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To Spice Or Not To Spice

The nice thing about this recipe is you can make it as spicy as you want to or not at all. Ou can also substitutes any whites fish that is firm and meaty. Do not use tillapia of perch as it will fall apart too much. While fish is fine too.

Fish in Scotch Bonnet Lime Sauce

Ingredients:
1-1 1/2 lb. Whole white fish or fish fillets (I used cod)
6 Tbs. Butter
Fresh Parsley
4 Scallions
1/2 Bag frozen peppers & onions
2 Scotch bonnet peppers
1/2 Cup Lime juice – separate into 1/4 cup amounts
1 Whole lime
Oil
Vinegar
Salt
Pepper
Smoked paprika
Water

  • Heat oil in deep skillet


  • Add peppers & onions, reserving a small amount for later



  • Add four Tbs. butter


  • Add 1/4 Lime Juice


  • Cut lime into four quarters, squeeze juice into pan, then drop lime quarters into same pan


  • Circle 'round pan with vinegar of your choice (I used raspberry balsamic)


  • Slice two scallions into rounds and add to pan


  • Drop in Scotch bonnet peppers, do not cut or pierce


  • Add fresh parsley


  • Add water until pan is half-way filled and boil


  • Salt, pepper, and sprinkle paprika to taste on fish


  • Gently place fish into now boiling stock


  • Remove fish when flaky/falling apart in larger chunks


  • In a separate smaller pan, heat oil


  • Saute remaining peppers & onions


  • Slice remaining scallions and add to pan


  • Pour in remaining lime juice and butter


  • Transfer 1/2 cup of broth and one Scotch bonnet pepper from large pan to small


  • Remove fish from broth and serve over bed of rice


  • Ladle sauce from small pan over fish


  • For extra heat, pierce Scotch bonnet pepper


  • Freeze fish broth for later use

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Comments

( 1 comment — Leave a comment )
lottiekate
Oct. 23rd, 2009 12:15 pm (UTC)
Have finally joined you community. I might not be posting much but I can promise that I'll be trying a few of the recipes out.
( 1 comment — Leave a comment )

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A Kitchen Witches Book Of Tasties

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