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Flying Fish ~ Barbados Style
8 flying fish
fillets
1 small onion
1 small green pepper choppped
1 blade chives chopped
thyme and parsley
salt and pepper
few drops of lime juice
1 egg beaten
breadcrumbs
oil for frying
2 limes wedged
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METHOD
Mix the seasoning ingredients
and spread over the meaty side
of the fish. Leave for about 1
hour. Dip the fish into the beaten
egg and then into the breadcrumbs.
Fry gently in
a little oil for about 10 minutes.
Serve with wedged of lime.
Serves
4-6. |
| Sauteed
Chicken Breast
Ingredients:
7 kgs. Chicken Breast
1 kg. Papaya 2 bots.
2 lbs. Butter
1 gal. Oil
2 kgs. Onion
2 kgs. Tomato
1 pkg. Brown Sugar
1 pkg. Salt
1 pkg. Black Pepper
1 doz. Scotch Bonnet Pepper
1 lb. Garlic
1 lb. Thyme.
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METHOD
Cut each chicken breast into three
pieces and flatten slightly, season
with salt and pepper.
Place 1 Tbsp. of butter into a non-stick
frying pan, place over med/high
flame, and add chopped garlic.
Add chicken breast and allow to
saute.
Add chopped
onions, tomatoes, diced papaya
and
saute for five minutes. Add scotch
bonnet and thyme. Add brown sugar
and bring to simmer for five minutes.
Ready to serve. |
| Lobster
Salad
2 tablespoons fresh lemon or
lime juice
1/2 cup mayonnaise
12 ounces cooked lobster, cut
into 1/2 inch pieces
1/4 cup diced cucumber
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
Salt and pepper to taste
Dash hot pepper sauce
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METHOD
Combine the juice
and mayonnaise. Gently toss with
remaining ingredients. Chill.
Serve
in Lobster tails or on salad
greens. Garnish with lemon slices
if desired.
Yields 6 servings.
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