Preparation Steps

• Season the fish fillets with all-purpose seasoning, dried thyme, and black pepper. Rub the seasoning evenly on both sides of the fish.
• Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Gently place the seasoned fish fillets into the hot oil and sear for about 2-3 minutes on each side until lightly browned. Remove the fish from the pot and set aside.
• Add the chopped onion, minced garlic, sliced bell pepper, and chopped scallion to the pot. Sauté the vegetables for about 5-7 minutes until they soften and become fragrant.
• Stir in the browning sauce and optional chopped Scotch bonnet pepper (if using) into the sautéed vegetables. Cook for another minute to allow the flavors to meld together.
• Pour the chicken broth into the pot and bring to a simmer. Reduce the heat to low, cover, and let the sauce simmer for about 10 minutes to allow the flavors to develop.
• Gently place the seared fish fillets back into the simmering sauce. Spoon some of the sauce over the fish to ensure it's evenly coated. Cover the pot and let the fish simmer in the sauce for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
• Taste the sauce and adjust seasoning if needed. Serve the Jamaican Brown Stew Fish hot over rice, with a side of steamed vegetables, or with your favorite Caribbean sides.