jamaicandinnerServes 4
Grilled snapper with steamed callaloo
Whole-flavour fish with lime, garlic and thyme, over gently steamed greens and boiled ground provisions.
Fish tea, escovitch, steamed fish with okra — the sea has always fed the islands. Grilling snapper with lime and thyme keeps every bit of that tradition; the plate simply leans greener, which is how grandmothers said to eat anyway.
Ingredients
- Snapper or sea bream fillets4
- Lime2
- Garlic3 cloves
- Fresh thyme4 sprigs
- Spinach or callaloo leaves300g
- Okra8
- Sweet potato or eddoes400g
- Olive oil1 tbsp
- Black pepper
Method
- 1Season the fish with lime juice, crushed garlic, thyme leaves and black pepper; rest 15 minutes.
- 2Boil the sweet potato or eddoes until tender, about 15 minutes.
- 3Steam the greens and okra with a splash of water, lid on, 4–5 minutes.
- 4Grill the fish skin-side first, 3–4 minutes a side, brushed lightly with the oil.
- 5Plate the greens and provisions, lay the fish on top, and finish with a last squeeze of lime.
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