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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 large sticks, where it is cooked over an open fire.
10 min prep time
15 min cook time
4servings
1/2 trout (about 5 ounces)
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Step-By-Step Instructions:
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Score the skin of the fish with a sharp knife. Spray the scored surface of the fish with the cooking spray. Squeeze the lime over the skin and sprinkle with salt. Rub into the surface.
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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.
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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
1/2 trout (about 5 ounces)
- Amount per serving Calories 230
- % Daily value*
-
Total Fat
10g
13%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 45mg 15%
- Sodium 200mg 9%
-
Total Carbohydrate
17g
6%
- Dietary Fiber 1g 4%
- Total Sugars 1g
- Added Sugars 1g 2%
- Protein 18g
- Potassium 420mg 9%
Ingredients
whole trout (or use snapper, cleaned, scaled, and scored in a crisscross pattern)
2 small or 4 fillets (skin on)
nonstick extra virgin olive oil spray
2 sprays, 0.5g
Juice of 1 lime
1
Kosher Salt (to taste)
1 pinch
whole-wheat crackers (crushed)
1/2 cup
whole wheat Ritz crackers (crushed)
1/2 cup
fresh thyme (minced)
1 tsp
hot chili (seeded and minced, such as a Scotch bonnet, serrano, or jalapeño)
1 whole
green onion (scallion) (chopped)
1 bunch (~5 stalks)
margarine (buttery spread, melted)
1 tbsp
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