• 4 whole gutted Grunt or Snapper (Grunt is better for roasting)
  • 2 small onions
  • 1 tablespoon butter
  • ½ cup sliced okra or callaloo
  • 3 sprigs escallions
  • 2 large sprigs thyme (chopped)
  • 10 pimentos
  • 1 table spoon salt
  • 1 table spoon pepper
  • 1 garlic
  • 2 small scotch bonnet pepper
  • ½ cup Jerk Sauce
  • 2 tablespoons Dry Jerk Seasoning
  • ¼ cup Jamaican Original Pickapeppa Sauce
  • Aluminum foil paper
  • Optional – Use Tomatoes and sprigs of thyme to garnish



  1. Wash fish in with vinegar and water
  2. Pour Jamaican Original Pickapeppa Sauce, Jerk Sauce and Dry Jerk Seasoning into bowl. Stir vigourously.
  3. Dice up onion, thyme, escallions, scotch bonnet pepper and garlic
  4. Wash okra or callaloo
  5. Combine all and mix in the bowl of picka-pepper sauce. Add salt, black pepper, pimento and stir
  6. Dry and place each fish on a sheet of foil
  7. Stuff each fish with the seasoning mixture, add a little Dry Jerk Seasoning on the outside of the fish & wrap completely in foil
  8. Roast each side on open grill for 15 minutes or in an oven at 350 degrees for 40 minutes.
  9. Optional – Use Tomatoes and sprigs of thyme to garnish
  10. Serves 4


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