Ingredients

The following ingredients have 4 Servings
  • 3- 3½ pounds white fish – cleaned (scaled and cut in steaks)
  • ½ teaspoon grated ginger
  • ½- teaspoon white pepper
  • 1 teaspoon minced garlic
  • ½ teaspoon thyme
  • ½ teaspoon minced garlic
  • ½ teaspoon white pepper
  • ½ teaspoons green seasoning (optional)
  • ½ teaspoon chicken bouillon powder (optional)
  • 1 lemon
  • Salt to taste
  • ½ cup vegetable oil or more as needed
  • 1 medium onion (thinly sliced)
  • 1 teaspoon minced garlic (about 2 garlic cloves)
  • ½ teaspoon ginger
  • 1 teaspoon thyme
  • 1 bay leaf
  • 1 Scotch bonnet pepper (pierced or replace with ½ teaspoon cayenne pepper)
  • 3-4 medium tomatoes diced
  • 1 bell pepper sliced
  • 2 green onions (scallion chopped)
  • Bouillon seasoning (optional)
  • White pepper or black as needed to taste

Instruction

  • 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