2 pounds whole-dressed red snapper
juice from 1 lemon or lime
1/2 teaspoon black pepper
2 teaspoons canola oil
1 onion, halved and sliced
2 cloves garlic, minced
2 teaspoons snipped fresh thyme or 3/4 t dried
1 cup canned callaloo, well drained, or 8 oz. torn fresh callaloo, spinach
or kale

Callaloo is a dark, green leafy vegetable that’s native to the Caribbean,
callaloo appears in many Jamaican dishes. Its texture is similar to collard
greens; its flavor is much like spinach. Fresh and canned callaloo is
available in many specialty markets; if you can’t find it, substitute
spinach or kale.
Place fish in large, shallow baking dish. Sprinkle with lemon juice and
pepper. Drizzle with one teaspoon oil.
Sauti onions, garlic and thyme until tender, three to four minutes, in
remaining oil. Add callaloo and sauti until greens are wilted, three to four
minutes. Cool slightly and stuff fish. Cover tightly with foil. Bake at 400
degrees until flesh is opaque and flakes easily with a fork, about 20
minutes.
Makes 4servings.