Shared by Christina Whittaker

When Christina visits her aunt Lavern, she makes this steamed red snapper. A typical Jamaican recipe, this dish is one that’s greater than the sum of its parts: a lightly seasoned red snapper steams until it’s buttery and moist, pumpkin and okra cook in a spicy, lime-brightened sauce, and the whole thing takes just 20 minutes. Christina serves the whole fish on a platter with rice and peas like her aunt Lavern does. Note: the all purpose seasoning makes extra, which can be used in the rice and peas and in all sorts of stews and braises.
Read more about Christina’s family in “Finding Identity at a Jamaican Shabbat Table” and try her recipes for rice and peas, oxtail stew and coconut gizzada tartlets.
Combine all the ingredients for the all-purpose seasoning in a bowl and mix well. Set aside until needed.
Heat the olive oil in a 12” stainless steel braising pan, or a 12” skillet. Add the onion, garlic, and scallions to the pan, stirring until fragrant and translucent, 2-3 minutes.
Add the tomato, peppers, diced pumpkin, carrots, and okra to the pan. Add one cup of water along with the lime juice to the pan and cook for around 5 minutes, until the vegetables begin to soften and the liquid is bubbling. Add the allspice berries, smoked paprika, kosher salt and all-purpose seasoning to the pan. Stir to combine. Add the Grace Fish & Meat sauce and cook for another 4-5 minutes.
Season the fish inside and out with kosher salt. Place the whole fish on top of the vegetables. Top with the butter and the fish seasoning. Use a knife to poke one or two holes in the scotch bonnet pepper and add to the pot.
Let cook, covered, for about 10-12 minutes. While cooking, occasionally uncover and spoon the sauce over the fish. Season to taste and serve hot.