Steamed Caribbean Fish with Citrus and Scotch Bonnet

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant, aromatic steamed fish dish featuring fresh citrus and fiery Scotch bonnet peppers, delivering authentic Caribbean flavors that brighten the palate. This Caribbean-inspired seafood recipe (gluten free), ready in about 40 minutes, pairs whole snapper fish, lime juice, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 4 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse and pat dry 1.5 pounds of whole snapper fish, then score both sides with shallow cuts. Rub 1 tsp salt and 1/2 tsp black pepper evenly over the fish.
  2. Step 2: In a bowl, combine 1/4 cup lime juice, 1/4 cup orange juice, 1 small finely chopped Scotch bonnet pepper, 3 minced garlic cloves, 2 tbsp olive oil, and 3 sliced scallions. Pour this marinade over the fish, making sure to coat inside the scored cuts and cavity. Let marinate for 20 minutes.
  3. Step 3: Place 2 sprigs fresh thyme inside the fish cavity. Set a steamer basket over 1 cup boiling water in a large pot, place the marinated fish inside the basket, cover, and steam over medium heat for 15 minutes until the fish flakes easily with a fork.
  4. Step 4: Carefully transfer the fish to a serving platter, spoon over any remaining cooking juices, and garnish with extra scallions if desired.

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