Jamaican Steamed Snapper with Whole Crackers

There's something special about Jamaican steamed fish, especially when you add whole crackers to the pot! The fish cooks gently with fresh vegetables, thyme, pimento, Scotch bonnet and flavorful gravy. Just before it's finished, I add whole Excelsior water crackers and let them soak up all that goodness.

Cook fish until the thickest portion reaches 145°F (63°C), or until the flesh is opaque and separates easily with a fork. Times vary with fish thickness.

Ingredients

Fish

• 2 whole snappers, cleaned and cut in half
• 1½–2 tbsp Jamaican fish seasoning, or to taste
• Juice of ½ lime
• ½ tsp ground allspice (optional)
• 1 tbsp oil

Vegetables & aromatics

• 1 medium onion, sliced
• 1 bell pepper, sliced
• 2 scallions, cut into 1–2-inch pieces
• 4 cloves garlic, sliced or minced
• 1 medium tomato, sliced
• 5–6 sprigs fresh thyme
• 6–8 whole pimento berries
• 1 Scotch bonnet, left whole for milder heat or sliced for more heat

Gravy

• 2 cups water
• 2 tbsp butter or margarine
• 1 tsp fish seasoning, then adjust to taste

Crackers

• 8–10 whole Excelsior water crackers

Instructions

1. Season the snapper

   Pat the fish dry. Season both sides and inside the cavities and cut surfaces with 1½–2 tbsp Jamaican fish seasoning, lime juice and optional allspice. If time permits, let stand for 20–30 minutes.

2. Start the vegetables

   In a wide pot or deep skillet that can fit the four fish pieces without heavy stacking, heat the oil over medium heat. Add onion, bell pepper, scallions, garlic, thyme and pimento. Cook 2–3 minutes without browning. Add the tomato and cook another minute.

3. Make the steaming liquid

   Pour in 2 cups water and add butter or margarine and 1 tsp fish seasoning. Add the Scotch bonnet. Bring to a gentle simmer. Taste and adjust: the broth should be slightly more seasoned than the desired final gravy because the fish and crackers will absorb flavor.

4. Add the snapper

   Lay the four pieces of snapper in the pot. Spoon vegetables and broth over the fish. Cover and simmer gently for about 7–10 minutes depending on thickness. Avoid vigorous boiling to keep the fish intact.

5. Add the whole crackers

   When the fish is nearly cooked, arrange 8–10 whole Excelsior crackers around the fish. Some can sit in the broth and others may overlap the fish. Ladle hot gravy over each cracker. Cover and cook another 3–5 minutes.

6. Finish

   Check that the fish is cooked through and flakes easily. Spoon gravy and vegetables over everything. Taste before adding more seasoning since crackers change the salt balance. Turn off heat and let the pot rest, covered, for 2–3 minutes as crackers keep absorbing gravy.

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