Recipe for Caribbean Spiced Steamed Fish from Chef Adrian Forte

Chef Adrian Forte shared with us this delicious Caribbean Spiced Steamed Fish recipe that encapsulates the vibrant and exotic flavours of the Caribbean. This recipe combines the freshness of whole fish fillets with a harmonious blend of aromatic spices and zesty citrus. Whether you choose snapper, halibut, or sea bass, this dish promises to awaken your taste buds and transport you to sun-kissed shores with its authentic Caribbean essence.

Recipe for Caribbean Spiced Steamed Fish

Caribbean Spiced Steamed Fish


  • 2 Whole fish fillets (snapper, halibut or sea bass)
  • 12 thin lemon slices
  • 1 tablespoon canola oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground coriander
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1 teaspoon chili flakes
  • 2 cups of water
  • 1 teaspoon fresh thyme
  • 4 square pieces of 12″ fresh or thawed frozen banana leaf


1. Preheat water in the sauce pan to a rolling boil then reduce to a simmer

2. Cut fish fillets in half vertical

3. In large mixing bowl add fish fillets, oil, cinnamon, allspice, coriander, ginger and nutmeg and with your hands
mix very well, ensure fillets are evenly coated

4. Place 3 lemon slices, slightly overlapping, in center of each banana leaf piece

5. Place 1 fish fillet, on each set of lemon slices

6. Fold each leaf piece to enclose fish

7. Place packets, folded side down in bamboo basket and cover

8. Place bamboo basket over sauce pan and steam for 15 mins

Alternative Method:

1. Place packets folded side down on a baking sheet

2. Place skillet, pan or Steele bowl with two cups of water at the bottom rack of the oven preheated to 400°F

3. Add baking tray with fish packets on top rack and back for 20 mins



About Demian Vernieri 428 Articles
Demian is an Argentinian retired musician, avid gamer and editor for the Montréal Guardian, Toronto Guardian, Calgary Guardian and Vancouver Guardian websites.