Jamaican Stewed Fish

"Recipe found in Essence Magazine."
 
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Ready In:
25mins
Ingredients:
8
Serves:
4
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ingredients

  • 2 tablespoons canola oil
  • 1 1 lb cod fish fillets or 1 lb other firm white fish fillet, cut into 4 serving pieces
  • 1 teaspoon salt (optional)
  • 12 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
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directions

  • 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.

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Reviews

  1. 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.
     
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