Close
Photo: Jacob Fox
Active Time:30 minsTotal Time:1 hrServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hrServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
When most people think of Jamaica, they conjure up rum, reggae and jerk. However, as someone who has spent more than half a century traveling there and who actually weathered a Category 5 hurricane on the island (Gilbert in 1988), I know that the adage, “We’re more than a beach—we’re a country”, is oh so true. It’s so true in fact that it was at one point a tourism advertising slogan. It’s true in the diversity of Jamaica’s geography. It’s true in Jamaica’s architecture and multiplicity of cultures, and it is oh so very true in the island’s food. Jamaican food is a gustatory mix of all of the influences that have been felt on the island.
Cook Mode(Keep screen awake)Ingredients3tablespoonscanola oil, divided2mediumonions, halved and thinly sliced2mediumcarrots, cut crosswise into thirds and sliced into thin strips1mediumbell pepper, thinly sliced1habanero chile, seeded and thinly sliced½teaspoonallspice berries, cracked, plus 3 whole berries½teaspoonblack peppercorns3sprigsfresh thyme1 ½cupscane vinegar (see Tip)1 ¼poundsred snapper or 2 ½ pounds porgy (about 4 small), cleaned and heads removed½teaspoonsalt¼teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
3tablespoonscanola oil, divided
2mediumonions, halved and thinly sliced
2mediumcarrots, cut crosswise into thirds and sliced into thin strips
1mediumbell pepper, thinly sliced
1habanero chile, seeded and thinly sliced
½teaspoonallspice berries, cracked, plus 3 whole berries
½teaspoonblack peppercorns
3sprigsfresh thyme
1 ½cupscane vinegar (see Tip)
1 ¼poundsred snapper or 2 ½ pounds porgy (about 4 small), cleaned and heads removed
½teaspoonsalt
¼teaspoonground pepper
DirectionsHeat 2 tablespoons oil in a large saucepan over medium heat. Add onions, carrots, bell pepper, chile, cracked and whole allspice berries, peppercorns and thyme. Cook, stirring often, until the vegetables soften, about 10 minutes. Add vinegar and bring to a boil. Reduce heat and simmer for 3 minutes. Remove from heat.Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Sprinkle both sides of fish with salt and pepper. Cook, turning once, until just cooked through, 3 to 5 minutes per side, depending on thickness. Remove from heat. Pour the vegetables over the fish. Let stand at room temperature for 30 minutes before serving.To make aheadRefrigerate marinated vegetables (Step 1) for up to 1 week.TipIf you can’t find cane vinegar, you can substitute the same amount of cider vinegar and 1 teaspoon dark brown sugar.EatingWell.com, March 2021 & EatingWell Magazine, September 2021
Directions
Heat 2 tablespoons oil in a large saucepan over medium heat. Add onions, carrots, bell pepper, chile, cracked and whole allspice berries, peppercorns and thyme. Cook, stirring often, until the vegetables soften, about 10 minutes. Add vinegar and bring to a boil. Reduce heat and simmer for 3 minutes. Remove from heat.Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Sprinkle both sides of fish with salt and pepper. Cook, turning once, until just cooked through, 3 to 5 minutes per side, depending on thickness. Remove from heat. Pour the vegetables over the fish. Let stand at room temperature for 30 minutes before serving.To make aheadRefrigerate marinated vegetables (Step 1) for up to 1 week.TipIf you can’t find cane vinegar, you can substitute the same amount of cider vinegar and 1 teaspoon dark brown sugar.
Heat 2 tablespoons oil in a large saucepan over medium heat. Add onions, carrots, bell pepper, chile, cracked and whole allspice berries, peppercorns and thyme. Cook, stirring often, until the vegetables soften, about 10 minutes. Add vinegar and bring to a boil. Reduce heat and simmer for 3 minutes. Remove from heat.
Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Sprinkle both sides of fish with salt and pepper. Cook, turning once, until just cooked through, 3 to 5 minutes per side, depending on thickness. Remove from heat. Pour the vegetables over the fish. Let stand at room temperature for 30 minutes before serving.
To make aheadRefrigerate marinated vegetables (Step 1) for up to 1 week.
To make ahead
Refrigerate marinated vegetables (Step 1) for up to 1 week.
TipIf you can’t find cane vinegar, you can substitute the same amount of cider vinegar and 1 teaspoon dark brown sugar.
Tip
If you can’t find cane vinegar, you can substitute the same amount of cider vinegar and 1 teaspoon dark brown sugar.
EatingWell.com, March 2021 & EatingWell Magazine, September 2021
Rate ItPrint
Nutrition Facts(per serving)303Calories13gFat12gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
