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Caribbean Steamed Fish With Callaloo and Sweet Plantains

A vibrant Caribbean skillet supper featuring fresh, seasonal white fish steamed to perfection with a savory callaloo and tomato sauce, paired with sweet fried plantains. This dish highlights classic flavors and familiar techniques, offering a wholesome and approachable meal that's perfect for weeknights.

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Caribbeanmedium45 minServes 4
Caribbean Steamed Fish with Callaloo and Sweet Plantains plated and ready to serve

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Servings

4

Originally developed for 4 servings.

Ingredient checklist

Method

0 of 9 steps complete
  1. No timer needed
    Prepare the plantains by peeling and slicing diagonally into 1cm thick pieces.
  2. 08:00
    Heat 2 tablespoons of vegetable oil in a frying pan over medium heat. Add the plantain slices and fry for 3-4 minutes on each side until golden brown and soft. Remove and drain on paper towels.
  3. 04:00
    In the large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion, scallions, garlic, and Scotch bonnet pepper. Sauté for 3–4 minutes until the onions are soft and fragrant.
  4. 05:00
    Add the thyme and diced tomatoes to the skillet. Stir well and cook for 5 minutes until the sauce thickens slightly.
  5. 03:00
    Add the chopped callaloo or spinach leaves to the tomato sauce and cook until wilted, about 3 minutes.
  6. No timer needed
    Season the fish fillets with salt, pepper, and lime juice. Nestle them gently into the skillet with the callaloo tomato sauce.
  7. 10:00
    Add 150 ml (⅔ cup) water or fish stock to the skillet, cover with a tight-fitting lid, and steam the fish gently for 8–10 minutes until just cooked through and flaky.
  8. No timer needed
    Carefully remove the lid, check the fish for doneness, and adjust seasoning as needed.
  9. No timer needed
    Serve the steamed fish with the callaloo tomato sauce alongside the fried plantains immediately for best flavor and texture.

Chef tips

  • Use firm fish fillets to ensure they hold together during steaming.
  • Adjust the amount of Scotch bonnet pepper based on desired heat—removing seeds will reduce spiciness.
  • Fry plantains in batches if your pan is small to avoid overcrowding, which prevents even browning.
  • Use a tight-fitting lid for the skillet to trap steam and gently cook the fish for moist, tender results.
  • For a gluten-free meal, ensure all canned tomatoes and seasonings used have no gluten-containing additives.

Equipment check

  • large skillet with lid
  • frying pan
  • knife
  • cutting board
  • spoon
  • bowl

Nutrition per serving

  • Calories420
  • Protein35 g
  • Carbs35 g
  • Fat15 g

Tags

Skillet SupperCaribbeanCooking MethodProteinMeal TypeDietary Preference

Behind the dish.

Overview

This delicious Caribbean meal showcases a method of gentle steaming to cook tender, flaky white fish alongside a flavorful callaloo and tomato sauce. Paired with sweet, golden fried plantains, it brings a balanced combination of textures and authentic island flavors to your table. Perfect for a comforting weeknight dinner, it is naturally gluten-free and packed with vibrant, fresh ingredients.

Why you’ll love it

The use of steaming preserves the delicate texture and moisture of the fish while infusing it with the rich, aromatic spices of the callaloo tomato sauce. Sweet plantains offer a lovely caramelized contrast that pairs beautifully with the savory elements of the dish. The recipe is straightforward, wholesome, and offers a taste of the Caribbean with familiar, accessible produce.

Ingredient notes

White Fish: Choose freshly caught firm white fish such as snapper, grouper, or cod filets, about 170–200g (6–7 oz) per person.
Callaloo: Traditionally made with amaranth or taro leaves, spinach can be used as a great substitute if callaloo is unavailable.
Plantains: Use ripe plantains (yellow with black spots) for sweetest flavor and easiest frying.
Spices & Aromatics: Fresh garlic, thyme, scallions, and Scotch bonnet pepper create a classic Caribbean flavor profile—adjust heat levels to taste.

Serving & storage

Serve the steamed fish immediately with the hot callaloo tomato sauce and fried plantains on the side.
Store any leftovers separately in airtight containers in the refrigerator for up to 2 days.
Reheat gently on the stovetop or microwave; avoid overcooking the fish during reheating for best texture.
For food safety, consume leftovers promptly and discard if left at room temperature for more than 2 hours.

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