Steamed Tilapia

Lime and Scotch bonnet flavour give a definite zip to Emma Sharp's tasty Caribbean fish and vegetable dish.
Steamed Tilapia
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes plus 12-24 hrs marinating time
  • Effort: medium



  • 1 medium-sized tilapia
  • juice of 1 limes
  • 2 spring onions, chopped
  • quarter of a scotch bonnet peppers, finely chopped
  • 4-5 sprig thyme
  • black pepper
  • 150 g butternut squash, peeled, cut into 2.5cm cubes
  • 300 ml fish stock
  • 1 christophene, peeled and cut into 1.5cm cubes
  • 100 g okra


1. Place the tilapia fillets in a bowl with the lime juice, spring onion, Scotch bonnet pepper and thyme. Season with salt and freshly ground pepper. Cover and marinate in the fridge for 12-24 hours.

2. In a wok heat the fish stock until boiling. Add the butternut squash, return to the boil and cook for 5 minutes. Add the christophene and cook for a further 5 minutes.

3. Add the okra, salt and freshly ground pepper. Place the fish fillets on top. Cover and cook for 5-10 minutes, steaming the fish (add more fish stock if necessary) until cooked.

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