Entree: Cayman Islands – Central Culinary Region – Steamed Snapper (Whole snapper steamed with island citrus, herbs, and peppers)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

- 1 whole red snapper, about 2.5 lb (1,130 g), cleaned and scaled
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh thyme leaves
- 1 medium yellow onion, about 6 oz (170 g), thinly sliced
- 1 medium tomato, about 5 oz (140 g), sliced
- 1 small Scotch bonnet pepper, about 0.5 oz (15 g), slit lengthwise
- 2 cloves garlic, about 6 g, minced
- 2 tbsp (30 ml) vegetable oil
- 1/4 cup (60 ml) water
- 2 tbsp (30 ml) chopped fresh cilantro (or chadon beni)
- 1 tbsp (14 g) unsalted butter (optional, for finishing)
- Lime wedges, for serving

Instructions

1. Rinse fish and pat dry. Make 3–4 diagonal slashes on each side of the fish. Rub the outside and inside cavity with lime juice, salt, pepper, and half the chopped thyme; let rest 10 minutes.
2. Stuff the cavity with half the sliced onion, half the tomato, and the slit Scotch bonnet pepper. Reserve remaining onion and tomato for the steaming bed.
3. Heat oil in a wide, deep skillet or fish steamer over medium heat. Add remaining onion, tomato, and garlic and cook 2–3 minutes until softened but not browned.
4. Add 1/4 cup (60 ml) water to the pan to create steam. Place the fish on top of the vegetables, cover tightly with a lid, and reduce heat to medium-low.
5. Steam the fish 12–18 minutes, depending on size, until the flesh flakes easily at the thickest part (internal temperature about 145°F / 63°C). Baste the fish with pan juices once or twice while steaming.
6. Remove lid, dot the fish with butter if using, sprinkle with remaining thyme and chopped cilantro, and squeeze extra lime over the fish. Serve immediately with lime wedges.