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Jamaican Steamed Fish Red Snapper - Light, Flavorful, and Comforting

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 whole red snapper (about 1 to 1.5 lbs each), cleaned and scaled
  • 1 lime or lemon (for rinsing the fish)
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon all-purpose seasoning or fish seasoning
  • 1 teaspoon whole pimento (allspice) or 1/2 teaspoon ground
  • 2 sprigs fresh thyme
  • 3 cloves garlic, sliced
  • 1 small onion, sliced
  • 3 scallions (green onions), chopped
  • 1 medium tomato, sliced or diced
  • 1 small carrot, julienned
  • 1/2 bell pepper, sliced (any color)
  • 1 Scotch bonnet pepper, whole or sliced (use with care)
  • 1 cup coconut milk (light or regular)
  • 1/2 cup water or fish stock
  • 1 tablespoon butter (optional for richness)
  • 1 tablespoon vegetable or coconut oil
  • 2 teaspoons vinegar (white or apple cider), optional
  • Fresh cilantro or parsley, for garnish (optional)

Method
 

  1. Prep the fish: Rinse the snapper with lime or lemon water and pat dry. Score each side with 2–3 shallow slashes. Season inside and out with salt, black pepper, and all-purpose seasoning.
  2. Build the flavor base: Heat oil in a wide pan over medium. Add onion, garlic, scallions, thyme, pimento, carrot, and bell pepper. Sauté 2–3 minutes until fragrant, then add tomato.
  3. Add liquids: Pour in coconut milk and water. Stir in vinegar and butter if using. Taste and adjust salt. Bring to a gentle simmer.
  4. Add heat carefully: Add the Scotch bonnet whole for mild heat, or sliced for more kick. Keep seeds for maximum spice.
  5. Steam the fish: Nestle the snapper into the pan. Spoon sauce over the top. Cover and cook on low-medium for 12–15 minutes, turning once if needed, until the flesh is opaque and flakes easily.
  6. Finish and serve: Baste with the sauce, remove the Scotch bonnet if you want less heat, and garnish with chopped herbs. Serve hot.