| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 4 | Servings | |
INGREDIENTS
| 4 | 1 pound firm white fish scaled, cleaned & cut lengthwise in halves OR … | |
| 4 | 10 oz fish steaks, about 1" thick | |
| 5 | c | Water |
| 1 | Lime, juice of | |
| 2 | ts | Salt |
| 2/3 | c | Minced scallions |
| 4 | Cloves garlic, minced | |
| 1 | Chili pepper (any hot pepper, up to … | |
| 2 | Chili peppers | |
| 2 | tb | Minced fresh parsley |
| 4 | Allspice berries | |
| 1 | ts | Minced fresh thyme, OR… |
| 1/2 | ts | Dry thyme |
INSTRUCTIONS
Place fish in a glass of china dish. In another bowl, combine 2 cups of water, the lime juice, 1 1/2 t salt, and 1 T scallions. Pour the marinade over the fish, and marinate in the refrigerator for 1 hour. Drain the fish and discard the marinade. Place the remaining scallions, garlic, chili peppers, and parsley into a heavy pot (preferable cast iron). With a wooden spoon, mash the mixture to extract the juices. Add the remaining 3 cups of water, allspice berries, and thyme. Cover the pot and place on high heat. Bring to a boil. Reduce heat and simmer for about 5 minutes. Add remaining 1/2 t salt and the fish to the broth. Cover and bring to boil again. Reduce heat and simmer for about 10 minutes or until the fish flakes easily with a fork. With a slotted spoon, transfer the fish onto heated dinner plates. Boil the liquid on high heat for 2 to 3 minutes and spoon over the fish. Garnish with lime quarters.
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