Brown Stew Fish

Ingredients

• 2 whole red snapper (about 1-1.5 lb each), cleaned and scaled
• 2 limes, juiced
• 4 cloves garlic, minced
• 1-2 scotch bonnet peppers, seeded and minced
• 1 tbsp fresh thyme leaves, plus 2 sprigs
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour, for dusting
• Vegetable oil, for frying
• 2 tbsp Jamaican browning sauce
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 pimento (allspice) berries
• 2 scallions, chopped
• 1 medium tomato, diced
• 2 tbsp tomato ketchup or tomato paste
• 1 tbsp brown sugar
• 1 cup fish or vegetable stock

Before you cook

• Score the fish with a few diagonal cuts on each side
• Rinse the fish with lime juice and water, then pat it dry
• Mix the minced garlic, half the scotch bonnet, 1 tbsp thyme leaves, salt, and black pepper into a seasoning paste
• Rub the seasoning paste all over the fish, inside the cavity too, and let it sit for 20-30 minutes
• Slice the onion and bell peppers
• Dice the tomato and chop the scallions

Steps

1. Dust the seasoned fish lightly with flour, shaking off the excess
2. Heat about 1/2 inch of oil in a large skillet over medium-high heat
3. Fry the fish for 4-5 minutes per side, until golden brown and crisp on the outside
4. Lift the fish out onto a plate and set it aside
5. Pour off all but about 2 tablespoons of oil from the skillet
6. Stir the browning sauce into the hot oil
7. Add the sliced onion, bell peppers, and pimento berries to the skillet
8. Sauté for 2-3 minutes until the onion softens
9. Add the diced tomato, remaining scotch bonnet, ketchup, and brown sugar
10. Stir and cook for 2 minutes until the tomato breaks down slightly
11. Pour in the stock and bring the sauce to a simmer
12. Taste the sauce and adjust the salt and pepper
13. Nestle the fried fish back into the skillet, spooning the sauce over the top
14. Scatter the scallions and thyme sprigs over the fish
15. Cover and simmer gently for 10-12 minutes, until the fish is cooked through and has absorbed some of the sauce
16. Spoon the extra sauce over the fish just before serving