Prep 0 mins
Cook 25 mins
Recipe found in Essence Magazine.
- 2 tablespoons canola oil
- 1 lb halibut fillets or 1 lb cod fish fillets or 1 lb other firm white fish fillet, cut into 4 serving pieces
- 1 teaspoon salt (optional)
- 1⁄2 teaspoon ground black pepper
- 1 small onions, cut into 5 rings or 1 small chop onion
- 1 small bell pepper, seeded and chopped (or use 1/2 of two different-colored peppers)
- 4 small plum tomatoes, chopped
- 1 tablespoon jamaican jerk spice, powder or 1 tablespoon jamaican jerk spice, rub
- 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.
- 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.
- Return fish to skillet, browned side up; spoon with sauce.
- Cover and cook over low heat until fish is done, about 7 minutes. Serve with brown or white rice or pita bread.
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.