Recipe Index

Ingredients

• 4 whole Red Snapper Fish, or parrot or whole white flesh fish, cleaned
• 1 tsp Seasoning Salt, fish seasoning or cock soup mix, sifted
• 1/2 tsp Salt, or to taste
• 1/2 tsp Black Pepper
• 4 tbsp Butter
• 1 cup Pumpkin, squash, chopped into small cubes
• 1/2 sm Carrot, julienned
• 1 med Yellow Potato, chopped into small cubes
• 6 sm Okra, sliced
• 1/4 med Tomato
• 2 stalk Green Onion, sliced
• 4 sprigs Thyme
• 1 sm Onion
• 1 1/2 cup Vegetable Stock, chicken stock or water
• 1 cup Water, if needed
• 6-8 Water Crackers

Method

1. Rinse the whole fish under cold water and pat them dry with paper towels. In a small bowl, combine the seasoning salt, salt and black pepper. Rub the seasoning mixture evenly over the fish, including inside the cavities.
2. In a large skillet or Dutch oven, melt the butter over medium heat, then add the pumpkin or squash, potato and carrot. Sauté for 2 to 3 minutes, until the vegetables start to soften. Pour in the stock and bring to a simmer.
3. Place the seasoned fish on top of the partially cooked vegetables. Add the okra, tomato, green onion, onion, garlic, thyme, Scotch bonnet pepper and 2 tbsp butter, and the 1 cup water (if needed) around the fish. Cover the skillet with a lid and let the fish steam for 15 to 20 minutes, or until it is cooked through and flakes easily with a fork.
4. Occasionally spoon the liquid, which thickens as the fish cooks, over the fish to keep it moist. When the fish is nearly done, add the water crackers whole on top. Serve while hot.

Prep: 15 minutes · Cook: 25 minutes · Total: 40 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data