Captain Frankendread

Brown Stew Fish (adapted and fine tuned personally)

In Uncategorized on January 16, 2011 at 6:55 am

Brown Stew Fish

(adapted and fine tuned personally)


2 lbs red snapper

chop 1 onion

1 Green Bell Pepper(chopped)

1 tblsp. Salt

1 tblsp. Black-pepper

Thyme sprig

1/4 oz. Soy Sauce

1/4 oz finely diced mushroom

1/4 oz. Grace Browning

2 cl. Garlic

1 oz Lime Juice

1 Scotch Bonnet Pepper

10 oz. Water

1/4 oz. Ginger Root



Wash the fish in a lime juice/water solution.

Pat the fish dry.

Salt and pepper  fish.

Heat the oil in the skillet on high for 2 minutes or so, then turn the heat to medium.

Carefully place fish into the oil in the skillet.

Pan-fry fish until golden. Don’t disturb fish in the pan while frying  so it doesn’t flake on you.

Remove fish from skillet.

Discard the oil and replace with fresh oil.

Sauté onions, garlic, mushroom, and green bell peppers together.

Cover the pot for 1 minute, while the vegetables sizzle.

Add water to  vegetables and cook for another five minutes.

Add  ginger root, mushroom soy sauce, scotch bonnet pepper, thyme and browning.

Use a little some white wine to touch up things if the vibe hits…

Cover the pot and cook for 5 minutes, add salt to taste and then add fish to stew and simmer for 3 minutes.


Serve with dumplings, or rice & peas, or white rice, or pasta, yam & banana, or bread.



Check out Friday’s VACATION RADIO FROM PARADISE as you prepare this authentic Jamaican dish especially enjoyed in the SE region of the island.


Live in Peace, Love, and Harmony.

Captain Frankendread








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