In a 4- to 5-quart slow cooker, combine sweet potatoes, sweet pepper, onion, ginger, lime peel, lime juice, jerk seasoning, and garlic. Pour broth and undrained tomatoes over the top.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
Thaw fish, if frozen. Cut into 1-inch pieces. If using low-heat setting, turn to high-heat setting. Stir in fish. Cover and cook about 15 minutes more or until fish flakes easily when tested with a fork. Sprinkle each serving with cilantro. Makes 6 servings.