📝 About This Recipe
Transport your senses to the sun-drenched shores of the Caribbean with this vibrant, aromatic steamed red snapper. This traditional coastal specialty features a whole snapper nestled in a savory broth of coconut milk, thyme, and pimento berries, topped with crunchy okra and colorful bell peppers. It is a masterclass in balancing the delicate sweetness of fresh white fish with the bold, creeping heat of the tropics.
🥗 Ingredients
The Fish
- 1.5 - 2 pounds Whole Red Snapper (cleaned, scaled, and gilled with head on)
- 2 pieces Lime (1 for washing the fish, 1 for garnish)
- 1 teaspoon Salt and Black Pepper (to taste)
Aromatics and Vegetables
- 1/2 large Onion (thinly sliced into rings)
- 3 cloves Garlic (minced)
- 3 stalks Scallions (bruised and chopped into 2-inch pieces)
- 4 sprigs Fresh Thyme (whole)
- 1 whole Scotch Bonnet Pepper (keep whole to control heat, or slice for extra fire)
- 1 cup Bell Peppers (mixed colors, julienned)
- 8-10 pieces Okra (tops trimmed, left whole)
- 1 medium Carrot (sliced into thin rounds)
Steaming Liquid
- 1/2 cup Coconut Milk (full fat for richness)
- 1 cup Fish Stock or Water
- 2 tablespoons Butter (unsalted)
- 6-8 whole Pimento Berries (Allspice) (cracked slightly to release oils)
👨🍳 Instructions
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1
Rinse the snapper thoroughly under cold water. Rub the fish with the juice of one lime and a bit of salt to remove any 'freshness' scent, then pat completely dry with paper towels.
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2
Using a sharp knife, make 2-3 diagonal slashes on each side of the fish, cutting down to the bone. This ensures even cooking and allows the seasonings to penetrate the flesh.
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3
Season the fish inside and out, including the cavities and slashes, with salt and freshly ground black pepper.
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4
In a large, wide skillet or a shallow pot with a tight-fitting lid, melt the butter over medium heat.
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5
Add the onions, garlic, scallions, pimento berries, and carrots to the butter. Sauté for 3-4 minutes until the onions are translucent and the aromatics are fragrant.
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6
Pour in the coconut milk and fish stock. Bring the liquid to a gentle simmer.
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7
Carefully place the seasoned snapper into the skillet. The liquid should come about halfway up the side of the fish.
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8
Scatter the bell peppers, okra, and thyme sprigs over and around the fish.
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9
Place the whole Scotch Bonnet pepper into the broth. Tip: Do not cut the pepper if you want a mild flavor; the skin will infuse the dish with a wonderful aroma without the intense heat.
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10
Cover the pot tightly with a lid. Reduce the heat to medium-low and steam for 12-15 minutes.
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11
Check for doneness: the fish is ready when the flesh is opaque and flakes easily with a fork, and the eyes have turned white.
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12
During the last 2 minutes of cooking, use a spoon to baste the top of the fish with the coconut broth to ensure it stays moist.
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13
Carefully transfer the whole fish to a large serving platter using two spatulas to prevent it from breaking.
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14
Pour the remaining broth and all the vegetables over the fish. Discard the whole Scotch Bonnet and thyme stems if desired.
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15
Garnish with fresh lime wedges and a few sprigs of fresh parsley or extra scallions before serving immediately.
💡 Chef's Tips
Always use the freshest fish possible; the eyes should be clear and the gills bright red. To prevent the fish from sticking, you can lay a bed of extra onion slices or cabbage leaves at the bottom of the pan. If you don't have a lid that fits perfectly, use a piece of aluminum foil to seal the pan before placing the lid on top. Be careful not to overcook the okra; it should be tender but still retain its bright green color. For a deeper flavor, toast the pimento berries in the dry pan for 30 seconds before adding the butter.
🍽️ Serving Suggestions
Serve with traditional Jamaican 'Bammy' (cassava flatbread) soaked in the fish liquor. Pair with a side of buttery crackers or 'water crackers' to soak up the delicious coconut broth. Accompanied by a side of white rice or rice and peas to balance the richness of the sauce. Enjoy with a cold glass of Sorrel juice or a crisp Caribbean lager. A simple side of steamed crackers or fried green plantains works beautifully.