- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 15 minutes
- Effort: easy
- 1 onion, diced
- 1 red pepper, seeded and diced
- 1 yellow pepper, seeded and diced
- 1 green pepper, seeded and diced
- 1 bay leaf
- 2 sprigs thyme
- 1 scotch bonnet pepper, halved
- 1 tbsp fish sauce
- 1/2 lime, juice only
- 4 grayling fillets, cleaned and pinboned
- plain flour, for dusting
- large knob butter
- 400 g tin callaloo
- 400 g tin ackee
Tips and Suggestions
Callaloo, a leafy vegetable which resembles spinach, and ackee, a fruit which looks a bit like scrambled egg, are both available in tins from Caribbean stores.
Scotch bonnets are amongst the hottest of peppers and a traditional ingredient in Caribbean cooking. If you cant find one - use any other small, hot, red chilli instead.
1. Heat 2 tablespoons olive oil in a large heavy-based frying pan over a medium heat. Tip in the onion and peppers and fry for 6-8 minutes or until softened, stirring occasionally. Drop in the bay leaf, one of the thyme sprigs and the halved scotch bonnet. Stir together along with the fish sauce and lime juice. Simmer gently for 1-2 minutes. Keep warm.
2. Sprinkle the grayling fillets with all purpose seasoning. Mix a spoonful of plain flour with salt and pepper and use to dust the fish with, tapping off any excess. Heat a little olive oil in a large frying pan. Lay the fish in the pan with the remaining thyme sprig, then fry until the fillets are golden on each side and just cooked through, about 3-4 minutes per side.
3. Melt the butter in a medium saucepan, tip in the callaloo and ackee with a little salt and pepper and heat through until hot. Serve with the fish fillets and pepper mixture.
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