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Ingredients

Yield: 6 servings

For the All-Purpose Seasoning:

  • 3 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 3 tablespoons paprika
  • 1 tablespoon cayenne pepper 
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon ground allspice 
  • 1 tablespoon sea salt 
  • 1 teaspoon brown sugar
  • 1 teaspoon ground cumin 
  • 1 teaspoon ground nutmeg 

For the fish:

  • 2 tablespoons olive oil 
  • ½ white onion, sliced into half moons 
  • 2-3 cloves garlic, peeled and minced
  • 2 scallions, sliced into thirds 
  • 1 small tomato, diced
  • 1 small red bell pepper, cut into strips
  • 1 small green pepper, cut into strips
  • 1 cup cubed pumpkin or kabocha squash
  • ½ cup carrots, peeled and sliced on a bias 
  • 4 large pieces okra, sliced in half 
  • Juice of ½ a lime
  • 5-6 allspice berries
  • ½ teaspoon smoked paprika 
  • 1 teaspoon kosher salt 
  • 1 teaspoon all purpose seasoning (see below)
  • 2 teaspoons Grace Fish & Meat Sauce 
  • 2 fresh, whole red snapper fish, around 2 lbs. each
  • 2 tablespoons butter 
  • 2 teaspoons Grace fish seasoning
  • 1 whole scotch bonnet pepper
Main Courses

Preparation

Step 1

Combine all the ingredients for the all-purpose seasoning in a bowl and mix well. Set aside until needed.

Step 2

Heat the olive oil in a 12” stainless steel braising pan, or a 12” skillet. Add the onion, garlic, and scallions to the pan, stirring until fragrant and translucent, 2-3 minutes.

Step 3

Add the tomato, peppers, diced pumpkin, carrots, and okra to the pan. Add one cup of water along with the lime juice to the pan and cook for around 5 minutes, until the vegetables begin to soften and the liquid is bubbling. Add the allspice berries, smoked paprika, kosher salt and all-purpose seasoning to the pan. Stir to combine. Add the Grace Fish & Meat sauce and cook for another 4-5 minutes.

Step 4

Season the fish inside and out with kosher salt. Place the whole fish on top of the vegetables. Top with the butter and the fish seasoning. Use a knife to poke one or two holes in the scotch bonnet pepper and add to the pot.

Step 5

Let cook, covered, for about 10-12 minutes. While cooking, occasionally uncover and spoon the sauce over the fish. Season to taste and serve hot. 

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