Brown Stewed Tilefish
13 ingredients
8 steps
Ingredients
- 10 to 12 (1-inch thick) tilefish steaks
- Salt
- Freshly ground black pepper
- Vegetable oil
- 3 cups onions, sliced
- 1 cup scallions, chopped
- 2 cups tomatoes, chopped
- 2 tablespoons garlic, chopped
- 1 Scotch Bonnet pepper, seeded and minced
- 10 sprigs thyme
- 1/4 to 1/2 cup soy sauce
- 1/2 cup ketchup
- Water
Directions
-
1Season the tilefish on both sides with salt and pepper.
-
2In a large saute pan over high heat, brown the fish on both sides in vegetable oil and then remove the fish from pan.
-
3In the same pan, saute the onions until they start to caramelize, then add scallions, tomatoes, garlic, Scotch Bonnet pepper and thyme.
-
4Saute for 4 to 6 minutes then add soy sauce and ketchup and stir to combine.
-
5Layer fish over onion mixture and then add just enough water to come half way up fish steaks.
-
6Season with salt and pepper to taste.
-
7Cover pan and simmer for 6 to 10 minutes or until fish is cooked through.
-
8Spoon sauce over fish.
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