Combine oil, garlic, lime juice, ginger, and scotch bonnet in a non-reactive bowl. Add fish and turn to coat well. Cover and refrigerate 1 hour.
Light grill.
Remove fish from marinade and scrape off most of the garlic and ginger pieces. Season with salt and pepper and grill about 3 minutes on each side, or until fish is nicely browned and just cooked through.
Heat oil in skillet; blend in flour and brown well, stirring constantly to avoid burning.
Add onion, thyme, tomato paste and sauce; mix well.
Heat 6 cups water to boiling; add flour mixture and simmer for about 15 minutes stirring occasionally.
Add fish, salt and pepper; cook for 20-30 minutes or until fish is tender.
Boil fish in salt water, dry and shred.
Mix all other ingredients together.
Bring to boil, then simmer.
Add fish and let simmer approximately 30 minutes.
Note:
Several dashes of Tabasco may be added for flavor.
This recipe is great served over rice.
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
he water & bring to a boil.
Place the potatoes & onions
se your hand to clean fish. Next, put them into basket
Rinse fish and pat dry, cut into
inutes or until fish can be flaked. Remove fish. Boil fish broth 10 minutes
Boil fish, drain, but keep the water (removing all bones on the fish and the water).
keep water and set aside.
set the fish aside.
boil all the other ingredients, except lemon.
when soft, add the water from the fish. add the lemon.
place the fish in the soup plate, and pour over all the ingredients and water.
Cut salt pork into 1/2-inch pieces.
Fry pork until golden brown.
Remove pork.
Dice and fry onions in remaining pork grease.
Boil potatoes.
Cut into cubes.
Boil fish.
Remove skin and bones.
Keep 2 cups of water from boiled fish.
Combine all ingredients and heat thoroughly.
Boil fish; remove bones.
Add potatoes, onions and celery. Fry bacon; add bacon and grease to fish broth; boil until done. Add soup, catsup, salt, pepper, Texas Pete and fish.
Simmer for 20 minutes; stir often.
Boil fish cake a few minutes until they expand, drain. (You can use this water as a broth for other things).
Saute onion, carrot and hot pepper after they get soft add fish cake.
After fish cake starts to get some color add sauce, Cook until it absorbed.
Clean, cut up and boil fish with salt and pepper until tender. Drain in colander; save broth.
Make roux with oil and flour. Add onions, celery and bell peppers and cook until onions are translucent.
Add tomato paste and a pinch of soda.
Cook slowly until fat separates.
Add whole tomatoes and tomato sauce.
Add enough of the fish broth to get the right fish taste.
Cook about 3 to 4 hours slowly.
Season to taste.
Fry the salt pork (cut fine).
Add onions (minced) and fry until light yellow.
Add the potatoes (diced).
Boil fish until tender.
Add fish stock to vegetables and more boiling water if needed.
Cook until potatoes are tender.
Add fish and season. Before serving, add cream.
Taste is better if made early in day or day before use.
Boil fish ends.
Cool and remove bone and skin.
Prepare instant potatoes and set aside.
Place fish in mixing bowl and add egg, parsley flakes, onion, mayonnaise, mustard, Old Bay and seasoned salt to taste.
Add enough prepared instant potatoes to thicken.
Mix all ingredients together and make cakes the size of your choice.
Fry in oil until golden brown.
Boil fish fillet in water for 5 minutes.
Then remove fish to cool.
Add to the water sliced potatoes.
Let them cook until well dissolved.
Then add onion and diced potatoes.
When onion starts getting soft, add sliced tomatoes.
Place the fish in a non-reactive dish and add the lime juice. Sprinkle with salt and pepper to taste.
Pour 2 cups of water into a pot and add the onions, garlic, parsley and thyme, potatoes, butter and chile pepper. Bring to a boil and boil about 10 minutes or until the potatoes are almost done (add more water, if necessary).
Add the fish with marinade juices, reduce the heat to low and simmer about 10 minutes, or until the fish is just cooked through and starting to flake.
Taste and adjust for salt and pepper. Serve hot.
EPARATION:
Have the fish store person fillet the fish and save the
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
ith Key Lime Mustard Sauce (recipe to come) or other coctail