Levi Roots' steamed snapper with Tenderstem recipe

Name: Levi Roots' steamed snapper with Tenderstem recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 yellow tailed snapper (400g each) or good sized butter fish or sea bass (scaled, trimmed and cleaned); 1 lime; 2 Scotch Bonnet chillies (one de-seeded and cut into thin strips); 1 knob of butter; 100 ml (3.5fl oz) coconut milk; 2 sprigs of fresh thyme; 1 carrot, peeled and cut into thin strips); 1 small potato, thinly sliced; 0.5 christophine or butternut squash (peeled, heart/seeds removed and cut into thin slices); 0.5 red onion, cut into half rings; 1 garlic clove, chopped; 1 tbsp pimento berries (or ground allspice); 2 bay leaves; 1 spring onion (green part of stems only) battered with the back of a spoon to release flavour; 4 tbsp vegetable oil; 100 ml (3.5fl oz) vegetable stock (optional); 200 g (7.1oz) pack Tenderstem broccoli

Servings: persons

2 yellow tailed snapper (400g each) or good sized butter fish or sea bass (scaled, trimmed and cleaned)
1 lime
2 Scotch Bonnet chillies (one de-seeded and cut into thin strips)
1 knob of butter
100 ml (3.5fl oz) coconut milk
2 sprigs of fresh thyme
1 carrot, peeled and cut into thin strips)
1 small potato, thinly sliced
0.5 christophine or butternut squash (peeled, heart/seeds removed and cut into thin slices)
0.5 red onion, cut into half rings
1 garlic clove, chopped
1 tbsp pimento berries (or ground allspice)
2 bay leaves
1 spring onion (green part of stems only) battered with the back of a spoon to release flavour
4 tbsp vegetable oil
100 ml (3.5fl oz) vegetable stock (optional)
200 g (7.1oz) pack Tenderstem broccoli

1
Wash the fish and squeeze and rub the lime all over.
2
Place the strips of chillies and one of the sprigs of thyme (leaf only) and the beaten spring onion inside the gut of the fish.
3
Close up the fish and set aside.
4
Lightly heat a large broad saucepan and dissolve the oil, butter and coconut milk, then add the bay leaves, garlic, the other sprig of the thyme, christophine or squash, red onions, potato, carrot and the other scotch bonnet chilli (whole).
5
Place the fish on top and cover the pan.
6
Cook for 3-5 minutes on each side on a low heat, carefully turning them over.
7
Add the broccoli evenly on top and pour over the stock (or a little water).
8
Use a mortal and pestle to crack the pimento and sprinkle over the top.
9
Cook for further 5 minutes, season with salt, then serve with rice & peas or plain rice.

878

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 17 ingredients. The key ingredients include: 2 yellow tailed snapper (400g each) or good sized butter fish or sea bass (scaled, trimmed and cleaned), 1 lime, 2 Scotch Bonnet chillies (one de-seeded and cut into thin strips), 1 knob of butter, and more.

Yes, Levi Roots' steamed snapper with Tenderstem recipe falls under the General 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!