Jamaican Steamed Fish – Healthy delicious pot of fish cooked in a spicy broth with vegetables– A great Lenten meal in a pot.
This is one of those meals that I make all the time in different ways depending on my mood and ingredients. You know, the one that forces you to clean out your fridge. Because you can add a different variety of vegetables in the mix, depending on what you have on hand. Even throw in some carbs too!
I know a lot of people don’t like their fish with heads and tails on. I remember a time when I brought fish to a potluck, thinking everyone would love it and all they talked about was the head….Yes! Even though they cleaned up their plate. To some it might not be the most prettiest thing to look. However, when fish on the bone is done right, it’s amazing. And a lot of cultures out there can have any other way.
Okay, now lets talk about a few things to do that would make this come out really tasty.
I make it a habit of spicing the fish before adding to the pot- you can do it minutes to an hour ahead or even marinate the fish overnight. Not a requirement but makes it tastier, if you are pressed for time then ignore this.
Do take a few minutes and sauté the spices before adding the broth and vegetables – for the health conscious just skip this part and proceed with the next steps.
If you want to try this with fish fillets then go ahead and give it a go and be sure to adjust the cooking times based on your fish.
Jamaican Steamed Fish- Healthy Delicious Pot of Fish cooked in a spicy broth with Vegetables– A great Lenten meal in a pot.
- 2 whole red snapper about 1 ½- 2 Pounds cleaned and scaled
- 1 whole lime or lemon
- 1 teaspoon chopped fresh thyme
- 1 medium onion sliced
- 1 teaspoon paprika
- 1 teaspoon minced garlic
- ½ teaspoon grated ginger
- 1 medium tomato diced
- 1/2 teaspoon all spice
- 2 green onions chopped
- 1 whole scotch bonnet pepper replace with cayenne pepper, adjust to taste
- 1 bell pepper sliced
- 2 Cups or more Vegetables Carrots, chayote sliced
- 2 cups fish stock adjust with more or less
- 1 Teaspoon bouillon cubes or powder optional
- 2 Tablespoons butter
- Salt and pepper to taste
- Rinse fish; carefully, drain, and pat dry with paper towels or a clean towel rub with lemon or lime.
- Place fish in a large bowl or saucepan then season with salt, garlic, ginger, thyme and white or black pepper
- Mix fish with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight
- Heat Large Skillet with about 1 tablespoon or more oil then add garlic, paprika, thyme, onion, all spice and onions. Stir for about two minutes.
- Add vegetables starting with toughest. Begin with potatoes if using any, followed by 2 cups fish or seafood broth -bring to a boil. Cover and let it simmer for 5 minutes.
- Place fish into the boiling fish stock and add, tomato, green onion and whole scotch bonnet pepper if necessary,
- Spoon stock over the fish, cover and steam on medium heat till it’s tender about 3-5 minutes per side depending on thickness of fish.
- Just before removing from the stove – add butter on top of the fish.
- Serve with crackers or rice.
- I make it a habit of spicing the fish before adding to the pot- you can do it a minutes, an hour or even marinate the fish overnight. Not a requirement but makes it tastier, if you are press for time then ignore this.
- Do take a few minutes and sauté the spices before adding the broth and vegetables- for the health conscious just skip this part and proceed with the next steps.
- If you want to try this with fish fillets then go ahead and give it a go be sure to adjust the cooking times based on your fish.