Steamed Snapper (Cayman Style)

3 lbs. Snapper fillets
Salt and pepper to taste

Season Bowl
1/2 tsp. Scotch-bonnet pepper, finely minced
2 tbsp. Fresh thyme, finely cut
1/2 tsp. Oregano
1/2 small/med. Spanish onion, diced
1/2 tsp. Pimento seeds
1/2 Red pepper, finely cut

Other Ingredients
2 large Potatoes, cut into cubes
2 large Carrots, sliced
1 tbsp. Butter or margarine, heaping

Take 3 lbs. of snapper fillets and sprinkle with salt and pepper to taste. Add contents of Season bowl to the fish. With your hands in a plastic baggie or gloves, rub seasonings into fish. Place fish in pot with 1 heaping tbsp. of butter or margarine, potatoes and carrots. Cover pot and cook on medium-low heat until potatoes are tender. The fish will yield and cook in it's own juice.

Traditionally served over white rice and with lime-aid as a beverage.

Capt. C.A. Richardson         


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