Steamed Snapper

My husband has been requesting more healthy meals lately and I’ve been doing my best to accommodate him.  I picked up a few pounds of whole snapper from the grocery store recently and decided to make Whole Steamed Snapper for him.  This is a very simple dish and is also pretty common in Guyana and the Caribbean.

Steamed Snapper

This dish is also very versatile; you can add your favorite vegetables instead of what I used.  Steamed snapper can be made with other vegetables like potatoes, pumpkin and chayote.  I chose a combination that we love.   It’s such a light and tasty dish and a great way to enjoy the natural flavors of the fish.  I used snapper but you can also use porgy like I did in this recipe.   I served this with oven roasted breadfruit for us and with my 5 Ingredient Yellow Rice for the kids and it was a hit!

Steamed Snapper


Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 -6


  • 2 whole fish, porgy or snapper, cleaned and scaled
  • Juice of 1 lime
  • 2 tsp all purpose seasoning
  • 3 cloves garlic, sliced
  • About 10 sprigs thyme
  • ½ tbsp butter
  • ½ tbsp oil
  • 2 carrots, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 1 onion, thinly sliced
  • 12 okra, ends cut off
  • 1 hot pepper, scotch bonnet, habanera or wiri wiri, seeds removed
  • 2 scallion, chopped
  • ½ tsp black pepper
  • 1 to mato, cut into wedges
  • 1 ½ cup water


  • Place fish in a bowl with water and lime juice for about 10 minutes. Rinse and pat dry then slice on both sides of the fish; season with all purpose seasoning and stuff the inside of the fish with garlic slices and thyme then marinate for about 20-30 minutes.
  • In a large, wide heavy bottom pot over medium heat, add oil and butter. When butter has melted, sauté carrots, red and green pepper, and onion until it has softened, about 5 minutes.
  • Add water and bring to a boil. Add seasoned fish to the pot. Add okra, black pepper, tomatoes, pepper and scallion on top and fish. Cover the pot and lower the heat to simmer then cook for 15 minutes or until the fish flakes easily with a fork. Remove from heat and serve!


Cuisine: Caribbean
Author: Jehan Powell