You will need
2 – 3 lbs redfish fillet and open at the seams (parachute style)
Plantains (boiled and thinly sliced)
1 med potato (peeled and shredded)
½ c Mushrooms (sliced thinly)
¼ c Onions (diced)
½ c Tomatoes (remove seeds and dice)
3 sm Ochros (sliced thinly)
1 TBSP Garlic (chopped)
2 TBSP Pimento (chopped)
¼ c Parsley (chopped)
1 TBSP Salt/ To taste
¼ c Lemon Juice
½ c Fresh blended seasoning
¼ c Thyme (chopped)
¼ c Vegetable oil
¼ c Coconut Oil
Our Garlic Butter
Wooden tooth pics
This is how
- Place prepared fish fillets in a bowl and cover with water and add lime juice mix and give the fish a bath.
- Be sure to remove any undesirables from the fish
- Remove from water and add freshly blended seasoning, thyme, and 2 pinches of salt
- Rub seasoning around and inside the fillets – set aside to marinate
- Peel and grate potatoes into a large bowl of salted water and set aside
- Remove potato from water by straining and squeezing out the excess liquid
- In a pan on medium heat add vegetable oil
- Once the oil is hot, add potatoes and cook for 10 mins until lightly brown – season lightly with salt
- Add garlic pimento, onions, ochros, and mushroom- sauté for
4 – 5 mins – season lightly with salt to taste
- Add boiled plantains and mix well and remove from heat
- Combine tomatoes and parsley and set aside
Stuffing the fish to bake
- Lightly grease a baking dish with coconut oil
- Carefully stuff the fillets and pin the opening ends together with the skewers or toothpicks
- Place on the side in the greased baking dish
- Spread Our Garlic Butter on the top of the fillets and bake in the oven at 350 degrees for 30-40 mins or until the fish is cooked through and tender
Tips
Using smaller fish is great for serving individual portions to your guests. It is easier to serve and also very thoughtful.
Dinner party idea – use smaller fish so each guest can get their own fish and it’s easier to serve.