Ingredients Jump to Instructions ↓

  1. 1 cup finely crumbled, dry French or Italian bread

  2. 4 ounces (2/3 cup) finely chopped shrimp

  3. 1/2 cup finely diced mango

  4. 2 Tablespoons thinly sliced scallion

  5. 1-1/2 Tablespoons Worcestershire sauce

  6. 1/2 teaspoon turmeric

  7. 1/2 teaspoon ground allspice (NOT pumpkin pie spice)

  8. 1/2 teaspoon ground ginger

  9. 1/2 teaspoon salt

  10. 1/8 teaspoon cayenne pepper

  11. 2 (8-ounce) yellowtail fillets, each about 1/2- to 3/4-inch thick

  12. 2 teaspoons Pickapeppa Pepper Sauce (available in specialty markets)

Instructions Jump to Ingredients ↑

  1. 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.


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