Coconut Rice & Peas + Brown Stew Snapper

Coconut rice and peas is a staple accompaniment to many Jamaican meals and a symbol of the island’s vibrant culinary heritage. A complete protein, the creamy, subtly sweet coconut rice combined with earthy peas make for a dish that’s both flavorful and comforting. Our love affair with coconut rice and peas began at an early age. Growing up in the vibrant and culturally diverse neighborhoods of Brooklyn, we were surrounded by a rich tapestry of Caribbean influences. Many of our friends hailed from Caribbean backgrounds, and our homes were often filled with the sounds, smells, and flavors of this dynamic culture. If our friends weren’t gathered around our dinner table, we were at theirs, and one dish that was almost always on the menu was coconut rice and peas, usually accompanied by savory stew chicken.

One warm summer evening during our childhood, we were invited to a block party. The air was filled with the sounds of laughter, music, and the tantalizing aromas of various dishes being prepared. At the heart of it all was a large pot of coconut rice and peas, simmering away as everyone eagerly awaited their turn to dig in. As the sun set, we gathered around with our friends and family, plates in hand. The first bite of coconut rice and peas was nothing short of magical, and brought an instant sense of comfort and joy. It was more than just food; to us it was an homage to the cultural and diverse environment that Brooklyn provided, a place where different traditions came together to create something beautiful and unique.

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Photo: Rosanna Anil

RECIPE

Measurements:

4 snapper fillets (6-8oz)

2 tablespoons vegetable oil

1 onion, sliced

1 bell pepper, sliced

2 tomatoes, diced

3 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1 teaspoon brown sugar

1 teaspoon dried thyme

Salt and pepper to taste

Chopped parsley for garnish

Directions:

1. Season fish fillets with salt and pepper.

2. Heat vegetable oil in a skillet over medium-high heat. Add fish fillets and cook for 3-4 minutes per side until golden brown. Remove from skillet and set aside.

3. In the same skillet, add sliced onion, sliced bell pepper, and minced garlic. Sauté until vegetables are softened,

   about 5 minutes.

4. Stir in diced tomatoes, soy sauce, Worcestershire sauce, brown sugar, and dried thyme. Cook for another 2-3 minutes.

5. Return fish fillets to the skillet, spooning the sauce over them. Cover and simmer for 5-7 minutes until fish is cooked through.