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U C I A N R E C I P E S
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Saint Lucia
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Lucian Recipes
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FLYING FISH HOTPOT
Ingredients:
2 flying fish
2 large tomatoes peeled and sliced
1 tsp limejuice
sprinkling of salt
1 lb 2 oz yams peeled and diced
1 tbsp butter
salt and pepper to taste
water
Clean and bone fish. Marinate in lime and salt for 15 mins. Then rinse, dry and cut fish into pieces. Arrange vegetables and fish in layers in a lightly buttered casserole dish or in a saucepan. Sprinkle each layer with salt and pepper. Finish with a layer of yams. Add water to halfway up the casserole pan. Dot with butter. Cover and bake at 180°C, 350°F, gas mark 4 for about 30 mins.
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| Last up-dated 08/09/06
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