Callaloo okra and pumpkin stuffed foil roast fish

original blog post:https://greedygirlcooks.blogspot.com/2018/12/callaloo-okra-and-pumpkin-stuffed-foil.html

Ingredients

For the pumpkin

3 cups chopped pumpkin

6 garlic cloves shredded

½ teaspoon salt

1 tablespoon coconut oil

For the callaloo and okra

4 tablespoon coconut oil

1 scotch Bonnette pepper finely chopped

½ cup chopped tomato

1 cup chopped onion

4-5 cups chopped callaloo

2 cups chopped okra

2 teaspoon salt

1 teaspoon black pepper

1 teaspoon sugar

For the fish

6 to 7 whole fish

¼ cup oil

3 teaspoon salt

1 tablespoon allspice

1 cup chopped scallion

To cook

6-7 sprigs fresh thyme

Scotch bonnet (optional)

Foil paper

Instructions

For the pumpkin

• Preheat the oven to 350 degrees
• In a bowl combine the chopped pumpkin, garlic, salt and oil
• Stir until all the pumpkin is coated
• Place in a lined baking sheet and roast until fork tender
• Set aside to completely cool

For the callaloo

• In a deep pot, heat the coconut oil and saute the onions, tomatoes, and scotch Bonnette pepper
• Once the onions begin to soften add the okra
• Cook until the okra begins to get tender (about 5 to 8 minutes)
• Add the salt, black pepper and sugar, stir to combine
• Add the callaloo, reduce heat to low and cover
• Allow the callaloo to cook and wilt down, stirring occasionally to incorporate everything
• Once the callaloo and okra are tender and cooked, remove from the heat and allow to completely cool

For the fish

• Make sure the fish is clean, cut off all fins, and pat dry
• Blend together the oil, scallion, salt, and allspice into a marinade
• Use this marinade and season all the fish inside and out, making sure to season inside the head and the belly

To assemble and cook

• Once the fillings are cool, divide it into equal portions one for each fish
• Place the marinated fish on a layer of foil
• Stuff each fish with pumpkin and the callaloo okra mixture, don’t be afraid to pack it in there, stuff into the belly and the head.
• Place a sprig or two of thyme on top of each fish with a slice of pepper and wrap tightly in the foil, I recommend wrapping in two layers of foil
• Place on a hot grill and cook covered 15 minutes per side, or place in the oven at 350 degrees and cook for 30 to 35 minutes
• If you make this ahead, after the fish is assembled and wrapped, they can go in the refrigerator overnight to develop the flavors.
• When you take them from the refrigerator, make sure to let it come to room temp slightly by leaving it out for at least 30 minutes so you do not put freezing cold fish in the oven or the grill and risk having he center being uncooked.