Using fresh Jamaican callaloo (Amaranth, chorai bhagi, spinach) simmered in a lovely coconut sauce to stuff striped sea bass (or any fish), then we drizzle on an infused olive oil before grilling over coals, for the perfect callaloo stuffed grilled fish. The outer layer of the fish will be well seasoned with olive oil, scotch bonnet, parsley, scallions and freshly squeezed lime juice as the coconut infused callaloo does it’s thing on the inside of the fish.

You’ll Need…

2 Sea bass * (medium sized)
3 tablespoon olive oil
1/4 teaspoon salt
1 onion
1 tablespoon chopped parsley
1 lime
1/4 teaspoon black pepper
1/4 scotch bonnet pepper diced finely
1 scallion

Stuffing

3 cups Jamaican callaloo
1 onion
2 cloves garlic
2 sprigs thyme
1 tablespoon olive oil
1/2 cup coconut milk
1/4 teaspoon salt
pinch black pepper
1/4 scotch bonnet pepper

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