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Caribbean Stewed Fish

Caribbean Fish Stew – A simple Stew with marinated red snapper and Tilapia, infused with spices , herbs bell peppers, tomatoes, and onions- Simply Delicious.
Course Main
Cuisine Caribbean
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 5 slices
Calories 559kcal
Author Imma


Fish Marinate

  • 3- 3½ pounds white fish – cleaned scaled and cut in steaks
  • ½ teaspoon grated ginger
  • ½- teaspoon white pepper
  • 1 teaspoon minced garlic
  • ½ teaspoon thyme
  • ½ teaspoon minced garlic
  • ½ teaspoon white pepper
  • ½ teaspoons green seasoning optional
  • ½ teaspoon chicken bouillon powder optional
  • 1 lemon
  • Salt to taste

Caribbean fish Stew

  • ½ cup vegetable oil or more as needed
  • 1 medium onion thinly sliced
  • 1 teaspoon minced garlic about 2 garlic cloves
  • ½ teaspoon ginger
  • 1 teaspoon thyme
  • 1 bay leaf
  • 1 Scotch bonnet pepper pierced or replace with ½ teaspoon cayenne pepper
  • 3-4 medium tomatoes diced
  • 1 bell pepper 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 salt, garlic, ginger, thyme, white pepper and green seasoning.
  • Mix fish with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight
  • When ready to cook remove fish fridge, lightly shake off any marinate sticking out.
  • 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. Drain oil and leave about 3 or more tablespoons of oil, if using the same pan or heat oil in the medium saucepan.
  • Then add onion, scotch bonnet pepper, garlic, green seasoning, thyme, bay leaf, 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 water 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


  1. If you are trying to eat healthy then make the fish without frying, or use very little oil when frying the fish. The sauce makes this dish. Word of caution though, it’s really delicious when fried, but then again, it isn’t everything.
  2. You may leave the scotch bonnet pepper as a whole and pierce just to add flavor.
  3. Use any firm white fish;(king fish, mackerel , red snapper, tilapia). Here, I used red snapper and tilapia
  4. If you do not have  green seasoning add about 2 tablespoons parsley and or 2 tablespoons basil. Would seriously urge you to make it , it really enlivens soups, stews and can be used as a rub anytime.


Calories: 559kcal | Carbohydrates: 7g | Protein: 92g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 226mg | Sodium: 288mg | Potassium: 1561mg | Fiber: 1g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 24.8mg | Calcium: 64mg | Iron: 3mg