INGREDIENTS :
2.5 lbs fish
1 small onion
2 stalk escallion
2 oz butter
cooking oil
½ cup water
vinegar
2 sprig thyme
3 cloves garlic
salt and black pepper.
5-12 Grains of Pimento
Vinegar
1 large Onions
1 whole scotch bonnet
METHOD:
Wash fish with salt water or vinegar & water.
Season fish with with garlic, salt and blackpepper.
Cut up tomato
Sauté sliced onions in oil (butter optional)
Remove and place onions in a dish
Stir fry escallion, thyme and all other vegetables in oil and .
Add water, butter & teaspoon Vinegar
Allow vegetables to cook.
Add fish, pimento and onions.
Add 1 whole scotch bonnet (do not allow to burst - must have a stem)
Simmer for 15 minutes or until cooked.
2.5 lbs fish
1 small onion
2 stalk escallion
2 oz butter
cooking oil
½ cup water
vinegar
2 sprig thyme
3 cloves garlic
salt and black pepper.
5-12 Grains of Pimento
Vinegar
1 large Onions
1 whole scotch bonnet
METHOD:
Wash fish with salt water or vinegar & water.
Season fish with with garlic, salt and blackpepper.
Cut up tomato
Sauté sliced onions in oil (butter optional)
Remove and place onions in a dish
Stir fry escallion, thyme and all other vegetables in oil and .
Add water, butter & teaspoon Vinegar
Allow vegetables to cook.
Add fish, pimento and onions.
Add 1 whole scotch bonnet (do not allow to burst - must have a stem)
Simmer for 15 minutes or until cooked.