Friday, July 11, 2008

Stacked Fish Medley with Tangy Sauce

  • 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
  • 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’

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