Greedy Girl : Callaloo okra and pumpkin stuffed foil roast fish

"Christmas is coming"

If you’re thinking how is a whole fish even an option for Christmas dinner? then you have never had a Jamaican Christmas dinner. Fried escovitch fish is always an available item and in our family, we don’t do filets. We serve whole fish. Usually, it’s the only seafood item on the table for anyone who doesn’t eat other animal protein, on second thought maybe we will have a shrimp curry in addition. But let us say you are that one guest who is pescatarian, then chances are the whole fish would be the highlight on your plate. With that said, I decided to dedicate this fish to that person who is coming to Christmas dinner, who may be tired of the escovitch fish (as if that’s even possible).

This is not my first foil roast fish rodeo. I have a foil roast fish recipe that has almost 300k views on youtube. I’m not sure what it is about foil roasted fish, but people seem to just adore it. The best part is it's so incredibly easy. For this recipe, I wanted to create something that was make-ahead friendly, so you could assemble all the parts the day before and store them in the refrigerator. Then on Christmas, pop them in the oven an hour before dinner. Then guests can partake in the little parcels of fish stuffed with veggies and pumpkin.

Christmas aside, foil roast fish stuffed with pumpkin and okra is nothing new to a Jamaican. We tend to buy this at seafood joints rather than cook it ourselves at home. So in case you are wondering what to do with some whole fish the next time you get some? This might be the recipe for you.

Ingredients (printable recipe)

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.