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.


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.


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


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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.


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.


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


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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