Ingredients for Belizean Steamed Fish
- 1 pound firm white fish fillets
- 2 limes
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup thinly sliced green bell pepper
- 1/2 cup thinly sliced red onion
- 1 tablespoon curry powder
- 1 tablespoon coconut oil
- 1 tablespoon melted butter
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How to Make Belizean Steamed Fish
- Preheat oven to 400°F (200°C).
- Rinse and pat dry 1 pound of firm white fish fillets (such as snapper or grouper). Drench with the juice of 2 limes.
- Drain excess lime juice and season fish generously with salt and pepper.
- Place fish in a single layer in a shallow, oven-safe baking dish.
- Layer 1/2 cup thinly sliced green bell pepper (optional) and 1/2 cup thinly sliced red onion over the fish. Sprinkle 1 tablespoon of curry powder evenly over the vegetables and fish.
- Drizzle 1 tablespoon of coconut oil or melted butter over the fish and vegetables.
- Squeeze the remaining lime juice from the 2 limes over the fish.
- Cover the baking dish tightly with a lid or aluminum foil.
- Bake for 10 minutes. Carefully remove the lid or foil, baste the fish with the pan juices, and continue baking for another 5-10 minutes, or until the fish flakes easily with a fork.
- Serve immediately and enjoy the taste of Belize!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
12g
Fat
16g
Carbs
3g
