Jamaican Stewed Fish

READY IN: 25mins
Recipe by msjlady33

Recipe found in Essence Magazine.

Top Review by spooty3

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.

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.

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