Steamed Fish

Ingredients

2 nice 1/2 lb snappers - cleaned and ready
2 stalks scallion - pounded and roughly chopped
1 large onion - sliced
6 garlic cloves chopped
1/2 teaspoons pimento seed - cracked
1 nice bunch fresh thyme
1 good size scotch bonnet pepper
3 tablespoons butter
1 cup chopped tomatoes
1/2 cup sliced carrots
1 cup sliced okras
salt
black pepper

Method: 

1. Clean and cleanse fish. Rinse with lime juice or vinegar water.
2. Pat dry fish with paper towel and make a diagonal slit on each side of each fish
3. Mix 1 tablespoon salt with 1 teaspoon black pepper.
4. Rub this mixture all overfish and into the slits. Remember to season inside the belly and head.
5. In a Dutch pot or large skillet (make sure the pot has a tight lid to fit), melt 1 tbsp of the butter on medium heat. Sauté the garlic, onion, pimento seeds and scallion for about two minutes. 
6. Add tomatoes and carrots. Reduce flames and let carrots cook for about 5 minutes then add thyme.
7. Add the fish placing their heads in the opposite direction. 
8. Add the balance of ingredients and cover. Increase flames to medium low and let steam. 
9. Fish should steam it's own juices to give you a sauce. If the juices have dried out too much then the flames are too high so reduce and add about 4 tablespoons of water.
10. Taste for flavor and adjust accordingly. 

Usually I don't like powdered seasoning on my fish as the natural herbs are just right for the fish. Fish should not have a lot of too many different seasoning because they have their own unique flavour. Fish can be steamed with only olive oil and salt and still taste great. So when making your dish don't use a lot of powder spice, keep it natural.

Optionals - use either of the following to steam with the fish

• 1 bammy quartered
• sliced Irish potatoes
• Cho-cho

Cooking time includes prep time: 45 - 60 minutes

Serves 2