Cooking St. Kitts Caribbean 3

You can't have a Caribbean style meal without fish.

Chef Cheviour Lake, teacher for the Caribbean Cooks classes at Fairview Great House and Botanical Garden on St. Kitts, provided a recipe that can be used for almost any fish. Chef used grouper but any white fish will work.

West Indian Steamed Fish

Servings for six

3 large fish fillets of your choice (more if the only protein dish served)
1/2 cup diced fresh tomatoes (leave seeds in for extra juice)
1/2 cup  diced green bell peppers
1/2 clove garlic
tomato paste (optional)
1 sprig thyme
1 sprig parsley
1/4 cup grated carrot
1 TBS olive oil
1 TBS unsalted butter
1 TBS lime juice
1 cup water or stock
1 TBS vegetable oil

Seasoned fish with salt, pepper, herbs (thyme, bay leaf, garlic) one-half hour in advance.

In a hot pan add olive oil and vegetable oil. Lightly saute onions, garlic and green bell pepper until golden brown. Add grated carrots, water/stock and lime juice.

Bring to a boil and let simmer. Submerge fish fillets in pot and reduce liquid by half to intensify flavor. This should take 6-7 minutes. Add butter to finish.