By Abrar Khan

Caribbean Steamed Fish

2 lbs fish (porgy or snapper), cleaned and scaled Juice of 1 lime ½ tsp black pepper 1 tsp salt 3 cloves garlic – 2 sliced and 1 crushed About 15 sprigs thyme.

Ingredients

½ Tbsp butter ½ Tbsp oil 2 carrots, thinly sliced 1 red pepper, thinly sliced 1 green pepper, thinly sliced 1 onion, thinly sliced 12 okra, ends cut off 1 hot pepper, seeds removed 1 ½ cup water.

Instructions

Season the fish with lime juice, crushed garlic, black pepper, salt and half of the thyme and set aside.

1

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In a large, wide heavy bottom pot over medium heat, add oil and butter. When butter has melted, sauté carrots, red and green pepper, and onion until it has softened, about 5 minutes.

2

Add garlic slices and pepper and cook for just a minute or two. Add water and bring to a boil. Add fish to the pot. Spoon some of the vegetables on top of the fish. Add okra and the rest of the thyme.

3

Cover the pot and lower the heat to simmer then cook for 15 minutes until the fish is done. Remove from heat and serve.

4

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Per serving: 378 calories, 7.4 g fat (1.2 g sat), 60.5 g protein, 13.1 g carb, 794 mg sodium, 5.5 g sugars, 3.3 g fiber.

Image Credit:  oms ood

Nutrition