Add the cleaned fish to a bowl and add the fish seasoning. Carefully use your hand to massage the spice onto the fish, into the belly and head.
Place each seasoned fish on a piece of aluminum foil, enough aluminum to cover the fish twice. This will allow all the juices from the fish and vegetables to remain in the foil.
In another bowl, mix the shredded callaloo, diced bell peppers and diced onions and combine, then separate into ⅓.
Add each ⅓ of vegetable mixture to each fish, stuffing the belly first then add the remainder to the top of the fish.
Place 2 tablespoons of butter on each fish then close all ends of the aluminum foil as tight as possible to secure the ingredients.
Oven
Pre-heat the oven to 400 degrees farhenheit and bake for 40 minutes on a baking tray.
Grill
Add the foiled fish to the heated grill (gas or coal) and grill for 30 minutes or until the aluminum is charred.
Video
Keyword bbq, fish recipes, gluten-free, grilled fish, summer recipe, thanksgiving