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.