Allspice Red Snapper with Okra and Spinach

Summa Salt Products Used-Jalapeno Salt

Serving size: 4


For the Marinade-

  • 2 tablespoons of Summa Salt’s Jalapeno Salt
  • 4 red snapper fillets (about 6 oz each)
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • 3 garlic cloves, minced
  • 1 teaspoon ground allspice
  • 1 teaspoon ground thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional for heat)

For the Vegetables:

  • 1 lb fresh okra, trimmed and sliced into 1/2-inch pieces
  • 4 cups fresh spinach leaves, washed and dried
  • 1 medium onion, thinly sliced
  • 3 sweet peppers  thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon ground allspice
  • Juice of 1/2 lemon
  • Fresh parsley (optional) 



  1. Prepare the Okra: 
    • Wash, trim and cut the okra into small, bite-sized pieces. Lay the pieces flat on a cooking sheet. Apply a sprinkle of table salt over the okra and let sit for half an hour. Drain and set aside. 
  2. Prepare the Marinade:
    • In a bowl, combine the olive oil, lime juice, minced garlic, ground allspice, ground ginger, ground thyme, smoked paprika, ground cumin, 1 tablespoon of Summa Salt’s Jalapeno Salt, black pepper, and red pepper flakes (if using).
    • Place the red snapper fillets in a shallow dish and pour the marinade over them, making sure each fillet is well-coated.
    • Cover and refrigerate for at least 30 minutes, preferably up to 2 hours.
  3. Prepare the Vegetables:
    • Preheat your oven to 375 degrees Fahrenheit 
    • In a large mixing bowl, toss the spinach,  drained okra, onion, and sweet pepper with olive oil, ground allspice, 1 tablespoon of Jalapeno Salt and pepper.
  4. Assemble the Bake:
    • Spread ½ the vegetable mixture evenly in a large baking dish.
    • Arrange the marinated red snapper fillets on top of the vegetables.
    • Top with remaining vegetable mixture 
  5. Bake the Dish:
    • Place foil on the bottom of a large baking dish. Place some of the vegetables on the bottom of the dish. Place the fish on top of the vegetables and place the remaining vegetable mix on top of the fish. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the red snapper is cooked through and flakes easily with a fork, and the vegetables are tender.
  6. Finish and Serve:
    • Once the dish is done, remove it from the oven and squeeze the juice of half a lemon over the top (optional).
    • Garnish with chopped fresh parsley (optional)