Seafood

Caribbean Stuffed Fish with Pineapple Chow

July 24, 2020
Author Notes

This recipe was grilled on a charcoal grill over coals and fresh sugarcane skins giving the fish a rich and delicious bouquet, accented by a note of a crop so closely tied to the region’s colonial past. —Shelley Worrell

  • Prep time 25 minutes
  • Cook time 30 minutes
  • Serves 2-4
Ingredients
  • For the Caribbean Green Seasoning & Caribbean Stuffed Fish
  • 2-3 pieces of Sprigs Thyme
  • 3-5 pieces of Spanish Thyme Leaves
  • 5-7 pieces of Chadon Beni or Culantro Leaves (can use more or less if desired and if not locally available substitute cilantro)
  • 5 Cloves of Garlic (can use more or less if desired)
  • Half-thumb of Ginger
  • 3-5 pieces of Caribbean Pimento Peppers
  • 7-9 Stems of Chives or Scallions (can use more or less if desired)
  • 1/2 cup of Fresh Parsley
  • 1 Whole Fish Per Person (Red Snapper, Yellowtail Snapper, Porgies or Sea Bass)
  • For the Spicy Pineapple Chow & Roasted Corn
  • 1 Whole Pineapple (can substitute green mangoes or apples)
  • 3-5 Cloves of Garlic
  • 1 piece Haberno Pepper or Hot Sauce of Choice
  • 5-7 pieces of Chadon Beni or Culantro Leaves (can use more or less if desired and if not locally available substitute cilantro)
  • 1 Whole Corn Per Person
In This Recipe
Directions
  1. Prepare the Caribbean Green Seasoning: Blend in a food processor or blender. Pulse to maintain coarse texture. Refrigerate excess to use in dishes such as peas, beans or to marinade meats. Author’s Note: Can use other vegetables and fresh herbs such as celery, bell peppers, basil, oregano or mint based on taste preferences.
  2. Prepare the Spicy Pineapple Chow: Peel pineapple and chop into one inch cubes. Chop garlic and culantro coarsely, then mix and toss well with pineapple. Add sliced habanero or pepper sauce based on heat preference. Cover and set in the fridge for thirty to sixty minutes. Author’s Note: In the Caribbean it is common to eat whole fish fresh out of the ocean, spicy fruit chows on the beach and ‘roast corn’ is a popular street food typically roasted on/in coalpots.
  3. Cook the Caribbean Stuffed Fish: Wash fish with cold water then soak in fresh lime juice for approximately 15-20 minutes to cut freshness. If desired, create diagonal slits or pockets on both sides based on length of fish (3-5 recommended). Coat the fish with green seasoning including slits and cavity. Sprinkle with celery seeds, fresh ground black pepper and paprika. Stuff cavity with onions, carrots, okra and pimento [allspice] seeds, thyme sprigs, yellow or orange bell peppers and lemon slices. Lightly drizzle with olive oil. Let stand for 15-20 minutes. Wrap with foil or place directly in baking pan lightly coated with olive oil. If using a baking pan, cover dish with foil or wrap fish individually with foil. Prepare on grill or bake in the oven at 350 degrees for approximately 20-25 minutes. Author’s Note: Alternatives for aluminium foil are outer leaves of cabbage or corn husks after lightly dipping in boiling water to soften.
  4. Cook the Roasted Corn: Peel outer leaves of corn leaving two layers of husk and place on grill. Turn corn occasionally until singed. Use tongs to remove corn from grill, let cool. Remove singed husks, place/turn corn on grill until charred on all sides.

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