Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the snapper by rinsing 2 whole red snappers thoroughly, patting them dry, and making 2-3 diagonal slits on each side.

2. 2

   In a small bowl, combine 2 tablespoons of sumac, the juice of 2 limes, 4 minced garlic cloves, half of one deseeded and minced Scotch Bonnet pepper, 2 tablespoons of olive oil, 1 teaspoon of salt, and half a teaspoon of black pepper to create the marinade.

3. 3

   Rub the sumac-lime marinade all over the 2 prepared snappers, ensuring some gets into the slits and cavities, then place 2 sprigs of fresh thyme inside each fish.

4. 4

   Arrange the marinated snappers in a steamer basket over a pot of simmering water, ensuring the water does not touch the fish.

5. 5

   Peel and slice 2 green plantains into 1-inch thick medallions, then gently place them around the fish in the steamer basket.

6. 6

   Steam the fish and plantains for 15-20 minutes, or until the fish is opaque and flakes easily with a fork and the plantains are tender.

7. 7

   While the fish steams, warm 0.5 cup of coconut milk in a small saucepan, adding the juice of 1 lime and 2 sprigs of fresh thyme for a light sauce.

8. 8

   Carefully transfer the 2 steamed snappers and 2 sliced green plantains to a serving platter, drizzle with the coconut-lime sauce, and garnish with 0.25 cup of fresh chopped cilantro.