JAMAICAN BROWN STEW SNAPPER

Wash fish in water with lemon juice or sea salt, make sure all the scales are removed, and that the inside is clean also. Cut two slits like slices on each side of each fish. In a bowl combine salt, 1 tsp old bay, creole seasoning, onion powder, garlic powder, smoked paprika, dried oregano, ground all spice, ground coriander, lemon pepper and dry thyme, using a fork mix well to combine. Pat dry to make sure before seasoning. Season fish well on both sides including the slits you made and the inside of each fish. Heat oil on medium high heat, fry each fish on each side until you have a nice golden color, about 4 minutes on each side. Set fish aside and remove oil from pan leaving about 2 tbsp, add onions and minced garlic, minced ginger if you are using fresh ginger. Cook for about 3 minutes, stirring constantly. Add bell pepper, scotch bonnet pepper and tomatoes, stir well to combine and cook for 3 minutes, add brown sugar and stir for about 2 minutes, add remaining dry seasoning, stir well to combine, add water and ketchup and Worcestershire sauce cover and bring to a boil, add fish and butter cover and cook for 8 minutes.