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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: AJ
Servings: 4
2 tablespoons canola oil
1 pound halibut, cod or other firm whitefish fillet, cut into 4 serving pieces
1 teaspoon salt, optional
½ teaspoon ground black pepper
1 small onion, cut into rings or chopped
1 small bell pepper, seeded and chopped, or use ½ of two different-colored peppers
4 small plum tomatoes, chopped
1 tablespoon jerk-seasoning powder or rub
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. Add onion and bell pepper to skillet; sauté about 3 minutes. Stir in tomatoes and jerk seasoning. Cover and cook until tomatoes break down slightly, about 3 minutes. Return fish to skillet, browned side up; spoon with sauce. Cover and cook over low heat until fish is done, about 7 minutes. Serve with brown or white rice or pita bread.