Be the first to Whitefish is marinated in garlic, chile, and lime juice, then simmered in a tomato and onion bouillon. Plan ahead to marinate the fish for 2 to 3 hours before cooking. Make it a full meal by serving with Creole Rice.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 2 pounds vivaneau, or other white fish
- 3 cloves garlic, crushed
- 1 teaspoon chopped Scotch Bonnet pepper
- 1 Tablespoon salt
- 1 Tablespoon pepper
- 1/2 cup freshly squeezed lime juice
- 2 Tablespoons roucou or sunflower oil
- 1/2 cup chopped chives
- 1/2 cup peeled and chopped onion
- 2 cups chopped tomatoes
- 1 lime, halved
- 1 clove garlic, peeled
- 1 chive, halved
Preparation:
Clean and bone the fish.
Prepare a marinade: In a large shallow dish combine crushed garlic, Scotch Bonnet pepper, salt, pepper, and lime juice. Marinate the fish for 2 to 3 hours. Drain.
In a large saucepan heat the oil over low heat. Stir in the chopped chives and onion. Cook for 10 to 15 minutes stirring regularly. Add tomatoes and simmer an additional 10 minutes over medium heat.
Stir in the fish and add 1 to 1-1/2 cups of water (the water should barely cover the fish). Simmer 15 minutes. Turn off the heat.
Squeeze the halved lime over the fish. Stir in the garlic clove and chive.
Serve hot with Creole Rice.
Yield: 6 servings
Variation or Court-Bouillon Saintois: Omit the tomatoes.
• Creole Rice Recipe
Recipe Source: French Caribbean Cuisine by Stephanie Ovide (Hippocrene Books)
Reprinted with permission.
Prepare a marinade: In a large shallow dish combine crushed garlic, Scotch Bonnet pepper, salt, pepper, and lime juice. Marinate the fish for 2 to 3 hours. Drain.
In a large saucepan heat the oil over low heat. Stir in the chopped chives and onion. Cook for 10 to 15 minutes stirring regularly. Add tomatoes and simmer an additional 10 minutes over medium heat.
Stir in the fish and add 1 to 1-1/2 cups of water (the water should barely cover the fish). Simmer 15 minutes. Turn off the heat.
Squeeze the halved lime over the fish. Stir in the garlic clove and chive.
Serve hot with Creole Rice.
Yield: 6 servings
Variation or Court-Bouillon Saintois: Omit the tomatoes.
• Creole Rice Recipe
Recipe Source: French Caribbean Cuisine by Stephanie Ovide (Hippocrene Books)
Reprinted with permission.
