Servings: 2-3 servings | Prep time: 20 minutes | Cooking time: 25 minutes
Ingredients
- 2 whole fish (snapper, parrotfish, or your choice)
- 1½ tbsp Cool Runnings Fish Seasoning
- 1 tsp black pepper
- 1 tsp pink salt
- 1 onion, sliced
- 4 garlic cloves, chopped
- 2 scallions, sliced
- ½ red bell pepper, sliced
- ½ orange or green bell pepper, sliced
- 1 medium carrot, julienned
- 8 pimento berries
- 8 sprigs fresh thyme
- 3 tbsp tomato paste
- 2 tbsp dairy-free butter
- ½ scotch bonnet pepper, chopped (optional)
- 1 tbsp Cool Runnings Gravy Browning Sauce
- 1 tsp Cool Runnings Fish Seasoning
- Olive oil (as needed for frying)
- 1½ cups hot water
Directions
1. Clean and pat dry the fish. Make diagonal slashes on both sides.
2. Rub Cool Runnings Fish Seasoning, black pepper, and pink salt into the slashes and inside the fish. Let rest up to 1 hour or cook immediately.
3. Heat oil in a large nonstick skillet over medium heat. Sear the fish on both sides until golden brown. Remove and set aside. Carefully drain oil and wipe out any crumbs.
4. Add 2 tbsp fresh oil to the pan. Sauté onion, garlic, scallions, bell peppers, carrot, pimento, thyme, and scotch bonnet for 2–3 minutes. Stir in tomato paste.
5. Pour in the hot water, add Cool Runnings Brown Sauce, and 1 tsp of Cool Runnings Fish Seasoning. Stir well.
6. Return fish to the pan. Place butter on top of fish to melt into the gravy.
7. Reduce heat to low, cover, and simmer for 10 minutes. Baste fish with the sauce occasionally. Taste the gravy and adjust seasoning as needed before serving.
8. Serve hot and enjoy!