| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Vegetables, Meats | Jamaican | 1 | Servings | |
INGREDIENTS
| 2 | lb | Fish, (snapper, dolphin, king,, etc, cut into 1 inch slices) |
| 2 | Onions, med to large, cut into thick and thin slices. | |
| 1 | Green pepper, diced | |
| 1 | Hot pepper, seeds removed, diced | |
| Salt to taste | ||
| 1/4 | ts | Ground black pepper |
| Fat for frying | ||
| 2 | tb | Butter |
| Water, fish broth, vegetable broth, light beef or availible stock | ||
| 1 | tb | Flour |
INSTRUCTIONS
Prepare the fish, scaling and gutting and cutting into 1 inch slices. Fry it lightly. and set aside . Make a brown sauce by frying onion in butter and adding flour slowly until brown. Add water, beer or what ever liquid to thick, also peppers, salt and green pepper. Cook to thicken just a little. Lower heat a bit more. Place the fish slices into the brown sauce. Cover with some of the sauce. Cover and Allow to simmer for 15 minutes. turning the fish at least once and adding more water if necessary to keep it from dying out. Posted to Recipe Archive - 3 November 96 Date: Sun, 3 Nov 96 13:20:43 EST submitted by: LeiG@aol.com
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