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How to Make Jamaican Stuffed Fish With Ritz
This recipe is a family favorite. The whole fish, normally yellowtail snapper or parrotfish, is stuffed whole, tied with strands of banana leaf, and placed on huge sticks where it is cooked over an open fire.
4servings
1⁄4 recipe
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Step-By-Step Instructions:
- Rub the scored surface of the fish with oil, lime, and salt.
- Make the stuffing by combining the crushed crackers, thyme, hot chili, scallions, and melted butter in a medium bowl. Fill the cavity of the fish with the stuffing, and using a toothpick or metal skewer, secure the opening by weaving skewer to close fish. You can also stick toothpicks into the bottom of the fish at 2-inch intervals to secure.
- Preheat grill to medium-high heat and place on grill grate. Cook for 15–18 minutes, turning occasionally, until cooked through and crusted on the outside.
Nutrition facts
4 Servings
-
Serving Size
1⁄4 recipe
- Amount per serving Calories 335
-
Total Fat
12g
- Saturated Fat 2.1g
- Cholesterol 40mg
- Sodium 370mg
-
Total Carbohydrate
31g
- Dietary Fiber 5g
- Total Sugars 6g
- Protein 25g
- Potassium 650mg
- Phosphorous 320mg
Ingredients
whole-wheat crackers (crushed)
2 cup
fresh thyme (minced)
1 tsp
whole trout (or use snapper, cleaned, scaled, and scored in a crisscross pattern)
2 small
Juice of 1 lime
1
olive oil
1 tbsp
hot chili (seeded and minced, such as a Scotch bonnet, serrano, or jalapeño)
1
green onion (scallion) (chopped)
1 bunch
buttery spread (melted)
1 tbsp
Kosher Salt (to taste)
1 pinch
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