Baked Whole Sea Fish


November 07, 2016


1/4 cup Grace Margarine

2 teaspoons Scotch bonnet pepper, deseeded and finely chopped

2 sprig thyme, chopped

3 cloves garlic, finely chopped

1 large onion, chopped

8 ounces Grace Rice

1 cup stock

1 can Grace Tomato Juice

8 ounces shrimp, cooked

1 tablespoon tomato, diced

1 can Grace Whole Kernel Corn

2 tablespoons dried parsley

1/4 cup Grace White Vinegar

2 cups water

1 teaspoon Grace Caribbean Traditions Fish Seasoning

1/4 ounce Grace Fish and Meat Sauce


Pre-heat oven to 1908C/3758F.


In a large saucepan, melt 2tbsps Grace Hello Margarine. Add Scotch bonnet pepper, chopped thyme, garlic and onion and saute for one minute. Add Grace Rice, stock and Grace Tomato Juice, stir well. Cover and leave to simmer over flames for 25 minutes or until rice grains are tender. Set aside.

In a large bowl, place shrimp, diced tomato, Grace Whole Kernel Corn, parsley and cooked Grace Rice. Combine well.


Clean and wash fish in a solution of vinegar and water. Make diagonal cuts on sides of fish. Season with Grace Caribbean Traditions Fish Seasoning, rub inside and outside of fish using 1tbsp Grace Hello Margarine, then stuff fish with rice mixture.

Using remainder of Grace Hello Margarine, grease aluminum foil, wrap stuffed fish in the prepared foil, place on a baking tray and bake for about an hour.

Serve fish on a platter, drizzled with Grace Fish and Meat Sauce.


Stock is made by dissolving 1 packet Grace Cock Soup Mix in 2 cups boiling water. Allow to stand for 10 minutes, strain and use as directed.

Difficulty: Easy

Preparation time: 15m

Cooking time: 1h

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