Step 1: Prepare the Fish

Wash the red snapper thoroughly with lime. Score the fish on both sides. Season the fish generously with salt, black pepper, and jerk seasoning, ensuring to rub the seasoning into the cavities and scores.

Step 2: Fry the Fish

Heat about 1/2 cup of cooking oil in a large pan over medium-high heat. Carefully place the seasoned fish into the hot oil. Fry the fish on both sides until they are crispy, nice, and golden brown, approximately 3-4 minutes per side. Remove the fried fish from the pan and set aside.

Step 3: Sauté the Aromatics and Vegetables

Remove most of the cooking oil from the pan, leaving about 2 tablespoons. Add the minced garlic, sliced onion, chopped scallion, thyme sprigs, sliced tomatoes, julienned carrots, and all sliced bell peppers (green, yellow, red), and Scotch Bonnet pepper to the pan. Sauté these aromatics and vegetables for about 1 minute to release their flavors.

Step 4: Prepare the Gravy

Pour 1.5 cups of water into the pan with the sautéed vegetables. Add 1/4 cup of ketchup and 1 tablespoon of browning or soy sauce. Stir well to combine. Taste the gravy and add 1/2 tsp of salt and 1/2 tsp of seasoning (or to taste) to ensure the flavors are balanced.

Step 5: Simmer the Fish in Gravy

Gently place the fried fish back into the gravy, ensuring they are nicely and fully saturated with the sauce. Spoon some of the gravy and vegetables over the fish. Cover the pan and allow the fish to simmer in the gravy for about 5 to 7 minutes, allowing the fish to soak up the flavorful sauce.

Step 6: Serve and Enjoy

Once simmered, the brown stewed fish is ready. Serve immediately with your choice of side dishes.

• Feel free to use your preferred seasoning or all-purpose seasoning for the fish.

• Ensure the flavors in the gravy are balanced by tasting and adjusting salt and seasoning.

• You can serve this dish with anything of your choice, such as rice, provisions, or dumplings.

• Use your favorite type of fish if red snapper is not available.

• Adjust the amount of Scotch Bonnet pepper to control the level of spice.