Pre-heat oven to 190°C/375°F.
In a large saucepan melt 2 Tbsps. Grace Hello Margarine. Add scotch bonnet pepper, chopped thyme, garlic and onion and sauté for 1 minute. Add Grace Rice, stock and Grace Tomato Juice, stir well. Cover and leave to simmer over flames for 25 minutes or until rice grains are tender. Set aside.
In a large bowl place shrimp, diced tomato, Grace Whole Kernel Corn, parsley and cooked Grace Rice. Combine well.
Clean and wash fish in a solution of vinegar and water. Make diagonal cuts on sides of fish. Season with Grace Caribbean Traditions Fish Seasoning, rub inside and outside of fish using 1 Tbsp. Grace Hello Margarine, then stuff fish with rice mixture.
Using remainder of Grace Hello Margarine, grease aluminum foil, wrap stuffed fish in the prepared foil, place on a baking tray and bake for about an hour.
Serve fish on a platter, drizzled with Grace Fish and Meat Sauce.
Stock is made by dissolving 1 packet Grace Cock Soup Mix in 2 cups boiling water. Allow to stand for 10 minutes, strain and use as directed.