Baked Stuffed Bahamian Grouper
The Quirky Foodster Team
Ingredients
- Whole grouper, cleaned and scaled (about 1.5 kg / 3.3 lb) — 1
- Limes, juiced — 2
- Butter — 2 tbsp
- Onion, finely diced — 1
- Celery stalk, finely diced — 1
- Green bell pepper, finely diced — 1/2
- Garlic, minced — 2 cloves
- Breadcrumbs — 1.5 cups (100 g)
- Fish or vegetable stock — 1/4 cup (60 ml)
- Fresh thyme — 1 tsp
- Salt and black pepper, — to taste
- Vegetable oil, for the baking dish — 2 tbsp
- Tomatoes, sliced, for topping — 2
Method
- Preheat oven to 190°C (375°F). Rub the fish inside and out with lime juice and salt.
- Melt butter in a skillet; sauté onion, celery, bell pepper and garlic until soft, about 5 minutes.
- Remove from heat and stir in breadcrumbs, stock and thyme to form a moist stuffing. Season with salt and pepper.
- Spoon the stuffing into the fish cavity, securing with kitchen twine or toothpicks if needed.
- Oil a baking dish and place the fish in it. Arrange tomato slices over the top.
- Bake 35-40 minutes, until the fish flakes easily with a fork.
- Rest 5 minutes before transferring to a platter and serving.
Introduction: Grouper, one of the most prized fish in Bahamian waters, is often baked whole and stuffed with a savoury breadcrumb and vegetable mixture for special Sunday dinners and celebrations, showing off the fish in a way simple frying does not.
Cultural Background: Grouper, one of the most prized fish in Bahamian waters, is often baked whole and stuffed with a savoury breadcrumb and vegetable mixture for special Sunday dinners and celebrations, showing off the fish in a way simple frying does not.
Tips: Check doneness at the thickest part near the head; the flesh should be opaque and flake easily.
Variations: Add chopped shrimp or crabmeat to the stuffing for a richer, more festive version.
Vegetarian/Vegan: No authentic vegetarian or vegan conversion exists for this dish; none has been forced.
Storage: Refrigerate leftovers in an airtight container up to 2 days.
Reheating: Reheat gently in a 160°C (325°F) oven, covered with foil, for 10-12 minutes.
Nutrition: Approx. 380 kcal, 42 g protein, 16 g carbohydrate, 15 g fat per serving.
FAQs:
Q: Can I use fillets instead of a whole fish?
A: Yes — layer stuffing between two fillets or spread over one and roll, adjusting bake time to about 20-25 minutes.
Q: What sides pair well?
A: Peas ‘n’ rice and steamed cabbage are the classic Bahamian accompaniments.
- Whole grouper, cleaned and scaled (about 1.5 kg / 3.3 lb) — 1
- Limes, juiced — 2
- Butter — 2 tbsp
- Onion, finely diced — 1
- Celery stalk, finely diced — 1
- Green bell pepper, finely diced — 1/2
- Garlic, minced — 2 cloves
- Breadcrumbs — 1.5 cups (100 g)
- Fish or vegetable stock — 1/4 cup (60 ml)
- Fresh thyme — 1 tsp
- Salt and black pepper, — to taste
- Vegetable oil, for the baking dish — 2 tbsp
- Tomatoes, sliced, for topping — 2
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