| 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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