Name: Fish And Fungi (Virgin Islands)
Yield: 6
Ingredients: 2 tablespoons vegetable oil; 1 large onion, diced; 1 green bell pepper, diced; 1 habanero or Scotch bonnet pepper (or substitute other fresh hot peppers), minced; 1 rib celery, diced; 3 cloves garlic, minced; 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme); 1¼ teaspoon salt, plus additional to taste; 2 tablespoons white vinegar; 1 cup canned crushed or puréed tomatoes; 1 tablespoon tomato paste; 1 cup cornmeal; 1 tablespoon butter; ¾ cup thickly sliced okra (fresh or frozen), cooked; 2 limes, juiced; 2 pounds boneless red snapper fillets

2 tablespoons vegetable oil

1 large onion, diced

1 green bell pepper, diced

1 habanero or Scotch bonnet pepper (or substitute other fresh hot peppers), minced

1 rib celery, diced

3 cloves garlic, minced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1¼ teaspoon salt, plus additional to taste

2 tablespoons white vinegar

1 cup canned crushed or puréed tomatoes

1 tablespoon tomato paste

1 cup cornmeal

1 tablespoon butter

¾ cup thickly sliced okra (fresh or frozen), cooked

2 limes, juiced

2 pounds boneless red snapper fillets

Fish And Fungi (Virgin Islands)

Ingredients

Steps

Nutrition Facts

Fish And Fungi (Virgin Islands)

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts