by Londoncookss

Prep Time: 10 mins

Cooking Time: 30 mins

Total Time: 40 mins

Ingredients:

2 whole Red Snapper 

2 tbsp Jerk Marinade

2 tbsp Fresh Blend or your favorite Green seasoning

2 tbsp Orange Juice

2 tbsp oil

1/4 stick Butter (cut into cubes or slices)

Spinach (shredded)

Fresh Blend:

Onion

Green Onions

Thyme

Garlic

Scotch Bonnet Pepper

Sweet Pepper

Oil

Directions:

Clean fishes if necessary and wash using cool water and Lemon juice.

Pat dry to get rid of any excess water and score fishes using a sharp knife all over. Scoring the fish will ensure that your seasoning marinates properly.

For the fresh blend you can blend all ingredients in a blender and store any remainder for future use in an air tight container in the back of your refrigerator or freezer. If you have your own green seasoning at home you can use that also.

In a bowl combine Jerk marinade, 2 tbsp Fresh blend, oil and Orange juice. 

Spread mixture all over fishes ensuring that it gets into the head and areas that were scored. 

You can prepare the fishes using two different methods-in the oven or on the grill. I opted for the grilling method since it adds a bit of smokiness to the fish but it is also very tasty when done in the oven also.

On a big enough piece of foil paper, to wrap the fishes, spray generously some cooking spray which will help to prevent the fish from sticking. I used non-stick grilling foil paper along with the cooking spray and my fishes did not stick at all. I also double wrapped my fishes to for maximum protection- I did not want the juices to escape just in case the first layer of foil paper wasn’t wrapped tight enough.Place the fishes in the center and stuff with as much Spinach your heart desires. Keep in mind that the Spinach will shrink a lot so you may want to stuff a good amount if you plan on enjoying the stuffing. I also did not add any seasonings to the Spinach as the juices from the fishes will add loads of flavor to it.

After stuffing the fishes top them with the some butter (about 2-3 pieces per fish depending on the size) and wrap them tight ensuring that the ends of the foil paper is sealed. This will prevent the steam from escaping which in turn will help to keep your fish nice and juicy.

I allowed my grill to fully heat up (I have a gas grill) before placing the fishes on. Place the fishes on an elevated surface inside the grill such as the warming rack, keeping them as far as possible from the fire. This way your fishes won’t burn. Also I turned my heat to a medium-low and allowed my fishes to cook for about 30 mins with the lid closed. Keep in mind that the cooking time may vary depending on the size of your fishes.

Your fishes should be ready once the meat flakes easily with a fork. A good thumb rule when cooking a whole fish is to cook it until the internal temperature reads 140-145 when a food thermometer is inserted.

Serve immediately with your favorite sides.