Jamaican Brown Stew Fish with Rice

Ingredients

• 10 oz firm white fish fillets
• 1 lime, juiced
• 1/2 tsp ground allspice
• 1/2 tsp dried thyme
• 1 tbsp neutral oil
• 1/2 onion, sliced
• 1/2 red bell pepper, sliced
• 2 garlic cloves, minced
• 1 Roma tomato, diced
• 1 tsp tomato paste
• 1/2 cup low-sodium chicken broth
• 1 cup cooked white rice
• 1 tbsp chopped scallion
• Kosher salt and black pepper

Steps

1. Season fish with lime juice, allspice, thyme, salt and pepper. Let it sit for 10 minutes.
2. Heat oil in a skillet and sear fish until golden on both sides; transfer to a plate. It will finish cooking in the sauce.
3. Cook onion, pepper and garlic in the same skillet until softened. Add tomato paste, tomato and broth, scraping up browned bits.
4. Return fish to the simmering sauce, cover, and cook gently until opaque and 145°F at the thickest point, 4 to 6 minutes.
5. Spoon fish and gravy over rice and finish with scallion.

Allergen note: Contains fish. Check broth for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.