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Discover my delicious roasted red snapper recipe and elevate your meals! 🇯🇲✨ #CookingWithLove #SnapperDelight #recipeshare #safarispice #cookingwithsafari #jamaicancooking
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Here's a Jamaican-inspired recipe for Steamed Red Snapper with Okra, Pumpkin, Sweet Potatoes, Corn, Fish Seasoning, Butter, Onions, Scallions, and Scotch Bonnet Pepper. It's a flavorful, hearty dish that combines a variety of traditional Jamaican ingredients.

Ingredients:
2 whole red snappers (cleaned and gutted)

1 cup of okra (sliced)

1 cup of pumpkin (diced)

2 medium sweet potatoes (peeled and cubed)

2 ears of corn (cut into halves or thirds)

1 tablespoon of fish seasoning (you can use a pre-made blend or a combination of salt, pepper, thyme, and garlic powder)

1/4 cup of butter

1 large onion (sliced)

2-3 scallions (chopped)

1-2 Scotch Bonnet peppers (sliced, depending on your heat preference)

2-3 cloves of garlic (minced)

2-3 sprigs of fresh thyme

2 cups of water or fish stock (for steaming)

Salt and pepper to taste

Instructions:
Prep the Fish:

Clean the red snapper thoroughly, removing scales and innards. Pat the fish dry with paper towels.

Season the fish with fish seasoning (or a combination of salt, pepper, and thyme), ensuring the seasoning gets inside the cavity and on the skin.

Optionally, you can score the fish (make small diagonal cuts on both sides) to allow the seasoning to penetrate better.

Prepare the Vegetables:

Slice the okra into small rounds.

Peel and cube the sweet potatoes.

Dice the pumpkin into bite-sized pieces.

Cut the corn into halves or thirds.

Make the Stew Base:

In a large, deep pan or skillet, melt the butter over medium heat.

Add the sliced onions and sauté until they are soft and translucent, about 3-4 minutes.

Add the garlic, chopped scallions, and Scotch Bonnet pepper. Sauté for another 2 minutes until fragrant.

Add the Vegetables:

Add the sweet potatoes, pumpkin, and corn to the pan and stir to combine with the onions and garlic. Let the vegetables cook for about 5 minutes.

Add the okra last to avoid overcooking it.

Steam the Fish:

Pour in the fish stock or water to create a steaming liquid. Stir in the fresh thyme and some salt and pepper to taste.

Place the seasoned red snapper on top of the vegetables in the pan. If the pan is large enough, you can lay the fish across the top. Otherwise, you may need to gently tuck the fish alongside the vegetables.

Cover the pan tightly with a lid and reduce the heat to low. Allow the dish to steam for about 20-30 minutes, or until the fish is cooked through and the vegetables are tender.

Final Touch:

Check the seasoning and adjust with salt, pepper, or more fish seasoning if necessary.

If you want the sauce to thicken, you can cook it uncovered for a few extra minutes to allow some of the liquid to evaporate.

Serve:

Carefully remove the fish from the pan and place it on a serving platter.

Spoon the vegetables and sauce around the fish, making sure to include plenty of okra, pumpkin, and sweet potatoes.

Garnish with extra fresh scallions or thyme if desired.

Tips:
If you prefer a milder dish, you can remove the seeds from the Scotch Bonnet pepper or use less.

You can serve this dish with a side of steamed rice or fried dumplings for a complete Jamaican meal.


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