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Caribbean-Style Fish                     Fish teams moist and tender on a bed of vegetables. Serve this with corn on the cob, mashed potatoes, or rice 

 

 

 

1. Put water, onion, green pepper, tomato, garlic, black pepper, salt, and thyme in Dutch oven or large deep skillet. Bring to a boil over medium high heat

2. Boil uncovered 2 to 3 minutes until onion is transparent.

3. Add fish to pot in single layer.  Dot with butter; sprinkle with lemon juice.

4. Reduce heat to medium. Cover and cook 4 to 5 minutes until thickest parts of fish are opaque when tested with a knife.

5.Lift fish to serving dish.  Spoon vegetables and some of the cooking liquid on top.  Garnish with lemon slices

Makes 4 servings

Reggie Raymond, Culinary Classics "Plus" The Abyssinian Baptist Church, New York City, NY

2 c. water
1 lg. onion, sliced thin (1c.)                  
1 med. size green bell pepper, chopped
1 med. size tomato, cut in 1/4 inch rounds   
1 tsp. minced garlic
1 tsp. ground black pepper
1/2 tsp. salt  
1/4 tsp. dried thyme leaves
1 lb. boned and skinned flounder, red snapper, or cod, cut in pieces
3 tbsp. butter or margarine
3 tbsp. lemon juice    
Lemon slices, for garnish