Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Clean and score 1 whole snapper, about 1.5 pounds, then season it inside and out with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and the juice of 1 lime.

2. 2

   In a large pan, heat 2 tablespoons of olive oil over medium heat, then add 1 large sliced onion, 2 sliced bell peppers, 4 minced garlic cloves, and 1 inch of grated ginger, sautéing for 5 minutes until softened.

3. 3

   Stir in 2 medium chopped tomatoes, 4 cups of chopped callaloo or fresh spinach, and 1 drained and rinsed 15-ounce can of chickpeas into the sautéed aromatics.

4. 4

   Pour in 1 cup of light coconut milk and 0.5 cup of vegetable broth, then add 4 sprigs of fresh thyme and 1 whole scotch bonnet pepper (if desired, do not burst it for mild flavor) to the vegetable mixture.

5. 5

   Place the seasoned 1.5-pound snapper on a large piece of heavy-duty foil, then spoon the chickpea and vegetable mixture generously over and around the fish.

6. 6

   Seal the foil tightly to create a packet, place it in a large pot with 1 inch of water at the bottom (ensure water does not touch the packet), cover, and steam for 20-25 minutes until the fish is cooked through and flakes easily.

7. 7

   Carefully open the foil packet and transfer the 1.5-pound steamed snapper with its accompanying chickpea and callaloo medley to a serving platter.