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Brown Stewed Tilefish

  • 12servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10 Tilefish steaks,

  2. 1" thick - (to 12)

  3. Salt - to taste

  4. Freshly-ground black pepper - to taste

  5. Vegetable oil - as needed

  6. 3 cups 187g / 6.6oz Sliced onions

  7. 1 cup 146g / 5.1oz Chopped scallions

  8. 2 cups 125g / 4.4oz Chopped tomatoes

  9. 2 tablespoons 30ml Chopped garlic

  10. 1 Scotch Bonnet pepper - seeded, minced

  11. 10 Thyme sprigs

  12. 1/4 cup 59ml Soy sauce - (to 1/2)

  13. 1/2 cup 118ml Ketchup

  14. Water - as needed

Instructions Jump to Ingredients ↑

  1. Season the tilefish on both sides with salt and pepper. In a large saute pan over high heat, brown the fish on both sides in vegetable oil and then remove the fish from pan.

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

  3. Layer fish over onion mixture and then 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.

  4. This recipe yields 10 to 12 servings.

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