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4 Parrot fish; scale and clean, remove fins
1 Clove garlic
1 Sprig fresh thyme
3 tb Butter
1 lg Chocho
1/2 lb Okra
1 ts Salt
1 Spring onion
1 tb Fish seasoning
1 cn Tomatoes
1 ts Black pepper
1 Fresh hot pepper
Wash fish with lemon. Season with black pepper, fish seasoning and
salt to taste. Leave to marinate for half an hour.
Heat frying pan on medium heat with butter. Add marinated fish, okra,
chocho and hot pepper. Cover and leave to simmer for 2 minutes on a
slow heat. Add onion, crushed garlic, spring onion and fresh thyme.
Leave to steam for 20 minutes in a covered pan. Check occasionally.