Brown Stewed Tilefish Recipe

Name: Brown Stewed Tilefish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Season the tilefish on both sides with salt and pepper.
2
In a large saute pan over high heat, brown the fish on both sides in vegetable oil and then remove the fish from pan.
3
In the same pan, saute the onions until they start to caramelize, then add scallions, tomatoes, garlic, Scotch Bonnet pepper and thyme.
4
Saute for 4 to 6 minutes then add soy sauce and ketchup and stir to combine.
5
Layer fish over onion mixture and then add just enough water to come half way up fish steaks.
6
Season with salt and pepper to taste.
7
Cover pan and simmer for 6 to 10 minutes or until fish is cooked through.
8
Spoon sauce over fish.

836

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10 to 12 (1-inch thick) tilefish steaks, Salt, Freshly ground black pepper, Vegetable oil, and more.

Yes, Brown Stewed Tilefish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brown Stewed Tilefish

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