Boiled Fish:Coubouillon

16 Feb 2007

Written by Chris in Meat/Poultry Recipes

Ingredients:

1 tablespoon lime or lemon juice
2 tablespoon margarine
1 Clove garlic (crushed)
1 onion. sliced
1 tablespoon tomato ketchup or fresh tomato
1 teaspoon salt
1/4 Hot green pepper
1 tablespoon flour

Method:

Clean, prepare and season fish 2-4 hour in advance. Then heat margarine in skillet over heat. Add all other ingredients and sauté for one minute or so. Do not brown. Remove fish from marinade and put into skillet. Cover tightly and allow simmering for about 3 minutes. Uncover and add enough water to make gravy (quantity desire). Allow to simmer until fish is cooked (15-20 minutes). Add 1 tablespoon lime or lemon juice. Then thicken gravy by making a paste with flour and a little warm water and adding to gravy. Allow to cook for another 5 minutes. Remove from heat and serve

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The Caribbean on a whole brings to you a unique ethnic and topical collection of foods mix together with herbs and spices. These Caribbean recipes have evolving throughout the years due to the various cultural influences in the art of Caribbean cooking. Caribbean people love food and music. These foods are spicy or mild reflecting the taste of the individual. Some dishes are delicate in taste, subtle in flavor, reflecting years of cross cultural influences.

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