Steamed Red Snapper en Banana Leaf Image

Steamed Red Snapper en Banana Leaf

Make this Tonight - "Spice Vibes"

Prep Time
Cook Time


  • Banana leaf
  • 2 lbs whole red snapper
  • 1 scotch bonnet pepper, stems & seeds removed
  • 2 garlic cloves
  • ¼ cup green onion, rough chopped
  • 1 teaspoon California chili powder
  • 1/8 teaspoon cinnamon powder
  • 1/8 teaspoon nutmeg powder
  • 1/8 teaspoon clove powder or 2 whole cloves
  • 1/4 teaspoon all spice powder
  • 1/4 teaspoon red chili flakes
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon fresh thyme leaves
  • 1/2 teaspoon fresh parsley leaves
  • 2 teaspoon + teaspoon Himalayan salt, divided
  • 1 teaspoon toasted black pepper
  • 3 tablespoons + 2 teaspoon coconut oil, divided
  • 1 lime, juice


  1. In a food processor, pulse together the scotch bonnet pepper, garlic, California chili powder, cinnamon powder, nutmeg powder, clove, all spice powder, red chili flakes, brown sugar, thyme, parsley, 2 tsp salt, 1 teaspoon black pepper, and 3 tablespoons coconut oil.
  2. Place paste into a small bowl and set aside, preferably overnight.
  3. Cut banana leaf into a rectangular shape about 12 x 8 inches. Rub fish with 1 teaspoon of salt and lime juice and let stand for 15 minutes.
  4. To make the banana leaf more pliable, lightly toast over low open flame for a few seconds. Rub fish with jerk marinade and place fish onto the leaf. Wrap the fish in the banana leaf and set aside.
  5. To cook fish, heat a large sauté pan over medium heat, add a splash of coconut oil into the pan (about 2 teaspoons). Cook fish covered on medium heat for 12 mins on each side. Serve it hot with lime slices.