Jamaican Stewed Fish

• 2 tablespoons canola oil
• 1 1 lb cod fish fillets or 1 lb other firm white fish fillet, cut into 4 serving pieces
• 1 teaspoon salt (optional)
• 1/2 teaspoon ground black pepper
• 1 small onions, cut into 5 rings or 1 small chop onion
• 1 small bell pepper, seeded and chopped (or use 1/2 of two different-colored peppers)
• 4 small plum tomatoes, chopped
• 1 tablespoon jamaican jerk spice, powder or 1 tablespoon jamaican jerk spice, rub

1. In large nonstick skillet, heat oil over medium-high heat. Season both sides of fish with salt and pepper; add fish to skillet. Cook until underside browns, about 3 minutes. Turn fish and remove from pan. Reduce heat.
2. Add onion and bell pepper to skillet; saute about 3 minutes. Stir in tomatoes, and jerk seasoning. Cover and cook until tomatoes break down slightly, about 3 minutes.
3. Return fish to skillet, browned side up; spoon with sauce.
4. Cover and cook over low heat until fish is done, about 7 minutes. Serve with brown or white rice or pita bread.

canola oil, cod fish, salt, ground black pepper, onions, bell pepper, tomatoes, jerk spice

Taken from www.food.com/recipe/jamaican-stewed-fish-177797 (may not work)