medium heat and add the onion and 3 sprigs of thyme. (Leaves only)Add 1/3 of the pimento pepper and 1/3 of the garlic and stir well. Reduce heat to medium/low and add 1/4 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes and add 1/4 of the pumpkin. (Dice) Jamaican Callaloo (washed and cut)Return heat to medium.
After 3-4 minutes, add 4 okra pieces. (chopped) Stir well. Cook for a further 2-3 minutes, then remove from heat and allow to cool while you prepare the fish. Note – If using okra, cut off and discard the stems and ends.
Wash the sweet potatoes thoroughly, cut them in half and boil them in salted water for 15-20 minutes.
Make a dressing with the remaining oil, peppers, and half of the reserved thyme. (Leaves only)chopped parsley, lemon juice, remaining garlic, spicy honey, remaining salt and half the black pepperMix well.
Line a baking tray with parchment paper, aluminum foil, or banana leaves. After cleaning the fish, make 2-3 incisions in the thickest part of the belly and season inside and out with the remaining salt and black pepper. Then, fill the inside of the fish with the stuffing, allowing any excess stuffing to spill out onto the tray.
Cooked sweet potatoes and leftover okra (whole or sliced ​​down the middle)tomatoes, sliced ​​pumpkin (Approximately 1/2 inch thick).
Pour the dressing over everything and stir well if necessary (I found that in my case, the dressing would get to the underside of all the ingredients as it cooked) Top with the remaining thyme sprigs.
After 20 minutes on the grill at 375 degrees, I tilted the pan slightly with a spoon so I could again spoon the juices all over, keep in mind the pan will be hot.
45 minutes later (without cover) The pumpkin was tender, the tomatoes blistered, and the fish was cooked perfectly. The stuffing and sweet potatoes were pre-cooked so there was no stress. Finish with salt and lemon juice to taste. Turn off the grill and enjoy. This is a complete meal for 3-4 people.
