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THE GLEANER ’ S CHRISTMAS COOKBOOK 2012
22
Steamed Fish
INGREDIENTS
3lb fish
1 onion
2 stalks scallion
2oz butter
cooking oil
1
/
2
cup water
vinegar
2 sprig thyme
3 cloves garlic
Salt and black pepper
5-12 grains of pimento
Scotch bonnet
METHOD
Wash fish with salt water or
vinegar & water.
Season fish with garlic, salt and black pepper.
Cut up tomato
Sauté sliced onions in oil (butter optional)
Remove and place onions in a dish
Stir-fry scallion, thyme and all other vegetables in oil
Add water, butter and teaspoon vinegar
Allow vegetables to cook
Add fish, pimento and onions
Add one whole Scotch bonnet (do not allow to
burst – must have a stem)
Simmer for 15 minutes or until cooked.