Brown Stewed Tilefish



10 to 12 servings

Ingredients

  • 10 tilefish steaks, 1" thick
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Vegetable oil as needed
  • 3 cups sliced onions
  • 1 cup chopped scallions
  • 2 cups chopped tomatoes
  • 2 Tablespoon chopped garlic
  • 1 Scotch Bonnet pepper seeded, minced
  • 10 thyme sprigs
  • 1/4 cup soy sauce
  • 1/2 cup ketchup
  • Water as needed

Directions

Season the tilefish on both sides with salt and pepper.

In a large sauté pan over high heat, brown the fish on both sides in vegetable oil Remove the fish from pan.

In the same pan, sauté the onions until they start to caramelize, add scallions, tomatoes, garlic, Scotch Bonnet pepper and thyme. Sauté for 4 to 6 minutes, add soy sauce and ketchup and stir to combine.

Layer fish over onion mixture. Add just enough water to come half way up fish steaks. Season with salt and pepper to taste. Cover pan and simmer for 6 to 10 minutes or until fish is cooked through.

Spoon sauce over fish.

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