JAMAICAN STEAM SNAPPER
INGREDIENTS
• 2 regular size snappers (whole) • Whole cho cho (cayote) peeled and sliced thinly. • 4 tbsp cooked pumpkin • 1 onion (sliced) • 3 garlic cloves (minced) • 2 sprigs fresh thyme • ½ of a green bell pepper (sliced) • 2 roma tomatoes (diced) • 2 carrots (peeled and sliced thinly) • 1 scotch bonnet pepper (leave whole, or sliced and remove some seeds if need to) • 1 tsp black pepper • 1 tsp old bay seasoning • 1 tsp lemon pepper seasoning • ¼ tsp onion powder • ½ tsp garlic powder • ½ tsp ground coriander • ¼ tsp white pepper • ½ tsp smoked paprika • ¼ tsp salt • ½ tsp creole seasoning • 2 tbsp butter • 1 tbsp olive oil • 1 cup liquid (water, or seafood broth, here I use water from boiling the pumpkin)
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Instructions
Wash and clean fish in water and lemon juice, cut two slices on each side of each fish. Pat dry. in a small bowl combine all the dry seasoning and mix well. Season fish making sure some of the season also go inside the cuts you made, as well as the inside of the fish, leave about 1 tsp of seasoning mix for later. In skillet heat olive oil, add the onions and garlic sauté for 2 minutes, then add bell peppers and tomatoes, sauté for 3 minutes. Add carrots and cayote as well as the remaining dry seasoning and the thyme. Stir to combine, then, cover and cook lowly for 5 minutes, stirring to prevent sticking. add the cooked pumpkin and stir to mix well, Lay fish on top of all the vegetable, add the butter and the liquid, Cover, and cook for 20 minutes. Halfway through use a large spoon to base fish with liquid from pot.
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