Steamed Fish in Chadon Beni Garlic Butter

This steamed fish in chadon beni garlic butter is “de bomb”. Ah mean it was just nuclear on my senses. You know the feeling you get when something is so irresistible that you just get that all so happy feeling inside? You just have to put down your fork, shake your head in wonder and say “hmm!!”  Well, that’s how I felt when I tasted this steamed fish. Hmmm….Yes, to me, it was that good.

How else did I know it was that good? The aroma of garlic and trini herbs was the first sign I got that wafted from the oven and filled the whole kitchen. Then, behind my back,  as soon as it was cool enough to eat , my son ate one of the fillets and was still coming back for more. And, honestly, when he doesn’t like a particular dish, he just won’t eat it. So, that was a good sign…..

Now a simple word of care and caution before you embark on this journey….Since we are steaming in foil don’t forget to poke a few holes to allow some of the steam to escape while the fish is cooking. Getting burned from steam is much worse than boiling water. So please follow my instructions to the letter and soon you have your very own morsels of trini flavoured steamed fish to partake of and maybe share……if any remains lol!!

Ok , why fish? …Well it’s Lent and it’s fishville these days at my home, but that doesn’t mean you can’t do the same treatment for chicken or even shrimp….Look look yuh see? Ah givin allyuh even more ideas to try with my chadon beni garlic butter…..Here’s steamed fish in chadon beni garlic butter. Enjoy.

Steamed Fish in Chadon Beni Garlic Butter Recipe

 

Steamed Fish in Chadon Beni Garlic Butter

 

STEAMED FISH IN CHADON BENI GARLIC BUTTER

2 swai fillets ( any firm fish will do as well)
1 lime
2 tbsp green seasoning
1 small onion, chopped
1 tsp salt
3 tbsp chadon beni garlic butter
foil

 

Wash fish fillets with lime and water. Drain.

 

Add chopped onion, green seasoning and salt. Marinate for 15 – 20 minutes.

 

 

 

Wrap the fillets in foil and bake in a 350 degrees F oven for 15 minutes.

Note: Poke a few holes in the foil using a fork to allow the steam to escape a bit.

 

So there you have it a simple application of the chadon beni garlic butter for your taste pleasure. I do hope you enjoyed my steamed fish in chadon beni Garlic Butter recipe.

Ah gone :)

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14 Responses to Steamed Fish in Chadon Beni Garlic Butter

  1. Shelley Rose March 12, 2014 at 1:13 am #

    Yum!

  2. Tru Mo March 12, 2014 at 7:54 am #

    Denise de Rushe you should make this

  3. Carolyn Charmaine Vynckier March 12, 2014 at 8:19 am #

    Looking yummy

  4. Naseem Moha'd March 12, 2014 at 8:28 am #

    oh too much butter…

    • Simply Trini Cooking March 12, 2014 at 4:42 pm #

      Actually what you’re seeing there is not the fish “floating in butter. That’s a little of the butter and mostly water from steaming the fish!

  5. Yvonne Martin March 12, 2014 at 8:35 am #

    Hey d garlic butter is in the recipe but it’s no where in the method.

  6. Denise Thomas March 12, 2014 at 10:51 am #

    Lose the butter

  7. Michael D. Nurse March 12, 2014 at 2:56 pm #

    Yum

  8. Naseem Moha'd March 12, 2014 at 5:25 pm #

    Oh okay cool

  9. Patrice Garcia March 12, 2014 at 7:58 pm #

    Looks delish

  10. dc March 17, 2014 at 4:39 pm #

    Greetings Felix! dc again, I finally had some time to come onto the website and enjoy your postings! Two questions please: 1. What side dishes do you recommend with this (eg, coo-coo etc) and 2. You said that you could try this with shrimp? Would you say a pound, pound and half or two pounds of shrimp with the same measurements of the other ingredients would suffice?

    • Felix March 18, 2014 at 9:43 am #

      Hi DC, Nice of you to drop by. For the sides I would recommend baked potato, risi bisi, a simple salad, or even just some plain rice with lentil peas. What I’m trying to get at here is simplicity and not wanting all the flavours just mushed altogether until you can’t really taste any one dish on your plate. For the coo coo you would have to use a sauce of your choice. For the shrimp a pound will do just fine with this recipe.

  11. Annessa Sorrillo March 19, 2014 at 12:24 pm #

    This dish looks delicious!!!! I will definitely be trying this one soon!

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