Recipe courtesy of Mad Mongoose Bar and Restaurant
Show: $40 a Day
Episode: Antigua
Save Recipe Print
Total:
30 hr 40 min
Prep:
20 min
Inactive:
30 hr
Cook:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
30 hr 40 min
Prep:
20 min
Inactive:
30 hr
Cook:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Preheat oven to 450 degrees F. 

Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt, pepper and all-purpose seasoning. Let fish marinate for 30 minutes (or overnight in the refrigerator for more intense flavor.) 

In a medium skillet over medium heat, melt 1 tablespoon butter. Add the okra and bell pepper and cook until just tender, about 5 minutes. Make a slit down the center of the fish's belly. Stuff the belly of the fish with the okra and peppers and the chopped parsley. Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with with the white wine. 

Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through, about 10 to 15 minutes. 

Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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