After discovering her respect, and love for storytelling through multimedia, Jhanaya Belle became elated with how writers can deeply move their audience.
The Brooklyn native and New School alumna is keen to add her contributions to the sphere of writing and storytelling, through journalist, radio/podcast host, and screenwriting.
Continuously looking for new, and unheard narratives, Jhanaya spends her time researching and continuously hounds her crafts of storytelling through journalism, radio/podcast hosting, and screenwriting.
Source: CLEO TV / CLEO TV
2 whole 2 pound red snapper scaled and gutted
2 carrots sliced into rounds
2 stalks of celery chopped
2 tablespoons olive oil
1 medium onion sliced
1 16 ounce jar of store brought jerk sauce
4 ounce jar od store brought BBQ Sauce
2 cedar planks
4 cloves of garlic sliced
¼ cup of sliced ginger
Preheat grill to 400 degrees. Coat snapper with olive oil inside and out. Stuff half of the carrots and celery into the body of the fish, and set aside.
Mix the jerk sauce and BBQ sauce together once it's blended brush it onto the stuffed fish.
Make sure both sides are generously coated lay fish onto the cedar plank. Place fresh sliced garlic, ginger and the remaining carrots and celery on top of the fish, and drizzle with olive oil.
Place the plank with the fish on the grill and cook for 25 to 30 minutes and serve.