Steamed Red Snapper

Steamed red snapper is amazingly delicious, and easy to make. It's also full of HEALTH BENEFITS. It promotes bone health, easily digested, skin health, high in vitamins and minerals, rich in Omega-3 fatty acids, low in calories, and a great source of protein.

Red snapper is versatile and can be cooked in a variety of flavorful ways. Red snapper is an incredibly mild fish, slightly sweet flavor and firm texture make it suitable for various cooking methods and flavor profiles. It can be grilled, baked, steamed, sauteed, or poached. Flavor pairing can be citrus with herbs and spices. Vinegar and Pickled Flavors, often enhanced by acidic ingredients like vinegar or pickled vegetables, as seen in dishes like escovitch. The escovitch recipe is savory, tangy, and has a slight kick to it. Escovitch process, is a dish consisting of fish that is fried and then marinated in a sauce of vinegar, spices, onions, carrots, and peppers.

Fillet options: Throughout the Caribbean, eating fish whole is very common. However, these dishes can be made using fillet style also. Versatility is the ability to adapt to different cooking methods, flavor profiles, and cultural influences.

When cooking these dishes, you can make them as simple or complex as you want them to be. It just takes a little practice. The approach depends on the type, ingredients, and level of flavor complexity or simplicity you desire.

Fish can range in a variety of flavors. From mild and sweet to rich and strong depending on the type of fish one chooses. Fish can be lean or fatty. It can have different textures and delicate and flakey to firm and meaty.

Using the right ingredient combination will make the difference between a complex vs simple recipe.

Green seasoning:

Customization Tips - Green seasoning is a key part of Caribbean cuisine, offering an incredible burst of flavor. In many Caribbean homes, green seasonings can be used as a marinade base in cooking, or it can be used as a finishing touch to enhance dishes. It is not a one size fits all type of ingredients. You can experiment with different herbs, like basil, thyme, clove, sage, or oregano, depending on your taste preferences. Some people prefer a chunkier green seasoning, while others blend it smooth for a paste-like consistency. Green seasoning is not only used to season meat, it can also be used in soups, stews, and vegetables as well. Green seasoning can be made in bulk and stored. Just make a batch at a time and transfer the green seasoning into a container and store it in the fridge. It will last for up to a week, and the flavors will continue to develop. 

Fish:

1.5lbs Red Snapper Whole/filet or (butter fish, sea bass or lionfish) any white fleshy fish

*1 small lime and 1/3 cup vinegar for (cleaning fish)

Fish Marinade Rub:

1 Tbsp. Green seasoning

½ Tbsp. S & B Oriental Curry Powder 

½ Tbsp. McCormick Curry Powder

1 Tbsp. Knorr Cald Con Sabor De Pollo Chicken Bouillon Flavor Seasoning 

1 Tbsp. Lemon pepper Seasoning

Pack Sason Goya

½ Tbsp. Onion powder

½ Tbsp. Garlic powder

1 tbs. Turmeric

1 tbs. Ground ginger

1 tsp. Paprika

¾ tsp. Browing and Seasoning Sauce

Sautee Veggies:

¼ Cup Coconut Oil (for frying)

½ tsp. Garlic Salt

1/4 Cup Ketchup or Tomato Paste

1/3 tsp. Black Pepper

1 Tbsp. Green Seasoning

1 to 1 ½ Cup Water (with remaining residue from the fish seasoning)

Sauce Ingredients:

1/3 cup coconut oil or (oil of choice) 

Medium Onion

1 stick of Celery

½ Tbsp. Fresh Rose Marry

½ Tbsp. Fresh Thyme

2 or 3 Bay leaves

10oz Cherry Tomatoes

1 Medium Potatoes

1 Medium Carrot

1 Tbsp. Green Seasoning

Green seasoning:

*Use Food processor/ Blender

2 cups parsley

Small onion

2 cups Cilantro

2 large stems of celery

¾ tbs. or 2 to 3 leaves of Fresh Sage

15 Garlic

4 Cloves

4 sweet mini bell peppers

1 tsp. Anise seeds (optional)

1 tsp. Caraway seeds (optional)

1 tsp. Celery seeds (optional)

Instructions

Cook Time:

Medium heat for 20 to 25 minutes

1. First, wash red snapper thoroughly with lime or lemon and vinegar. Then cut slits on both sides of the fish to absorb the seasoning.

2. Add ½ Tbsp of the green seasoning to the snapper, rubbing inside and outside.

3. Combine the dry ingredients with about 1 Tbsp of oil (optional) and rub snapper thoroughly inside and outside of the snapper, as well as into the slits. Overnight is best, if time does not permit, let the snapper rest for two to five hours before cooking.

4. Heat saucepan on stovetop to medium heat.

5. Then add 1/3 cup of coconut oil to saucepan, once heated, add fresh ingredients for 2 to 3 minutes. Then add the snapper to begin steaming.

6. Add ¼ cup ketchup or tomato paste and 1 ½ to 2 cups of water to the leftover residue from the seasoned snapper and pour mixture into the saucepan with the snapper. Let simmer for 25 minutes. After 25 minutes, add 1 Tbsp green seasoning and cook for an additional 5 to 7 minutes. Check potatoes for tenderness. Then, remove from heat.

· Cooking time varies depending on the size of your fish.