Be the first to You can use this spiced mango and shrimp stuffing with any thick fish filet or use it to stuff a whole fish. If you cannot handle the hot stuff, try it without the Pickapeppa, but it will not be authentic. You can have this on the table in about 30 minutes.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 1 cup finely crumbled, dry French or Italian bread
- 4 ounces (2/3 cup) finely chopped shrimp
- 1/2 cup finely diced mango
- 2 Tablespoons thinly sliced scallion
- 1-1/2 Tablespoons Worcestershire sauce
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground allspice (NOT pumpkin pie spice)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 2 (8-ounce) yellowtail fillets, each about 1/2- to 3/4-inch thick
- 2 teaspoons Pickapeppa Pepper Sauce (available in specialty markets)
Preparation:
Preheat oven to 375 degrees F. Coat a baking pan with nonstick cooking spray.
In a medium bowl, combine bread, shrimp, mango, scallion, Worcestershire sauce, turmeric, allspice, ginger, salt, and cayenne pepper until well moistened. Slice the fish fillets almost in half, horizontally, leaving the top and bottom barely attached. Lay the fillets, open face, on the baking pan, and spread the stuffing on the two bottom fillets. Bake for 10 minutes, or until the bottom fillet appears almost thoroughly cooked and the stuffing is piping hot. Flip the top fillet onto the stuffing, and spread the Pickapeppa Pepper Sauce over the top. Bake another 5 minutes, until the fish flakes easily when tested with a fork. Cut each stuffed fillet into two pieces.
Yield: 4 servings
Recipe Source: Caribbean Light by Donna Shields (Doubleday)
Reprinted with permission.
In a medium bowl, combine bread, shrimp, mango, scallion, Worcestershire sauce, turmeric, allspice, ginger, salt, and cayenne pepper until well moistened. Slice the fish fillets almost in half, horizontally, leaving the top and bottom barely attached. Lay the fillets, open face, on the baking pan, and spread the stuffing on the two bottom fillets. Bake for 10 minutes, or until the bottom fillet appears almost thoroughly cooked and the stuffing is piping hot. Flip the top fillet onto the stuffing, and spread the Pickapeppa Pepper Sauce over the top. Bake another 5 minutes, until the fish flakes easily when tested with a fork. Cut each stuffed fillet into two pieces.
Yield: 4 servings
Recipe Source: Caribbean Light by Donna Shields (Doubleday)
Reprinted with permission.
