Wednesday, October 10, 2012

Caribbean Steamed Fish

I'm on a Caribbean kick this week, having fun working with such comfortingly familiar ingredients. Yesterday was Jamaican callaloo with shrimp, which came out pretty good, but I want to work on the recipe some more and remake it before I post it. Today was tilapia steamed in foil packets with Caribbean seasonings and ingredients such as onion, thyme, pimento pepper, cilantro and pumpkin. The result is one delicious piece of fish, perfect for lunch with some steamed rice. Note that you can use a scotch bonnet pepper, habanero or jalapeno instead of the pimento pepper, according to your heat tolerance level.


8 tilapia fillets

juice from 1 lime

1 tsp coarse sea salt

1/2 tsp black pepper

1 tsp dried thyme leaves

1 tbsp butter

1 small onion, chopped

4 cloves garlic, minced

3 stalks green onion, chopped

1/2 red bell pepper, chopped

1/4 bunch fresh parsley leaves, chopped

1/4 bunch fresh cilantro, chopped

1 pimento pepper, sliced

2 carrots, peeled and chopped

3 cups chopped pumpkin

1. Preheat oven to 400 degrees. In a bowl, season fish with lime juice, sea salt, pepper and thyme.

2. Mix all other ingredients in a large bowl. Cut 8 pieces of foil, about 12 inches by 8 inches. Lay out foil and place a piece of fish on each one. Put a small dab of butter on top of each fillet. Take a small handful of the other mixed ingredients and place on top. Fold packet closed on all four sides.

3. Place packets (folded side up) on 2 baking trays and put in oven. Let cook until fish is white and flaky and pumpkin is tender, about 40 or 45 minutes.

To serve, place the entire closed packet on the plate with the rice, so folks can open it themselves. Be careful when opening because of the steam. Also don't let the sauce escape! You will want to pour it over your rice.

1 comment:

  1. OMG! This onen looks so good. I thought the pumpkin was potato at first, though! Lol