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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Recipe found in Essence Magazine. Ingredients:
2 tablespoons canola oil |
1 lb halibut fillets or 1 lb cod fish fillets or 1 lb other firm white fish fillet, cut into 4 serving pieces |
1 teaspoon salt (optional) |
1/2 teaspoon ground black pepper |
1 small onions, cut into 5 rings or 1 small chop onion |
1 small bell pepper, seeded and chopped (or use 1/2 of two different-colored peppers) |
4 small plum tomatoes, chopped |
1 tablespoon jamaican jerk spice, powder or 1 tablespoon jamaican jerk spice, rub |
Directions:
1. In large nonstick skillet, heat oil over medium-high heat. Season both sides of fish with salt and pepper; add fish to skillet. Cook until underside browns, about 3 minutes. Turn fish and remove from pan. Reduce heat.
2. Add onion and bell pepper to skillet; saute about 3 minutes. Stir in tomatoes, and jerk seasoning. Cover and cook until tomatoes break down slightly, about 3 minutes.
3. Return fish to skillet, browned side up; spoon with sauce.
4. Cover and cook over low heat until fish is done, about 7 minutes. Serve with brown or white rice or pita bread.
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