Editorial sample recipeJamaicanintermediatePescatarianDairy-Free

Jamaican Island Steamed Snapper With Okra And Calabaza Pumpkin

Name: Jamaican Island Steamed Snapper With Okra And Calabaza Pumpkin
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 1.5 lb red snapper fillets, 4 skin-on fillets; 8 item fresh okra, sliced into thick rounds; 1 cup calabaza pumpkin, peeled and chopped into small cubes; 0.5 item scotch bonnet pepper, left whole with small slit; 6 item whole pimento berries, also known as allspice berries; 4 item fresh thyme sprigs; 3 item scallions, chopped; 1 cup halal vegetable stock; 2 tbsp olive oil

A traditional-style delicate steamed fish dish cooked over a simmering vegetable broth scented with fresh thyme, allspice berries, and tender sliced okra.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Poach-Steaming

Gently cooking fish directly over a simmering vegetable broth creates moist tender seafood while infusing deep aromatics.

Instructions

Step 1: Heat olive oil in a wide shallow pan over medium heat, then saute chopped scallions, whole pimento berries, and thyme sprigs for 2 minutes until aromatic.
Step 2: Pour in halal vegetable stock, add calabaza pumpkin cubes, cover, and simmer for 5 minutes until pumpkin begins to soften.

Step 3: Nestle sliced okra rounds and the whole scotch bonnet pepper into the simmering broth.

Step 4: Season red snapper fillets on both sides with a sprinkle of salt and black pepper.

Step 5: Arrange snapper fillets skin-side down over top of the simmering vegetables in the pan.

Step 6: Cover pan tightly with a lid, turn heat to low, and steam gentle for 8 to 10 minutes until fish flakes easily with a fork.

Cooking tips

Leaving the scotch bonnet pepper whole delivers wonderful island aroma without making the dish overly spicy.
Use skin-on fillets to keep the fish intact during gentle steam cooking.
Original home-cooking adaptation inspired by Jamaican; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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