Ingredients
12 boned pieces of flying fish
2 limes or lemons
2 tablespoons of salt 6 ounces
Bajan seasoning (shallots and the spices mentioned above)
1 tablespoon unsalted butter
2 large onions, sliced
3 cloves garlic
1/2 teaspoon curry powder
1/4 green bell pepper, sliced
1/4 red bell pepper, sliced
2 large tomatoes, chopped
2 tablespoons mixed chopped herbs, like dill, chives, parsley, and thyme
Steps
- Place the fish in a shallow container and cover with water
- Add the squeezed lime and salt and soak for 5 minutes then remove and pat dry with a paper towel
- Rub the flesh side of the fish with the Bajan seasoning (including the grooves where the bones have been removed)
- Roll each fish up tightly and secure with a toothpick.
- Heat the butter in a large skillet with a tight-fitting lid, over medium heat.
- Add the onion, garlic and curry powder and stir.
- Add the water, stir to combine and bring to a simmer.
- Arrange the rolled fish in the skillet and cover with the bell peppers, tomatoes and herbs.
- Cover and simmer until the fish is just cooked through, about 10 minutes.
- Season with salt to taste.
To serve, place a large scoop of the corn meal mixture in a plate, make a well in the centre and spoon the fish and sauce over the top. Add Bajan pepper sauce for extra spice.
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