Parrot Fish and ‘Brown Stew’ Vegetables
Ingredients
- 2 whole parrot fish; gutted and cleaned
- 4 whole vine tomatoes; diced
- 1 whole orange bell pepper; diced
- 1 bunch green onions/scallions; chopped
- fresh thyme; a decent sized bunch
- 3-4 cloves garlic; crushed or diced
- 1 t ground allspice; or more to taste
- ½ cube chicken bullion
- 1 whole scotch bonnet chilie (Do not pierce if no spice is desired.)
- salt and pepper to taste
- lemon wedges for plating
- oil or butter for frying
Instructions
- In a large skillet add the tomatoes, bell pepper, onions, garlic, ginger, chili, allspice, thyme, salt, pepper, bullion, and about a half cup of water.
- Bring to a boil, then reduce heat to low and simmer for 30 minutes.
- As your stew is finishing, salt and pepper the inside and outside of each fish and fry in oil or butter, both sides, until just opaque.
- Finish off the fish by simmering it with the juices of the stew for a few minutes, until easily flaked with a fork.
- Plate each dish with some of the stewed vegetables and a fish. Generously squeeze lemon over the fish. Serve with Jamaican Bammies. (See note above.)
Notes
I highly suggest serving your dish with Jamaican Bammies! We soaked ours in milk and fried them in butter and garlic!