JAMAICAN STEAM SNAPPER
For this recipe, I only used 2 whole snapper fish, but of course, you can always double or triple the recipe if your family is larger
INGREDIENTS
- 1 pound whole snapper (2 whole fish)
- 1 whole cho cho (cayote) (cut inot about 1/2 inch thick slices)
- 1/3 cup cooked fresh pumpkin
- 1 onion (sliced)
- 3 cloves garlic (minced)
- 3 sticks fresh thyme
- 1/2 tri color bell peppers (sliced)
- 2 roma tomatoes (diced)
- 1/2 cup diced carrots (2 carrots peeled and diced)
- 1 scotch bonett pepper (leave whole)
- 1 teaspoon black pepper
- 1/2 teaspoon salt, onion powder, garlic powder, paprika, old bay seasoning, creole seasoning and ground coriander
- 2 tablespoons butter
- 1 tablespoon oil (any oil of choice, I use coconut oil)
- 1/2 cup liquid (hot water or low sodium seafood broth)
- 1/3 cup coconut milk
- 1/2 lemon (juice from 1/2 lemon)
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 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 .
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