JAMAICAN STEAM SNAPPER

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 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, Add the cooked pumpkin and coconut milk, cover and cook for 5 minutes. Lay fish on top, then add water or seafood broth, and scotch bonnet pepper cover and cook for 30 minutes, 5 minutes before finish use a large spoon and base fish with sauce .