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Jamaican Steamed Fish Head

Every bought a large fish and don't know what to do with it? Back home in Jamaica, we eat a lot of fish during Lent as many give up meat and poultry for the period. Here’s is one of my mother’s favourite fish dishes as promised when we last posted her Jamaican Style Coconut Quinoa. This recipe makes great use of the heads of larger fish, but if you are not so keen on the heads, by all means use the steak cuts from the same large fish though you will be missing out an all the gelatinous goodness that oozes out of the bony heads.

Course Main Course
Cuisine Caribbean, Jamaican
Keyword budget meals, diabetic friendly, jamaican, keto, ketogenic, low carb, one pot meal, paleo, seafood
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
Author Kari Heron | www.chefandsteward.com

Instructions

  1. In a large sauté pot or any low casserole or rondeau pot... butter the surface of the pan 
  2. Place fish and leave space between each piece. Add butter. Why so much? Because life is simply better with butter. Real butter.

  3. Add ingredients to cover the fish. Turn on heat on low flame. Cover and cook on low heat until cooked. About 15-20 minutes depending on size and amount of fish.
  4. Serve with our comforting Jamaican style coconut quinoa or rice or enjoy on its own as a scrumptious low carb, gluten-free, paleo meal.