07/13/2026
🐟🔥 Brown Stew Red Snapper
This brown stew red snapper is rich, savory, and full of bold island flavor. The fish is seasoned, lightly fried until golden, then simmered in a deep brown gravy.
🛒 Ingredients:
For the Fish & Marinade
* 2–3 whole red snappers, scaled, gutted, and cleaned with lime juice or vinegar
* 1 tbsp green seasoning
* 1 tsp onion powder
* 1 tsp garlic powder
* 1 tsp all-purpose seasoning or fish seasoning
* ½ tsp salt
* ½ tsp black pepper
* Vegetable oil, for frying
For the Stew & Gravy
* 1 large onion, sliced into rings
* ½ red bell pepper, sliced into strips
* ½ green bell pepper, sliced into strips
* 3–4 sprigs fresh thyme
* 2 garlic cloves, minced
* 1 tbsp tomato paste
* 1–2 tbsp browning sauce
* 1 cup warm water or fish stock
* 1 Scotch bonnet pepper, whole
* 1 tsp allspice berries, also called pimento seeds
👩🍳 Directions:
1. Clean the red snapper with lime juice or vinegar, then rinse and pat dry with paper towels.
2. Make 2–3 shallow diagonal cuts on both sides of each fish so the seasoning can soak in.
3. Season the fish inside and out with green seasoning, onion powder, garlic powder, all-purpose seasoning or fish seasoning, salt, and black pepper.
4. Let the fish marinate for at least 30 minutes.
5. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat.
6. Lightly pat the fish dry so it does not splash in the oil.
7. Fry the fish for about 4–5 minutes per side, until the skin is golden and slightly crispy.
8. Remove the fish from the pan and place it on paper towels to drain. The fish does not need to be fully cooked yet because it will finish in the gravy.
9. Pour off most of the oil, leaving about 1–2 tablespoons in the skillet.
10. Add the onions, red bell pepper, green bell pepper, minced garlic, and pimento seeds. Sauté for 3–4 minutes until fragrant and slightly softened.
11. Stir in the tomato paste and browning sauce. Let it cook for about 1 minute to deepen the color and flavor.
12. Pour in the warm water or fish stock and stir well to create the gravy.
13. Add the fresh thyme and whole Scotch bonnet pepper.
14. Let the gravy simmer for about 5 minutes until it starts to thicken slightly.
15. Carefully place the fried snapper back into the skillet.
16. Spoon the brown gravy, peppers, and onions over the fish.
17. Cover and simmer for 5–7 minutes, until the fish is cooked through and has absorbed the gravy.
18. Remove the Scotch bonnet pepper and thyme stems before serving.
19. Serve hot with yellow rice, rice and peas, fried plantains, or steamed vegetables.
💡 Pro Tip: Keep the Scotch bonnet pepper whole while simmering. This gives the gravy a warm pepper flavor without making it too spicy. For extra heat, you can carefully pierce the pepper near the end.
