Recipe

1/4 cup(s) Margarine

2 teaspoon(s) scotch bonnet pepper, and finely chopped

2 sprig(s) thyme, chopped

3 clove(s) garlic, finely chopped

1 large onion, chopped

8 ounce(s) Rice

1 cup(s) stock*

1 can(s) Tomato Juice

8 ounce(s) shrimp, cooked

1 tablespoon(s) tomato, diced

1 can(s)  Whole Kernel Corn

2 tablespoon(s) dried parsley

1/4 cup(s) White Vinegar

2 cup(s) water

1 teaspoon(s) Traditions Fish Seasoning

1/4 ounce(s) Fish and Meat Sauce

 Baked Whole Sea Fish Directions

Pre-heat oven to 190°C/375°F.

FOR STUFFING:

In a large saucepan melt 2 Tbsp. Margarine.  Add scotch bonnet pepper, chopped thyme, garlic and onion and sauté for 1 minute. Add  Rice, stock and Tomato Juice, stir well. Cover and leave to simmer over flames for 25 minutes or until rice grains are tender. Set aside.

In a large bowl place shrimp, diced tomato, parsley and cooked Rice. Combine well.

FOR FISH:

Clean and wash fish in a solution of vinegar and water. Make diagonal cuts on sides of fish. Season with Traditions Fish Seasoning, rub inside and outside of fish using 1 Tbsp. Margarine, then stuff fish with rice mixture.

Using remainder of Margarine, grease aluminum foil, wrap stuffed fish in the prepared foil, place on a baking tray and bake for about an hour.

Serve fish on a platter, drizzled with Fish and Meat Sauce.

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