Culantro Garlic Butter Steamed Fish is about as classic and traditional Caribbean dish as you can get. You will need the special “butter”, and it is hard to come by in other parts of the world. But fear not, it is a simple matter of making some in your own kitchen. For an easy recipe, click here on Culantro Garlic Butter. Now, let’s get into the recipe for Culantro Garlic Butter Steamed Fish.
Culantro Garlic Butter Steamed Fish Recipe-
- 2 swai fillets (this is the Trinidadian traditionally favorite. You can substitute other types of fish fillets if you want, as long as they have quite firm flesh. You can also use whole swai fish if you like – my personal favorite)
- 3 tbsp. culantro garlic butter
- juice of 1 lime
- fresh clean water
- 2 tbsp. green seasoning
- 1 medium-sized white onion, peeled and chopped into thin slices
- 1 tsp. salt
- aluminum foil
- chopped herbs of your choice, for garnish (optional, I prefer cilantro and Chinese basil)
- Preheat your oven to 350 degrees Fahrenheit.
- Combine the lime juice with some fresh water and wash the fillets. Drain, and pat slightly dry with kitchen towels – leave them just a little damp.
- Place the fillets in a shallow mixing bowl or baking dish, add in 2/3 of the sliced onion, green seasoning, culantro garlic butter and salt. Gently mix the ingredients to spread and cover the fillets evenly, cover the bowl and allow to marinate for 15 – 20 minutes if using fillets, and 20-25 minutes if using whole fish.
- Now wrap the fillets together with the marinating ingredients in foil and seal the edges tight. Poke a few holes in the top of the foil to allow a bit of the steam to escape, and bake 15 minutes for fillets, and 20 minutes for whole fish.
- Serve your Culantro Garlic Butter Steamed Fish while steaming hot, with the rest of the sliced onion and herbs for garnish.
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