Steamed Red Snapper Packets

Name: Steamed Red Snapper Packets
Ingredients: 1 tablespoon canola oil; 1 onion, thinly sliced; 3 garlic cloves, thinly sliced; 1 fennel bulb, thinly sliced; 1 carrot, thinly sliced; 5 pounds red snapper bones, coarsely chopped and rinsed well; 3 ripe tomatoes, coarsely chopped; 4 oil-packed anchovies; 1 orange, zest removed with a vegetable peeler and orange halved; 1/4 Scotch bonnet chile; 3 sprigs each parsley, basil and mint, tied in a bundle with kitchen string; 2 quarts cold water; Salt and freshly ground black pepper; 2 tablespoons canola oil, plus more for brushing; 4 garlic cloves, thinly sliced; 4 carrots, thinly sliced on the diagonal; 1 bunch of scallions, cut into 3-inch lengths; 18 okra, halved lengthwise; 1/2 Scotch bonnet or habanero chile, seeded and minced; 2 tomatoes, cut into eighths; Pinch of ground allspice; Salt and freshly ground pepper; Six 7-ounce red snapper fillets (about 1 1/2 inches thick), skin lightly scored