Brown Stew Red Snapper with Cabbage and Sweet Plantains
Brown Stew Red Snapper with Cabbage and Sweet Plantains
Ingredients
For the Brown Stew Red Snapper
- 4 red snapper fillets, about 6 ounces each, skin on or off
- 2 tablespoons brown stew seasoning
- 1 tablespoon adobo all-purpose seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil, for frying, plus 2 tablespoons for gravy
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup bell peppers, mixed colors, chopped
- 2 scallions, chopped
- 1 Scotch Bonnet pepper, whole, then chopped (remove seeds for less heat)
- 3 fresh thyme sprigs
- 2 tablespoons tomato paste
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon browning liquid
- 1 cup water
For the Sautéed Cabbage
- 1/2 head green cabbage, chopped
- 2 tablespoons butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
For the Fried Sweet Plantains
- 3 sweet plantains, ripe, sliced into 1/2-inch thick rounds
- 1/4 cup vegetable oil, for frying
Instructions
- 1
Pat the red snapper fillets dry with paper towels. In a small bowl, combine brown stew seasoning, adobo all-purpose seasoning, onion powder, garlic powder, paprika, black pepper, cayenne pepper, and salt. Season both sides of the red snapper fillets generously with the spice mixture.
⏱️ 10 min
- 2
Place the all-purpose flour in a shallow dish. Lightly dredge each seasoned fish fillet in the flour, ensuring both sides are evenly coated. Shake off any excess flour.
⏱️ 5 min
- 3
Heat 1/2 cup of vegetable oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the floured red snapper fillets into the hot oil. Fry for 3-5 minutes per side, or until golden brown and cooked through. Remove the fish from the pan and set aside on a plate lined with paper towels to drain excess oil.
⏱️ 10 min
- 4
Carefully drain most of the oil from the skillet, leaving about 2 tablespoons. Add the chopped yellow onion, minced garlic, chopped bell peppers, chopped scallions, and the whole (or chopped) Scotch Bonnet pepper to the skillet. Sauté for 5-7 minutes, until the vegetables are softened and fragrant. Add the fresh thyme sprigs.
⏱️ 7 min
- 5
Stir in the tomato paste, ketchup, Worcestershire sauce, and browning liquid into the sautéed vegetables. Cook for 1-2 minutes, stirring constantly, to allow the flavors to meld.
⏱️ 2 min
- 6
Pour in 1 cup of water and bring the mixture to a simmer. Reduce the heat to low, cover, and let the gravy simmer for 10 minutes, allowing it to thicken slightly and for the flavors to deepen.
⏱️ 10 min
- 7
Carefully return the fried red snapper fillets to the simmering gravy, spooning the sauce over the fish to coat. Cover and let the fish gently warm through in the gravy for 5 minutes.
⏱️ 5 min
- 8
While the fish is simmering, melt 2 tablespoons of butter in a separate large pan over medium heat. Add the chopped green cabbage and season with salt, black pepper, onion powder, and garlic powder. Sauté for 8-10 minutes, stirring occasionally, until the cabbage is tender-crisp.
⏱️ 10 min
- 9
In another pan, heat 1/4 cup of vegetable oil over medium heat. Once hot, add the sliced sweet plantains in a single layer. Fry for 2-3 minutes per side, or until golden brown and caramelized. Remove and place on a plate lined with paper towels.
⏱️ 8 min
- 10
To serve, place a red snapper fillet on each plate, generously spooning the rich brown stew gravy over the top. Serve alongside the sautéed cabbage and fried sweet plantains.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Stew Red Snapper with Cabbage and Sweet Plantains
For the Brown Stew Red Snapper
- 4 red snapper fillets, about 6 ounces each, skin on or off
- 2 tablespoons brown stew seasoning
- 1 tablespoon adobo all-purpose seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil, for frying, plus 2 tablespoons for gravy
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup bell peppers, mixed colors, chopped
- 2 scallions, chopped
- 1 Scotch Bonnet pepper, whole, then chopped (remove seeds for less heat)
- 3 fresh thyme sprigs
- 2 tablespoons tomato paste
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon browning liquid
- 1 cup water
For the Sautéed Cabbage
- 1/2 head green cabbage, chopped
- 2 tablespoons butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
For the Fried Sweet Plantains
- 3 sweet plantains, ripe, sliced into 1/2-inch thick rounds
- 1/4 cup vegetable oil, for frying
Instructions
- 1
Pat the red snapper fillets dry with paper towels. In a small bowl, combine brown stew seasoning, adobo all-purpose seasoning, onion powder, garlic powder, paprika, black pepper, cayenne pepper, and salt. Season both sides of the red snapper fillets generously with the spice mixture.
⏱️ 10 min - 2
Place the all-purpose flour in a shallow dish. Lightly dredge each seasoned fish fillet in the flour, ensuring both sides are evenly coated. Shake off any excess flour.
⏱️ 5 min - 3
Heat 1/2 cup of vegetable oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the floured red snapper fillets into the hot oil. Fry for 3-5 minutes per side, or until golden brown and cooked through. Remove the fish from the pan and set aside on a plate lined with paper towels to drain excess oil.
⏱️ 10 min - 4
Carefully drain most of the oil from the skillet, leaving about 2 tablespoons. Add the chopped yellow onion, minced garlic, chopped bell peppers, chopped scallions, and the whole (or chopped) Scotch Bonnet pepper to the skillet. Sauté for 5-7 minutes, until the vegetables are softened and fragrant. Add the fresh thyme sprigs.
⏱️ 7 min - 5
Stir in the tomato paste, ketchup, Worcestershire sauce, and browning liquid into the sautéed vegetables. Cook for 1-2 minutes, stirring constantly, to allow the flavors to meld.
⏱️ 2 min - 6
Pour in 1 cup of water and bring the mixture to a simmer. Reduce the heat to low, cover, and let the gravy simmer for 10 minutes, allowing it to thicken slightly and for the flavors to deepen.
⏱️ 10 min - 7
Carefully return the fried red snapper fillets to the simmering gravy, spooning the sauce over the fish to coat. Cover and let the fish gently warm through in the gravy for 5 minutes.
⏱️ 5 min - 8
While the fish is simmering, melt 2 tablespoons of butter in a separate large pan over medium heat. Add the chopped green cabbage and season with salt, black pepper, onion powder, and garlic powder. Sauté for 8-10 minutes, stirring occasionally, until the cabbage is tender-crisp.
⏱️ 10 min - 9
In another pan, heat 1/4 cup of vegetable oil over medium heat. Once hot, add the sliced sweet plantains in a single layer. Fry for 2-3 minutes per side, or until golden brown and caramelized. Remove and place on a plate lined with paper towels.
⏱️ 8 min - 10
To serve, place a red snapper fillet on each plate, generously spooning the rich brown stew gravy over the top. Serve alongside the sautéed cabbage and fried sweet plantains.
⏱️ 3 min