Barbados Flying Fish and Cou-Cou

Ingredients

• 400g Flying fish fillets
• 1 Tasse Cornmeal
• 1/2 Tasse Fresh okra, finely sliced
• 3 Tassen Water or fish broth
• 1/4 Tasse Butter
• 1 Zwiebel, gehackt Onion, chopped
• 2 Knoblauchzehen, gehackt Garlic cloves, minced
• Saft von 1 Limette Lime juice
• 2 EL Chopped fresh parsley
• Salz und schwarzer Pfeffer Salt and black pepper
• Pinch Cayenne pepper (optional)

Instructions

1. Wash the fish and marinate with lime juice, salt, and pepper. Set aside.
2. For the cou-cou: In a large pot, bring 2 cups of water or broth to a boil. Add the sliced okra and cook for 5 minutes until tender. Mash or blend the okra with its cooking liquid and set aside.
3. In the same pot, bring the remaining cup of water or broth to a boil. Slowly whisk in the cornmeal, stirring constantly with a wooden spoon or whisk to prevent lumps. Add the mashed okra.
4. Reduce heat to low and continue stirring constantly for about 20-30 minutes, until the cou-cou is thick and creamy and pulls away from the sides of the pot. Stir in the butter and season with salt and pepper to taste.
5. Cook the flying fish by frying in a pan with a little oil or steaming until cooked through (about 3-5 minutes per side, depending on thickness).
6. In a separate pan, sauté the chopped onion and garlic in a little oil until fragrant. Season with salt, pepper, and optional cayenne pepper.
7. Gently add the cooked fish to the onion and garlic mixture and toss briefly to flavor. Sprinkle with fresh parsley.
8. Serve the flying fish hot alongside a generous portion of cou-cou.

Nutrition