Spicy Caribbean Jerk Fish Stew with Squash

Tangy and sweet with a kick, this jerk stew packs a lot of flavor into a little bowl. Healthy acorn and chunky white give this a satisfying toothsomeness. Make a big batch and save some for later!

Spicy Caribbean Jerk Fish Stew with Squash
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  • 8 ounces (or dense white fish) cubed
  • 1 1/2 pounds acorn squash, cubed
  • 6 garlic cloves, halved
  • juice of 1 large lime
  • 1 15 ounce can chopped tomatoes
  • 3 cups fish or chicken stock
  • 2 teaspoons McCormick Jerk Seasoning (more to taste)


  1. To a stock pot, add canned tomatoes, stock, garlic, acorn squash and half of the jerk seasoning. Bring to boil and cook for 5 minutes.
  2. In the meantime, toss cubed fish with lime juice. Sprinkle with salt, pepper, and the other half of jerk seasoning.
  3. Add fish and lime juice to your pot. Cover and reduce to a simmer for 10 - 15 minutes, until squash is tender. Salt and pepper to taste.

Serves 2

Per serving nutrition facts

Calories: 332
Sat. Fat: .2 g
Fiber: 8.8 g
Protein: 35.5 g