Snapper Recipe

Prepare and marinate the snapper

Rinse the cleaned snapper inside and out and pat dry with paper towel. Make 3 shallow diagonal slashes on each side of the fish to help flavors penetrate. Rub the inside cavity and both sides with lime juice, then sprinkle sea salt, black pepper and ground allspice evenly. In a small bowl combine minced garlic, finely minced scotch bonnet (if using), chopped thyme, and light soy sauce. Spread this mixture into the slashes and inside the cavity. Let the fish marinate for 20–30 minutes at room temperature or up to 2 hours in the refrigerator.

Preheat and oil

Preheat oven to 200°C (400°F) if baking, or heat a grill to medium-high if grilling. Brush the fish lightly with 1 tablespoon vegetable oil to prevent sticking and promote browning.

Cook the fish

If baking: place the snapper on a rimmed baking sheet or in a roasting pan lined with foil and bake for 18–25 minutes, depending on thickness, until the flesh is opaque and flakes easily with a fork and internal temperature reaches 63°C (145°F). If grilling: place fish on a well-oiled grate; grill covered for about 6–8 minutes per side (depending on fish thickness) until cooked through and charred lightly at the edges. Baste once with a little oil while cooking if needed.

Prep vegetables

While the fish marinates, wash and chop callaloo (or spinach), peel and dice pumpkin, slice okra, chop tomato, thinly slice onion and scallions. Mince garlic.

Sauté aromatics

In a heavy skillet or pot, heat 2 tablespoons vegetable or coconut oil over medium heat. Add sliced onion and scallion whites (reserve some green tops for garnish) and sauté 2–3 minutes until softened. Add minced garlic and chopped thyme and cook 30 seconds until fragrant.

Cook vegetables

Add diced pumpkin to the pot and stir to coat with oil and aromatics. Pour in about 1 cup vegetable broth or water, bring to a simmer, cover and cook 6–8 minutes until pumpkin begins to soften. Add okra and chopped tomato, stir, then add chopped callaloo or spinach in batches, stirring to wilt each addition. Tuck the whole scotch bonnet into the pot for flavor (do not burst unless you want it very spicy). Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Continue to simmer uncovered 4–6 minutes until all vegetables are tender and the mixture is moist but not watery—the okra will create a slight thickening.

Finish pepperpot

Taste and adjust seasoning. Remove and discard the whole scotch bonnet if used. Stir in reserved scallion greens and a little fresh thyme. Keep warm until fish is ready.

Plate and garnish

Place a generous portion of the pepperpot/local vegetables on each plate. Lay a portion of the cooked snapper on top or beside the vegetables. Garnish with fresh thyme sprigs, scallion curls, and lime wedges. Squeeze lime over fish just before eating.

Serve immediately while hot. Leftovers: refrigerate for up to 2 days; reheat gently to preserve texture.