Caribbean Stewed Fish Recipes
JAMAICAN STEWED FISH
Make and share this Jamaican Stewed Fish recipe from Food.com.
Provided by msjlady33
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
CARIBBEAN STEWED FISH
Caribbean Fish Stew - A simple Stew with marinated red snapper and Tilapia, infused with spices , herbs bell peppers, tomatoes, and onions- Simply Delicious.
Provided by Imma
Categories Main
Time 50m
Number Of Ingredients 23
Steps:
- Rinse fish; carefully, drain, and pat dry with paper towels or a clean towel rub with lemon or lime.
- Place fish in a large bowl or saucepan then season with salt, garlic, ginger, thyme, white pepper and green seasoning.
- Mix fish with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight
- When ready to cook remove fish fridge, lightly shake off any marinate sticking out.
- In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 2-3 minutes on both sides. Remove fish and set aside. Drain oil and leave about 3 or more tablespoons of oil, if using the same pan or heat oil in the medium saucepan.
- Then add onion, scotch bonnet pepper, garlic, green seasoning, thyme, bay leaf, sauté until onions are tender, about 2 minutes or more. Stir frequently to avoid any burns
- Add tomatoes continue stirring and let it simmer for about 5 minutes or more with about ½ cup stock or water or more as needed.
- Finally add bell pepper, green onions followed by fish one at time and more stock about ½ cup stock or water. Simmer for about 5 minutes or more. Adjust for seasonings and thickness of stew with stock or oil.
- Remove and serve with rice or fried plantains or any side dish
Nutrition Facts : Calories 559 kcal, Carbohydrate 7 g, Protein 92 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 226 mg, Sodium 288 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CARIBBEAN STEWED FISH
Paleo, gluten free and dairy free mackerel dish that's packed flavours
Provided by Charla
Categories Dinner
Time 1h10m
Number Of Ingredients 24
Steps:
- Place the fish on a chopping board and using a chef's knife (or utility knife) slash the fish diagonally with a 3-4cm gap in between each slash. Be careful not to slash too deep into the fish cavity. Repeat this step on the other side.
- Generously season each fish with some of the homemade seasoning used 1 tbsp for each fish and be sure to use seasoning in the cavity and slashes too
- Wrap and refrigerate the fish overnight or for at least several hours.
- Preheat the oven on 180c/350f/gas mark 5
- Coat some aluminium foil with melted coconut/olive oil and wrap the fish tightly.
- Place on a baking tray and roast for 25 minutes (remove and set aside when done)
- As the fish is cooking in the oven, prepare the ingredients ready for the fish to be stewed in the creole sauce.
- On low-medium heat, melt 2 tablespoons of oil in a large frying pan, then proceed to saute the onion and garlic until translucent.
- Add the bell peppers, grated ginger, stir and cook for 2 minutes.
- Then pour in the tomatoe sauce, add the pimento berries, scotch bonnet pink salt, black pepper, sprigs of thyme and parsley before adding 1 cup of water then stir everything together.
- Add some more of the homemade seasoning (I added about 2-3 tsp), do a taste test to adjust.
- Use an egg spatula to carefully lower each fish into the pan.
- Increase the heat to high to bring to the boil before reducing to a simmer. Use a spoon to baste the fish in the liquid.
- Cover with the lid and leave to simmer for 25-30 minutes on low heat. Check the liquid levels throughout this time and add 1/4 cup of water or more if required.
- Serve accordingly.
Nutrition Facts : Calories 426 kcal, Sugar 7 g, Sodium 2015 mg, Fat 18 g, SaturatedFat 5 g, Carbohydrate 16 g, Fiber 4 g, Protein 48 g, Cholesterol 106 mg, ServingSize 1 serving
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