Haitian Whole Steamed Snapper with Epis

Ingredients

• 2 whole red snapper (1.5–2 pounds each, scaled and cleaned)
• 4 limes or sour oranges (Use 3–4; for rubbing the fish)
• 0.5 cup epis (Recipe below)
• 1 lime juice (Juice of 1 lime)
• 0.25 cup white vinegar
• Sazon Classico (To taste)
• 3 tbsp olive oil
• 1 onion (Medium, thinly sliced)
• 1 green bell pepper (Sliced)
• 1 red bell pepper (Sliced)
• 2 fresh thyme sprigs (Use 2–3 sprigs)
• 1 Scotch bonnet pepper (Whole; optional but traditional)
• 0.875 cup water (Use ¾–1 cup, just enough to create steam without submerging the fish)
• scallions (Sliced, optional garnish)
• Italian parsley (Chopped, optional garnish)
• 1 bunch Italian parsley (For epis)
• 1 bunch scallions (Chopped; for epis)
• 9 garlic cloves (Use 8–10 cloves, peeled; for epis)
• 1.5 Scotch bonnet peppers (Use 1–2, seeded for less heat; for epis)
• 2 tbsp vegetable seasoning or Sazon (For epis; choose vegetable seasoning or Sazon)
• 1 cup water (Up to 1 cup, as needed for blending epis; add gradually)

Steps

1. 1

   To make the epis, roughly chop the parsley, scallions, garlic, and Scotch bonnet peppers.

2. 2

   Put the chopped ingredients and the vegetable seasoning or Sazon in a food processor or blender, leaving out the water.

3. 3

   Blend until a thick green paste forms. Add water as needed to help it puree, stopping to scrape down the sides; keep the mixture thick rather than watery.

4. 4

   Taste the epis and adjust the seasoning as needed. Measure ½ cup for the fish; refrigerate any remaining epis for up to 2 weeks.

5. 5

   Rinse the snappers thoroughly. Rub them inside and out with lime or sour orange, rinse again with cold water, and dry very well with paper towel.

6. 6

   Score each fish lightly on both sides, making 2–3 shallow cuts per side.

7. 7

   Place the fish in a 9×13-inch pan. Rub each generously with ½ cup epis, inside and outside and into the slits.

8. 8

   Drizzle the fish with the juice of 1 lime and the white vinegar, then season with Sazon Classico to taste.

9. 9

   Let the fish marinate at room temperature for 15–30 minutes.

10. 10

    Heat a large straight-sided skillet over medium heat. Add the olive oil and heat it for an additional 30 seconds.

11. 11

    Add the sliced onion and bell peppers. Cook, stirring often, for 2–3 minutes, until slightly softened and fragrant.

12. 12

    Add the thyme sprigs and the whole Scotch bonnet pepper.

13. 13

    Lay the fish gently into the pot, using the vegetables as a bed. Spoon a few vegetables over the fish.

14. 14

    Add any marinade collected in the pan, then pour in ¾–1 cup water—just enough to create steam, not submerge the fish.

15. 15

    Reduce the heat to maintain a gentle simmer, cover with a lid, and steam for about 15–20 minutes, until the flesh is opaque and flaky.

16. 16

    Serve the fish topped with the vegetables and some of the cooking juices. Sprinkle with sliced scallions and chopped parsley.

Notes

Epis yields 2–3 cups; the recipe uses ½ cup. Prep time for the fish is listed as 30 minutes and cook time as 20 minutes; the epis takes 10 minutes to prepare. Total time includes making the epis and the fish's 15–30-minute marinade. The source does not specify whether to use the full epis yield or how much leftover marinade to add beyond what collects in the pan.

Nutrition per serving

• main
• Caribbean
• Haitian
• steamed
• fish
• gluten-free
• dairy-free
• spicy