Brown stew king fish with rice and peas, plantain and tomatos

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Description: Indulge in the flavors of the Caribbean with this exquisite recipe for Brown Stew King Fish served alongside fragrant Rice and Peas, golden-fried Plantains, and juicy Tomatoes. This mouthwatering dish combines tender fish fillets simmered in a rich, savory sauce with the comforting warmth of coconut-infused rice, the sweetness of ripe plantains, and the freshness of sliced tomatoes. Perfect for a delightful and satisfying meal that captures the essence of tropical cuisine.

Brown Stew King Fish:

Ingredients:

  • 4 king fish fillets
  • 2 tablespoons vegetable oil
  •  1 onion, sliced
  •  2 cloves garlic, minced
  •  1 bell pepper, sliced
  •  2 tomatoes, chopped
  •  2 tablespoons soy sauce
  •  1 tablespoon brown sugar
  •  1 teaspoon thyme
  •  1 teaspoon paprika
  •  Salt and pepper to taste
  •  1 cup vegetable or fish broth
  •  2 tablespoons chopped parsley (for garnish)

 Instructions:

1. Season the king fish fillets with salt, pepper, thyme, and paprika.
2. Heat vegetable oil in a large skillet over medium heat. Add the fish fillets and cook for 3-4 minutes on each side until browned. Remove the fish from the skillet and set aside.
3. In the same skillet, add a bit more oil if needed. Add onions, garlic, and bell pepper. Sauté until onions are translucent.
4. Add chopped tomatoes, soy sauce, and brown sugar. Stir well.
5. Pour in the vegetable or fish broth. Bring to a simmer.
6. Return the fish fillets to the skillet. Cover and let simmer for 10-15 minutes until the fish is cooked through and the sauce has thickened.
7. Garnish with chopped parsley before serving.

Rice and Peas:

 Ingredients:

  •  1 cup rice
  •  1 cup coconut milk
  •  1 cup water
  •  1 cup cooked kidney beans or canned kidney beans, drained and rinsed
  •  1 teaspoon thyme
  •  Salt to taste

 Instructions:

1. In a saucepan, combine rice, coconut milk, water, kidney beans, thyme, and salt.
2. Bring to a boil, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the rice is cooked and liquid is absorbed.
3. Fluff the rice with a fork before serving.

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