Jamaican Brown Fish Stew


2 lbs of fish fillets (red snapper works well)
juice from 2 limes
kosher salt and fresh cracked black pepper to taste
1 onion, chopped
4 scallions, chopped into small rounds
1 whole scotch bonnet or Habanero pepper
2 tsp fresh ginger, chopped
3 tomatoes, chopped
canola oil for frying
3 tbs of flour stirred into 1/4 cup water
3 sprigs of fresh thyme or 3 tsp of dried.
1 tbs butter
1 tbs of kitchen bouquet
2 tbs soy sauce
This is a classic Jamaican recipe which cooks fish in a savory brown sauce. My favorite is served at Auntie Merrils at Hellshire Beach in Kingston, Jamaica.


  • Mix the lime juice with a bowl of water and wash  the fish fillets
  • Remove the fish from the water, pat dry and season with salt and pepper.
  • Refrigerate and let sit covered for 1 hour.
  • Chop the onion, scallion, hot pepper, sweet pepper, garlic and tomatoes into small pieces.
  • Grate the ginger and mix the flour with 1/4 cup of water.
  • Fry both sides of each fish fillet.
  • Remove fish and drain off the oil
  • Melt the butter in a sauce pan and fry the onion, scallion, hot pepper, sweet pepper, garlic tomatoes and thyme for about 3 minutes.
  • Add the water, soy sauce and kitchen bouquet and simmer for 5 minutes.
  • Stir the flour/water mixture into the stew and then add the fish.
  • Simmer for five minutes.
  • Serve with rice and peas.




1 hr


15 min


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