Celebrate Easter with Four Incredible Fish Recipes

Jerk Fish Stuffed with Callaloo

Ingredients:

• 2x Red Snappers (3 - 4 lbs each) cleaned and gutted
• Salt
• 2 Tsp. JCS Port Royal Fish Frye Seasoning
• 2 Tbsp. JCS Black Pepper
• 1x Can of JCS Callaloo
• 2 to 4 tablespoons JCS Dry Jerk Seasoning

Method:

• Preheat the oven to 350 degrees. Lightly oil your roasting pan to fit the fish.
• Rinse the fish under running water and pat dry
• Season the fish with salt, pepper and fish frye. Add a little jerk sauce to the insides
• Stuff the insides with a handful of Callaloo
• Rub the outside of each fish with 1 to 2 tablespoons of JCS Jerk Seasoning; the exact amount depends on how hot you want your fish to taste
• Cover with foil and roast until the fish can just be flaked but is not falling apart: 35 to 40 minutes for a 3-pound fish, 45 to 50 minutes for a 4-pound fish
• Once done, transfer to a serving platter and serve hot

Fried Snapper

Ingredients:

• 1x (1 1/2 pound) whole red snapper, cleaned and scaled
• salt
• 1 tsp. JCS Black Pepper
• 1 tbsp. JCS Port Royal Fish Frye Seasoning
• 1 quart vegetable oil for frying
• 1 tsp. vegetable oil
• 1/2 white onion, sliced
• 1/8 tsp. minced garlic
• 1/2 large carrot, peeled and cut into thin strips
• 1x sprig fresh thyme, leaves stripped
• 1/4 Scotch Bonnet pepper, seeded and minced
• 1/4 cup white vinegar
• 1 tsp. water

Method:

• Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt, pepper and Fish Frye Seasoning
• Heat up 1qt oil in a large skillet over medium-high heat
• Carefully place the fish in the pan and fry until browned and crisp
• Remove fish and place on a paper towel-lined plate
• Heat 1 tsp. of oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, scotch bonnet pepper, vinegar, water, salt and continue cooking until onions have softened and liquid has reduced, about 5 minutes
• Serve fish topped with onion mixture spooned over the top

Steamed Fish & Crackers

Ingredients

• 1x large snapper, scaled, gutted and cleaned
• A few okras, sliced
• 1x cho cho, julienned
• 1x carrot, julienned
• 1x wedge of pumpkin, sliced
• 2x tomatoes, sliced
• 2x stalks of escallion
• 1x fat sprig of thyme
• Crushed pimento grains
• 1 tsp. JCS Port Royal Fish Frye Seasoning
• 1 tsp. JCS Black Pepper
• Salt to taste
• Excelsior Crackers

Method:

• Slice the cleaned fish and season with black pepper, salt, and JCS Fish Frye Seasoning
• Add fish to a large pot, then add just enough water to cover the fish
• Add all your remaining ingredients and cover the pot tightly
• Simmer over medium heat until the fish and vegetables are cooked (approximately 20 minutes, it all depends on the thickness of the fish)
• Add Excelsior crackers at the end

Escovitch Fish

Ingredients

• 2 lbs. fresh fish, whole or sliced
• 1/4 cup flour -1 tsp JCS Port Royal Fish Frye
• 1 tsp salt -1 1/2 tsp JCS Black Pepper 
• 1 tsp. JCS Ground Pimento
• Oil for deep frying

Ingredients to Make Sauce

• 1x cup water
• 1x cup vinegar, 2 tsp sugar
• 1x large/2x medium onions, sliced into rings
• 1x carrot, sliced into strips
• 1x cho cho, peeled and cut into strips (substitute with sweet pepper)
• 4x JCS Whole Pimento grains 2.5oz
• 1x Scotch Bonnet Pepper

Method:

• Make diagonal slashes in fish. Season with JCS Fish Frye, salt, black pepper and ground pimento
• If using whole fish, rub the mixture inside the fish itself. If using sliced fish, rub the mixture over each slice
• Sprinkle the fish with the seasoned flour, and deep fry in hot oil until golden brown
• Place all the ingredients for the escovitch sauce in a pot, and bring to a boil. Boil for about half a minute so vegetables do not lose their crunch
• Pour the sauce over the fish
• Serve with bammy, festival, Johnny cakes or bread.

*Escovitch Fish Image by Remona Wolfe
*Steamed Fish and Cracker Image by http://greedygirlcooks.blogspot.com/