Entrée: Jamaica – Caribbean Butterfish Stew

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 butterfish fillets
Salt and pepper to taste
2 tbsp (30 ml) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 can (14 oz (400 g)) diced tomatoes with juice
1 tsp (5 ml) thyme
1 tsp (5 ml) smoked paprika
2 cups (480 ml) fish or vegetable stock
2 green onions, chopped

Show original ingredient measurements

2 butterfish fillets
Salt and pepper to taste
2 tbsp (30 ml) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 can (14 oz / 400 g) diced tomatoes with juice
1 tsp thyme
1 tsp smoked paprika
2 cups (480 ml) fish or vegetable stock
2 green onions, chopped

Instructions

1. Season the butterfish fillets with salt and pepper.
2. Heat vegetable oil in a large pot over medium heat. Add the onions and garlic, sautéing until the onions are translucent.
3. Add the red bell pepper and cook for an additional 2 minutes before stirring in the diced tomatoes, thyme, and smoked paprika.
4. Pour in the fish stock and bring the mixture to a simmer. Add the butterfish fillets and cook for 8-10 minutes, or until the fish is tender and cooked through.
5. Garnish with chopped green onions and serve hot with rice or bread.