JerCurry Style Stewed Fish

Fish Marinate

• 2- 3½ pounds white( or other) fish filets 
• 1 Tbsp CWG Jercurry Blend
• 2 tsp brown Sugar
• 1/2 Tbsp CWG Herb blend
• 1 tsp CWG Go To Blend
• 1 lemon
• Salt to taste

Caribbean fish Stew

• ½ cup vegetable oil or more as needed
• 1 onion thinly sliced
• 2 cloves garlic minced 
• 2 Tbsp butter
• ½ teaspoon ginger
• 1 tsp CWG No salt Italian blend
• 1 Scotch bonnet pepper pierced or replace with ½ teaspoon cayenne pepper ( or other milder pepper)
• 3-4 medium tomatoes diced
• 1 bell pepper sliced
• 1 red pepper sliced
• 1 cup stock Divided in half
• 2 medium potatoes cut into small sections
• 1 large carrot sliced
• 2 green onions scallion chopped
• Bouillon seasoning optional
• White pepper or black as needed to taste

• Rinse fish; carefully, drain, and pat dry with paper towels or a clean towel rub with lemon or lime.
• Place fish in a large bowl or saucepan then season with Jercurry blend, brown sugar, Herb blend and Go To blend
• Ensure that fish is well coated, then set aside in the fridge and marinate for 30 minutes or overnight
• When ready to cook remove fish from fridge, lightly shake off any marinade.
• In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 2-3 minutes on both sides. Remove fish and set aside. Remove oil leaving about 2 or more tablespoons of oil, add in butter if using the same pan or heat oil in the medium saucepan.
• Add onion, potatoes, carrots, scotch bonnet pepper, garlic, Italian seasoning, and sauté until onions are tender, about 2 minutes or more. Stir frequently to avoid any burns
• Add tomatoes continue stirring and let it simmer for about 5 minutes or more with about ½ cup stock or more as needed.
• Finally add bell pepper, green onions followed by fish one at time and more stock about ½ cup stock or water. Simmer for about 5 minutes or more. Adjust for seasonings and thickness of stew with stock or oil.
• Remove and serve with rice or fried plantains or any side dish