“From "Caribbean Carnival", Good Food Magazine, February 1987. Prep time does not include 1-1/2 hours to marinate.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the water, bell peppers, carrots, onions, vinegar, olive oil, ginger, bay leaves, 1 T. salt, and the red pepper flakes in large saucepan over high heat to boiloing. Reduce heat to medium-low and simmer covered until vegetables are crisp-tender, 7-10 minutes.
  2. Meanwhile, heat vegetable oil in large skillet over medium-high heat until very hot. Brush fish with lime juice; season with salt and pepper. Brown fillets in batches in oil, about 1 minute each side. Transfer to large heatproof dish.
  3. Pour hot vegetables over fish and let cool to room temperature, 1-1/2 hours. Remove bay leaves.
  4. To serve, spoon some vegetables onto platter, place fish over vegetables, and top with remaining vegetables. Serve at room temperature.

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