Avis Johnson-Piper's Red Fish Recipe

Name: Avis Johnson-Piper's Red Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 yams, unpeeled and quartered; 2 to 3 tablespoons brown sugar; 7 large carrots, peeled and sliced; 1 tablespoon peanut oil; 1 medium onion, sliced thin; 2 large green peppers, seeded, deveined and sliced into 1/4-inch strips; 1 1/2 to 2 pounds red snapper filets (see note); 1 1/2 teaspoons chopped fresh dill; 1/2 cup thinly sliced white onion; 1 teaspoon freshly ground pepper; 1 clove garlic, minced; 1 1/2 teaspoons hot paprika; 4 large Boston lettuce leaves, washed and patted dry; 4 tomatoes, quartered

Servings: persons

6 yams, unpeeled and quartered
2 to 3 tablespoons brown sugar
7 large carrots, peeled and sliced
1 tablespoon peanut oil
1 medium onion, sliced thin
2 large green peppers, seeded, deveined and sliced into 1/4-inch strips
1 1/2 to 2 pounds red snapper filets (see note)
1 1/2 teaspoons chopped fresh dill
1/2 cup thinly sliced white onion
1 teaspoon freshly ground pepper
1 clove garlic, minced
1 1/2 teaspoons hot paprika
4 large Boston lettuce leaves, washed and patted dry
4 tomatoes, quartered

1
Using a steamer and a large saucepan, steam the yams over simmering water for 15 to 20 minutes, or until just soft.
2
Remove and sprinkle with brown sugar.
3
Set aside in a warm place.
4
Meanwhile, steam the carrots in another saucepan for about 12 minutes or until just soft.
5
Remove and set aside in a warm place.
6
In a large skillet, heat the peanut oil.
7
Saute the onion and sliced green pepper for 2 to 3 minutes, until the onion is just soft and the pepper is bright green but still crisp.
8
Set aside in a warm place.
9
Meanwhile, rinse the fish under cold running water and gently pat dry.
10
Fill a large pan with water to a depth of 1 inch.
11
Place the fish on a steaming rack, place in the pan and sprinkle with the fresh dill.
12
Strew the 1/2 cup sliced onion around the fish, and sprinkle with the ground pepper, garlic and paprika.
13
Steam the fish over simmering water for 12 to 14 minutes, or until the fish is opaque and cooked through.
14
Line a serving platter with the lettuce leaves.
15
When the snapper is done, remove to the serving platter.
16
Surround with the cooked vegetables and garnish with the tomatoes.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 yams, unpeeled and quartered, 2 to 3 tablespoons brown sugar, 7 large carrots, peeled and sliced, 1 tablespoon peanut oil, and more.

Yes, Avis Johnson-Piper's Red Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Avis Johnson-Piper's Red Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions