Jamaican Stewed Fish

Recipe found in essence magazine.

In large nonstick skillet , heat oil over medium-high heat.

Season both sides of fish with salt and pepper.

Add fish to skillet.

Cook until underside browns , about 3 minutes.

Turn fish and remove from pan.

Reduce heat.

Add onion and bell pepper to skillet.

Saute about 3 minutes.

Stir in tomatoes , and jerk seasoning.

Cover and cook until tomatoes break down slightly , about 3 minutes.

Return fish to skillet , browned side up.

Spoon with sauce.

Cover and cook over low heat until fish is done , about 7 minutes.

Serve with brown or white rice or pita bread.

canola oil, halibut fillets, salt, ground black pepper, onions, bell pepper, plum tomatoes, jamaican jerk spice