Recipe: Jamaican Country Style Port Royal Fish (and Outbacks Royal Port Tilapia description)

Outback's Menu description:
Bronzed fresh catch fillet, topped with a tasty blend of
shrimp and mushrooms. Served with fresh steamed veggies.

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Here is the recipe that I suppose gave base to Outbacks, but seems to be different though delicious!

JAMAICAN COUNTRY STYLE PORT ROYAL FISH
Source: Cayman net news

I have many recipes for Tilapia filets from 3-4 pound fish but preparing small whole Tilapia this size was new to me. Seasoning and pan frying these small fish is an easy way to prepare them. You can try this simple marinade or use your own favorite recipe. Fresh local seasoning peppers* are perfect with Tilapia (* see note below.) You'll be delighted by the sweet taste and easy-to eat results: delicate flesh easily peels away from the backbone, leaving two nice filets that are almost bone-free--but watch for hairline bones embedded in the belly flap. The skin is mild and delicious-not fishy and overpowering, so eat and enjoy. If you consider whole fish unappetizing, these are easy to filet, but leave the skin on-remove it after cooking if you're really fussy. Be careful not to overcook. Incidentally, throughout the Caribbean, "fry fish" does not usually mean deep fat frying or batter-dipped fish. Often it means cooking fish in just enough hot oil to coat the pan. I suggest planning one (1/14 pound) fish per person....

2 (1 pound) whole Tilapia, cleaned and scaled
FOR THE MARINADE:
3 tablespoons olive oil
Juice of 2 fresh Cayman (key) limes
2 seasoning peppers, minced including seeds
3 tablespoons minced onion
FOR THE SEASONING:
1 to 2 teaspoons JCS Port Royal Fish Frye Seasoning * (See Note below) - 1 teaspoon garlic salt
1 teaspoons ground black pepper
2 tablespoons oil (for frying)

Using a sharp knife or kitchen shears cut off the dorsal and tail fins. Rinse the whole fish in cold water to freshen and place in a heavy gallon-size zip-top bag. Combine the ingredients for the marinade in a small bowl, mix well and pour into each bag. Seal bags and turn several times, gently rubbing the marinade over the fish so the seasoning covers all parts. Refrigerate 30 minutes, turning several times so fish marinates evenly.

Heat the remaining 2 tablespoons olive oil over medium high heat in a small skillet just big enough to hold the fish. When oil is very hot (do not allow to smoke!) use tongs or heavy fork to remove fish from bag and sprinkle both sides and stomach cavity with JCS seasoning, garlic salt and pepper. Place both fish in pan and squeeze any remaining marinade over them. Cook 3-4 minutes per side over medium high heat, until fish begins to separate easily when prodded with fork and looks opaque inside.

Serve with extra lime wedges and slices of Scotch bonnet or seasoning pepper on the side. This makes two servings but may not even satisfy one person.

*Notes: You can buy seasoning peppers, clearly labeled as that, at the Farmer's Market and they are guaranteed to be the real thing. These small, flat beret-shaped peppers have the wonderful Scotch Bonnet flavor without the heat. Unless you like your food very hot, don't substitute Scotch Bonnets for seasoning peppers in this recipe!

JCS Jamaican Country Style Port Royal Fish Frye seasoning is available in the Jamaican spice sections of local supermarkets in 4 oz. plastic containers. It is a savory blend of salt, onion powder, black pepper, garlic powder, ground pimento (allspice) and sugar.