David's Recipe for Jamaican Pan-Steamed Fish
They say that this recipe originates in Jamaica. But this version is mine. (The terrible "On dit...")
Main Course, Brooklynite
- 4 portions of whole cleaned fish or filet
- About 1/2 cup olive oil for sauteing
- 2 medium onions, sliced thin
- 1 large bell pepper, sliced thin
- 2 large tomatoes, sliced thin
- Pinch of salt, or to taste
- Hot pepper sauce (I use 1 scant soup spoon Tabasco Scorpion Sauce)
- Large pince of dried thyme
- Juice of 1 lemon
- 2 cups hot water
- Saute onions on medium flame until just beginning to turn yellow.
- Add peppers and continue to saute a few minutes until they are soft.
- Add tomatoes and continue to saute a few minutes until they are soft.
- Add water, lemon juice, thyme, and hot sauce.
- Simmer for a few minutes. Taste and correct.
- Lay the portions of fish on top of the vegetable sauce. The fish should be but slightly submerged in the sauce, if at all.
- Simmer covered for 6-8 minutes, depending on the fish.
- Turn the fish over and simmer for another 6-8 minutes.
- Serve with rice.