Caribbean Stew Fish
Caribbean Fish Stew is quick and easy. Perfect for weeknight dinner.
Servings: 4 people
- 16 oz. Mahi Mahi fillets or any firm white flesh fish. King Fish is most common in the Caribbean
- 1/4 cup green seasoning
- 2 tablespoons oil
- 1 onion thinly sliced
- 1 red bell pepper sliced
- 2 garlic cloves finely chopped
- sprigs of fresh thyme
- 1 14.5 oz. can diced tomatoes
- 1/2 Scotch Bonnet pepper habanero
- a pinch of sugar
- salt to taste (about 3/4 teaspoon)
- 2 tablespoons finely chopped parsley
Pour Green Seasoning over the fish and brush the seasoning well over all sides of the fish. Marinate for at least 1/2 hour and up to overnight.
In a skillet, heat oil. Add onions and peppers and saute for about 5 minutes, until they start to caramelize.
Add garlic, thyme and Scotch Bonnet.
Cook for 1 minute.
Add fish, tomatoes, sugar and salt. Spoon sauce over the fish.
Cover and simmer for 10 minutes.
Add parsley and stir to combine.
Serve with cou cou.
Use 1/2 red and 1/2 green bell pepper for more color.
Remove the Scotch Bonnet after cooking if you don't want the heat of the pepper to continue to infuse the sauce.
Calories: 182kcal | Carbohydrates: 5g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 104mg | Potassium: 586mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1304IU | Vitamin C: 45mg | Calcium: 29mg | Iron: 2mg