Ingredients
- 2 whole snapper fish 1.5-2 pounds, cleaned and scored
- 1 lime juiced (for cleaning and seasoning the fish)
- 2 Tablespoons fish seasoning separated
- 2 Tablespoons olive oil
- 1 medium yellow onion sliced
- 1 carrot thinly sliced
- 1 bell pepper sliced
- 2 green onions (scallions) chopped
- 4 cloves garlic minced
- 2 slices scotch bonnet pepper optional, for heat
- 1 Roma tomato chopped
- 6-8 whole okra pods trimmed
- 1 cup vegetable stock
- 4 sprigs fresh thyme
- 2 Tablespoons unsalted butter
Instructions
- Clean the fish with lime juice and water, then pat dry.
- Season the fish (inside and out) with 1.5 Tablespoons fish seasoning. Let it marinate for 20 minutes.
- Heat olive oil in a large skillet over medium heat. Add the sliced onions, carrots, bell pepper, green onion, garlic, and scotch bonnet pepper to the skillet. Sauté for about 1-2 minutes to release their flavors. Add the remaining fish seasoning to the vegetables and stir.
- Pour in the vegetable stock and bring the mixture to a boil. Add the tomatoes, okra, thyme, and butter to the pan.
- Place the seasoned fish on top of the vegetable mixture. Spoon some of the hot liquid over the fish to keep it moist.
- Cover the pot tightly and steam over medium-low heat for 15-20 minutes.
- The fish should flake easily with a fork and appear opaque, and the vegetables should be soft and tender.
- Remove the skillet from the heat.
- Serve with rice and peas, steamed callaloo, or boiled dumplings. Spoon some of the broth and softened vegetables over the fish. (myforkinglife)
