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Flying Fish With Red Pepper Sauce

Flying Fish With Red Pepper Sauce

Filled to the brim with Caribbean flavors, this flying fish recipe is a delight in Barbados. It goes extremely well served with a side of cou-cou made prom polenta.

  • 4 flying fish fillets
  • lime juice
  • coriander

flying fish

For the cou-cou

  • 1 tbsp of vegetable oil
  • ½ an onion
  • 1 garlic clove
  • 25g of okra
  • 50g of polenta
  • 1 tbsp of unsalted butter

For the red pepper sauce

  • 1 tbsp vegetable oil
  • ½ an onion
  • ½ celery stick
  • 1 red pepper
  • 1 garlic clove
  • 2 tsp of pepper sauce
  • small handful of parsley
  • 1 tbsp of tomato puree
  • ½ tbsp of sugar

Flying Fish With Red Pepper Sauce

First of all, mix together the lime juice and coriander and then rub the fish fillets with it. Cover and leave it in the fridge for about an hour. Use a kitchen paper to remove the excess marinade then roll each fillet into a pinwheel and secure with a cocktail stick.

Secondly, heat some oil into a saucepan. Add the onion and cook until it’s soft, then add garlic, coriander and thyme. Stir in the okra and stir constantly. Add 300ml of water, reduce the ehat and simmer for 5 minutes. Remove from the pan and set aside.

Next, whisk in the polenta gradually, whisking until it’s smooth. Add the onion and okra and whisk gently. Incorporate the butter at the end. Let it cool off while you make the sauce. For it, heat some oil in the pan, add celery and onion and cook until soft. Add the pepper sauce, garlic herbs and curry powder then cook for 30 seconds. Add the tomato puree and sugar, bringing to a simmer.

Lastly, place the rolled fish into the sauce, cover and let it simmer for 15 minutes. Divide the cou-cou between plates, then spoon out the sauce and arrange the fillets on top.

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