brown fish stew
 
makes approximately 8 servings 
 
3 lb.  fish fillets (grouper, halibut, filet of sole)
2   sliced onions
3   chopped scallions
3 clove  garlic, minced
1   chopped green pepper
3   tomatoes, chopped
  scotch bonnet pepper to taste
  fresh thyme
1/2 tsp  ground allspice
2 cup  water
  salt and pepper to taste
  soy sauce
1/2 tsp  browning sauce (kitchen bouquet or maggi)
1 Tbsp  lime/lemon juice
 
(always consider soaking the fish in dark rum and some whiskey for perhaps 
5-6 minutes.) clean and rinse fish well with hot water and lime juice. pat 
dry and marinate with desired spices (example: salt and pepper). set aside 
and marinate for 3-4 hours. heat 2 tablespoons oil in a large skillet over 
medium heat. add the fish to the skillet and brown on both sides. remove 
the fish and carefully pour off the excess oil. return the skillet to the 
stovetop. cook onions, garlic, green pepper, tomatoes, scotch bonnet and 
thyme. add remaining ingredients and stir. raise the heat to high and 
bring to a boil. reduce the heat to low and add the fish. cook until sauce 
is thickened. 
 
 
 
(ID: 76960) Mirror: rec.food.recipes: Wed, May 12, 2004


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