Authentic Jamaican Brown Stew Fish

If you are looking for the ultimate Jamaican Brown Stew Fish recipe, you have to try it with Turbit also known as Triggerfish or Turbot in other countries.

I recently picked up 3 lbs. of fresh Turbit right at Rocky Point fishing beach. In Jamaica, we love this fish for its firm, meaty texture that doesn't fall apart in the pot. I had it cleaned and gutted by the fish cleaners at the seaside; they charge $100 JMD per lb. to scrape it, so it cost me $300 JMD for the prep on top of the $1,100 JMD per lb. for the fish.

Because the flesh of the Turbit is coarse and hearty, it is the perfect "gravy" fish. I highly recommend pairing this Brown Stew Fish with Jamaican Rice and Peas or plain white rice to soak up all that rich, savory sauce!

A black skillet filled with Jamaican brown stew turbit fish (triggerfish) simmered in a rich, dark brown gravy with sliced green bell peppers, onions, and scallions. The fish pieces are golden-brown and crispy, coated in a savory sauce, sitting on a newspaper-covered surface

Prep time: 20 mins | Cook time: 30 mins | Serves: 4–6

Ingredients

The Fish:

  • 3 lbs. Turbit, cleaned and cut into steak-sized pieces

  • Lime or Vinegar (for washing the fish)

  • 1 tsp Salt

  • 1 tsp Black Pepper

  • 2 tsp all purpose

  • Cooking Oil (for frying)

The Stew & Aromatics:

  • 1 small Onion, sliced

  • 1 stalk Scallion, crushed

  • 1 sprig Fresh Thyme

  • 1 Scotch Bonnet Pepper (whole for flavor, sliced for heat)

  • 1/2 Sweet Pepper, sliced

  • 6–8 Pimento Berries (Allspice)

  • 1 clove Garlic, minced

  • 1 cup Water

  • Optional: 1 tbsp Ketchup or a few slices of tomato

Instructions

  1. Clean & Season: Wash the fish pieces with lime juice or vinegar and water. Pat them dry thoroughly (this prevents sticking and splashing). Season with salt, black pepper, and all purpose. Let it sit for at least 15 minutes.

  2. The Fry: Heat oil in a large skillet. Fry the fish pieces until they are golden brown and crisp on both sides. Note: Turbit has a coarse texture, so don't be afraid to give it a good fry, it can handle the heat! Remove fish and set aside.

  3. The Base: Pour off most of the oil, leaving about 2 tablespoons in the pot.

  4. Sauté: Add the onions, garlic, sweet peppers, and pimento berries. Sauté for 2–3 minutes until fragrant.

  5. Simmer the Gravy: Pour in the water. Add the thyme, scallions, and the whole Scotch Bonnet pepper. Stir in the ketchup. Cover and let the gravy boil for about 5–8 minutes until it starts to thicken.

  6. The Finish: Gently place the fried fish pieces into the gravy. Spoon the sauce over the fish, cover the pot, and simmer on low heat for another 5 minutes. This allows the fish to soak up all the "nice" flavors.

  7. Serve: Remove the Scotch Bonnet pepper before serving.

Pro Tip: Serve this over a generous portion of Jamaican Rice and Peas. The firm Turbit meat is perfect for picking off the bone and mixing with the coconut-infused rice!



 

I am a passionate Jamaican home cook and food explorer dedicated to sharing the authentic flavours of my island. Growing up near the coast, I’ve always believed that the best meals start at the seaside with a fresh catch. Whether it's bargaining with the fish cleaners at the beach or perfecting a rich, slow-simmered gravy, I aim to bring the true "island vibe" into your kitchen through simple, traditional recipes.

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