© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Stephanie da Silva
Servings: 4 to 5
2 pounds skinless grouper fillets
salt to taste
3 tablespoons margarine
2 cups water
½ pound potatoes, sliced
½ teaspoon chopped garlic
1 tablespoon chopped parsley
½ goat pepper or Scotch bonnet, chopped, or cayenne, to taste
2 large onions, sliced
½ cup chopped celery
Wash fish and squeeze the juice of 1 lemon over the fillets. Sprinkle with salt. Place margarine and water in a nonreactive skillet over medium-high heat. Add the potatoes, garlic, parsley, hot pepper, salt and juice of 1 lemon. Bring to a boil and cook about 10 minutes or until potatoes are almost done. Add the fish, top with the onions and celery, immediately reduce heat to simmer, cover and cook fish about 10 minutes or until cooked through. Do not overcook or let water boil.
In the Bahamas, this is a popular breakfast dish.