BROWN STEW TILAPIA RECIPES

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BROWN STEW FISH RECIPE - JAMAICAN COUNTRY STYLE



Brown Stew Fish Recipe - Jamaican Country Style image

There are a lot of different versions of Jamaican Brown Stew Fish. This method was most commonly used by the people in the southeastern part of Jamaica. The CPC Mushroom Soy Sauce and JCS Browning are the secret ingredients that gives the recipe the authentic taste of the Islands.

Provided by JCSKITCHEN.COM

Total Time 1 hours 0 minutes

Yield 4

Number Of Ingredients 13

2lb. Red Snapper Fish
1 Medium Onion (chopped)
1 Green Bell Pepper(chopped)
1 tblsp Salt
1 tblsp JCS Black Pepper
1 pinch of JCS Thyme
1/4 oz. CPC Mushroom Soy Sauce
1/4 oz. JCS Browning
2 cloves. Garlic
1 oz. Lime Juice
1 Scotch Bonnet Pepper
1/2 cup Water
1/4 oz. Ginger Root

Steps:

  • Wash the fish in a lime juice/water solution.
  • Dry the fish with a paper hand towel to remove all the juice and water (Fish need to be dry to prevent splashing when later placed in hot oil)
  • Season fish with salt and black pepper. Heat the oil in the skillet on high for 2 minutes, then turn the heat to medium.
  • Carefully place fish into the oil in the skillet. Pan-fry fish until golden brown. Do not move fish around while it is frying.
  • Remove fish from skillet.
  • Discard the oil and replace with fresh oil. Sauté the onions, garlic and green bell peppers together. Cover for a minute.
  • Add water and allow to cook for another five minutes.
  • Add the ginger root, mushroom soy sauce, scotch bonnet pepper, thyme and browning.
  • Cover and cook for 5 minutes. Add salt to taste and then add fish to stew and simmer for 3 minutes.
  • Serve with rice & peas or ground provisions.
  • Enjoy Your delicious Country Style Brown Stew Fish!

TILAPIA HOT POT RECIPE - FOOD.COM



Tilapia Hot Pot Recipe - Food.com image

Maybe not a true hot pot, but is it a soup?, a stew?, or just succotash and potatoes with Tilapia? It IS quick and easy -- and tasty! Good on a cold rainy day, served with Recipe #26605, or Recipe #76218, or your favorite corn bread --

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 6-7 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 tablespoon dried onion flakes (or 1/4 cup chopped onion)
14 ounces beef broth
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 teaspoon salt
1 tablespoon Worcestershire sauce
2 cups frozen baby lima beans
14 1/2 ounces stewed tomatoes (with basil and garlic)
2 cups potatoes (4 medium, chopped)
8 ounces tilapia fillets (or any mild white fish)
11 ounces mexicorn (whole kernel corn and peppers)

Steps:

  • Brown onion flakes briefly in olive oil; add beef broth, bay leaves, thyme, red pepper flakes, salt, Worcestershire sauce, and lima beans.
  • Bring to a boil and cook gently for 10 minutes; add stewed tomatoes and chopped potatoes. Cook about 10-15 minutes til potatoes are tender, but not falling apart.
  • Add Tilapia fillets, corn and peppers; Bring back to heat, and cook gently about 5 minutes, just until fish flakes.

Nutrition Facts : Calories 242.5, FatContent 4.3, SaturatedFatContent 0.7, CholesterolContent 19.6, SodiumContent 1323.2, CarbohydrateContent 37.9, FiberContent 5.3, SugarContent 4.2, ProteinContent 16.5

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