Description
Recipe found in essence magazine.
Ingredients
- Canola Oil
- Halibut Fillets
- Salt
- Ground Black Pepper
- Onions
- Bell Pepper
- Plum Tomatoes
- Jamaican Jerk Spice
Instructions
- 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