Course : Seafoods
Serves: 4
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4 fillets firm white fish -- scaled, cleaned and cut in halves or 1 pound each
4 fillets fish steaks -- about 1 thick 10 oz
5 cups water
1 medium lime -- juice of
2 teaspoons salt
2/3 cup minced scallions
4 cloves garlic
1 medium chili pepper -- any hot, pepper
2 medium chili peppers
2 tablespoons minced fresh parsley
4 pieces allspice berries
1 teaspoon minced fresh thyme -- or...
1/2 teaspoon dry thyme

Preparation / Directions:

Place fish in a glass of china dish. In another bowl, combine 2 cups of water, the lime juice, 1 1/2 t salt, and 1 T scallions. Pour the marinade over the fish, and marinate in the refrigerator for 1 hour. Drain the fish and discard the marinade. Place the remaining scallions, garlic, chili peppers, and parsley into a heavy pot (preferable cast iron). With a wooden spoon, mash the mixture to extract the juices. Add the remaining 3 cups of water, allspice berries, and thyme. Cover the pot and place on high heat. Bring to a boil. Reduce heat and simmer for about 5 minutes. Add remaining 1/2 t salt and the fish to the broth. Cover and bring to boil again. Reduce heat and simmer for about 10 minutes or until the fish flakes easily with a fork. With a slotted spoon, transfer the fish onto heated dinner plates. Boil the liquid on high heat for 2 to 3 minutes and spoon over the fish. Garnish with lime quarters.

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