Brown Stewed Tilefish

Recipe Ingredients

10		Tilefish steaks, 1" thick - (to 12)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Vegetable oil - as needed
3 cups	187g / 6.6oz	Sliced onions
1 cup	146g / 5.1oz	Chopped scallions
2 cups	125g / 4.4oz	Chopped tomatoes
2 tablespoons	30ml	Chopped garlic
1		Scotch Bonnet pepper - seeded, minced
10		Thyme sprigs
1/4 cup	59ml	Soy sauce - (to 1/2)
1/2 cup	118ml	Ketchup
		Water - as needed

Recipe Instructions

Season the tilefish on both sides with salt and pepper. In a large saute pan over high heat, brown the fish on both sides in vegetable oil and then remove the fish from pan.

In the same pan, saute the onions until they start to caramelize, then add scallions, tomatoes, garlic, Scotch Bonnet pepper and thyme. Saute for 4 to 6 minutes then add soy sauce and ketchup and stir to combine.

Layer fish over onion mixture and then add just enough water to come half way up fish steaks. Season with salt and pepper to taste. Cover pan and simmer for 6 to 10 minutes or until fish is cooked through. Spoon sauce over fish.

This recipe yields 10 to 12 servings.

Source:
MELTING POT with Cheryl Smith - (Show # MP-SP01) - from the TV FOOD NETWORK

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