Total Time
25mins
Prep 0 mins
Cook 25 mins

Recipe found in Essence Magazine.

Ingredients Nutrition

Directions

  1. In large nonstick skillet, heat oil over medium-high heat. Season both sides of fish with salt and pepper; add fish to skillet. Cook until underside browns, about 3 minutes. Turn fish and remove from pan. Reduce heat.
  2. Add onion and bell pepper to skillet; saute about 3 minutes. Stir in tomatoes, and jerk seasoning. Cover and cook until tomatoes break down slightly, about 3 minutes.
  3. Return fish to skillet, browned side up; spoon with sauce.
  4. Cover and cook over low heat until fish is done, about 7 minutes. Serve with brown or white rice or pita bread.
Most Helpful

4 5

This was a pretty good dish, but it didn't wow me. I tried to make it exactly as written, the only difference being that the fish I used (cod in my case) came in larger 6-oz portions, so I wound up using about 1.5 lbs. of fish instead of just 1 lb. The spice I used was Penzeys "Jerk - Chicken and Fish", and I opted to chop the onion instead of cutting it into rings. This is certainly a quick and pretty healthy dish. I just guess the jerk seasoning isn't all that impressive here. Still, worth recommending, as it looks nice and is good for you.