2 pounds whole-dressed red snapper
juice from 1 lemon or lime
1/2 teaspoon black pepper
2 teaspoons canola oil
1 onion, halved and sliced
2 cloves garlic, minced
2 teaspoons snipped fresh thyme or 3/4 teaspoon dried
1 cup canned callaloo, well drained, or 8 ounce torn fresh callaloo, spinach or kale
Callaloo is a dark, green leafy vegetable that’s native to the Caribbean, callaloo appears in many Jamaican dishes. Its texture is similar to collard greens; its flavor is much like spinach. Fresh and canned callaloo is available in many specialty markets; if you can’t find it, substitute spinach or kale.
Place fish in large, shallow baking dish. Sprinkle with lemon juice and pepper. Drizzle with one teaspoon oil.
Saute onions, garlic and thyme until tender, three to four minutes, in remaining oil. Add callaloo and sauti until greens are wilted, three to four minutes. Cool slightly and stuff fish. Cover tightly with foil. Bake at 400 degrees until flesh is opaque and flakes easily with a fork, about 20 minutes.
Makes 4 servings.