Step 1

Rinse fish; carefully, drain, and pat dry with paper towels or a clean towel rub with lemon or lime.

Step 2

Place fish in a large bowl or saucepan then season with salt, garlic, ginger, thyme and white or black pepper

Step 3

Mix fish with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight

Step 4

Heat Large Skillet with about 1 tablespoon or more oil then add garlic, paprika, thyme, onion, all spice and onions. Stir for about two minutes.

Step 5

Add vegetables starting with toughest. Begin with potatoes if using any, followed by 2 cups fish or seafood broth -bring to a boil. Cover and let it simmer for 5 minutes.

Step 6

Place fish into the boiling fish stock and add, tomato, green onion and whole scotch bonnet pepper if necessary,

Step 7

Spoon stock over the fish, cover and steam on medium heat till it’s tender about 3-5 minutes per side depending on thickness of fish.

Step 8

Just before removing from the stove – add butter on top of the fish.

Step 9

Serve with crackers or rice.