Ingredients:
1 whole snapper (scaled and clean)
Butter
Salt
Black pepper
Sliced onion
Scallions
Garlic
Habanero chili
Thyme
Fresh bunch of calalloo or spinach
Method - calalloo:
Sautéed calalloo in sauce pan with
1/2 onion sliced
Three cloves of garlic crushed
A few stems of thyme
2 stalks of scallions cut in small pieces
A little oil or butter
Sprinkle salt & pepper to taste.
Method- fish
Put butter on both sides of the fish as well as inside the head and belly.
Add salt and pepper the taste.
Add habanero chili slices, onion, scallions and thyme.
Stuff sautéed calalloo inside the fish and fold foil paper.
Be sure to secure the fish tightly as to prevent any dripping.