Stacked Fish Medley with Tangy Sauce

http://www.barbados.gov.bb/recipes.htm

Ingredients:

• 6-8 ozs dolphin
• 3 ozs pumpkin
• 3-4 tbsp crushed corn flakes
• 4 ozs sweet potato
• 2-3 tbsp Bajan seasoning
• 2 tbsp flour
• 1 egg beaten
• margarine (sautee)
• olive oil (sautee)
• vegetable oil for frying

Preparation:

• Cut fish into 3” squares and marinate in lime juice and salt for 10-15 mins
• Wash, dry, season and coat fish with flour, egg and crushed corn flakes
• Peel and cook potatoes (15-20 mins depending on size) cut pumpkin into sticks 5-6” long and blanche in the same water for 3-4 mins
• Remove vegetables and drain, cut potatoes in circles
• In hot vegetable oil, deep-fat fry fish steaks. Drain
• Sautee potatoes and pumpkin in the hot mixture of olive oil, margarine and thyme
• Arrange on a platter by stacking, using alternate layers of sweet potato, pumpkin and fish
• Serve with the ‘tangy fish sauce’