Jamaican Steamed Fish with Coconut and Lime

Ingredients

• 4 fish fillets (snapper or grouper), about 6 oz (170g) each 4 fish fillets (snapper or grouper), about 6 oz (170g) each
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Juice of 2 limes Juice of 2 limes
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 28g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat.
2. 2.
   Add the sliced onion, bell pepper, tomatoes, garlic, thyme, allspice, and Scotch bonnet pepper. Sauté for 5 minutes until the vegetables are slightly softened.
3. 3.
   Pour in the coconut milk and lime juice. Stir well to combine.
4. 4.
   Season the fish fillets with salt and pepper, then carefully place them on top of the vegetable mixture in the skillet.
5. 5.
   Cover the skillet with a lid and let the fish steam for about 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Remove the skillet from heat and garnish with fresh cilantro.
7. 7.
   Serve the Jamaican Steamed Fish hot with steamed rice or boiled yams.

Treat your ingredients with care...

• Fish — Choose fresh fish fillets with firm flesh, such as snapper or grouper, for the best results. Make sure to remove any bones before cooking.
• Scotch bonnet pepper — Adjust the amount of minced pepper according to your spice tolerance. For a milder version, remove the seeds and membranes before mincing.

Tips & Tricks

• To enhance the flavors, marinate the fish fillets in lime juice and a sprinkle of salt for 30 minutes before cooking.
• For an extra kick of heat, leave the seeds and membranes of the Scotch bonnet pepper intact.
• Serve the dish with a side of Jamaican festival (a sweet fried dumpling) or boiled plantains for an authentic Jamaican meal.
• If you prefer a thicker sauce, remove the fish fillets from the skillet once cooked and simmer the remaining liquid until it reaches the desired consistency.
• Experiment with different types of fish, such as red snapper or tilapia, to find your favorite flavor combination.

Serving advice

Serve the Jamaican Steamed Fish hot, spooning the flavorful broth and vegetables over the fish fillets. Garnish with fresh cilantro for a pop of color and added freshness. Pair it with steamed rice or boiled yams to complete the meal.

Presentation advice

Arrange the fish fillets on a platter, surrounded by the vibrant sautéed vegetables. Drizzle some of the coconut-lime broth over the fish for an appetizing presentation. Sprinkle fresh cilantro leaves on top for an extra touch of elegance.