Belizean Steamed Fish Recipes

BELIZEAN STEAMED FISH

Steps:

• Preheat oven to 400 degrees.
• Rinse and dry fish, then drench with juice of limes.
• Drain and season with salt and pepper.
• Place 1 layer of fish in a shallow pan.
• Cover with green pepper and onion, then sprinkle with curry powder.
• Drizzle with coconut oil or melted butter.
• Squeeze remaining lime juice on fish.
• Cover tightly with lid or foil and bake for 10 minutes, then baste with liquid. Fish is done when it flakes easily with fork (total cooking time was not offered in recipe, but I've often heard 10 minutes per inch of thickness).

CARIBBEAN STEWED FISH

Steps:

• Rinse fish; carefully, drain, and pat dry with paper towels or a clean towel rub with lemon or lime.
• Place fish in a large bowl or saucepan then season with salt, garlic, ginger, thyme, white pepper and green seasoning.
• Mix fish with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight
• When ready to cook remove fish fridge, lightly shake off any marinate sticking out.
• In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 2-3 minutes on both sides. Remove fish and set aside. Drain oil and leave about 3 or more tablespoons of oil, if using the same pan or heat oil in the medium saucepan.
• Then add onion, scotch bonnet pepper, garlic, green seasoning, thyme, bay leaf, sauté until onions are tender, about 2 minutes or more. Stir frequently to avoid any burns
• Add tomatoes continue stirring and let it simmer for about 5 minutes or more with about ½ cup stock or water or more as needed.
• Finally add bell pepper, green onions followed by fish one at time and more stock about ½ cup stock or water. Simmer for about 5 minutes or more. Adjust for seasonings and thickness of stew with stock or oil.
• Remove and serve with rice or fried plantains or any side dish