Steamed Red Snapper


2 tablespoons canola oil,

+ more for brushing

4 garlic cloves, sliced

4 carrots, diagonal sliced

1 bunch of scallions,

cut into 3-inch lengths

18 okra, halved

1/2 Scotch bonnet or

habanero chile,

seeded and minced

2 tomatoes, cut into eighths

Pinch of ground allspice

Salt & ground pepper

Six 7- ounce red snapper fillets

(about 1 1/2 inches thick),

skin lightly scored


Preheat the oven to 500.

Heat 2 tablespoons of canola oil.

Add garlic, carrots and cook over medium heat, stirring, for 3 minutes.

Add scallions, okra, Scotch bonnet and cook for 2 minutes, stir occasionally.

Add tomatoes and cook, stir, for 1 minute.

Stir in allspice, season with salt and pepper. Let cool slightly.

Make six 12-inch squares, aluminum foil shiny side down, and brush with oil.

Season snapper fillets with salt, pepper and place in the center of each piece of foil.

Spoon the vegetables over the fish.

Fold up the sides and seal each packet.

Arrange the packets on a baking sheet and bake at 500, for 18 minutes, until the fish is tender and the vegetables are cooked.

Transfer the packets to plates and serve. Enjoy!

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