Cayman-Style Fish
Tortuga Club, Grand Cayman
Ingredients:
1 pound 3/4- to 1-inch thick fish
fillets such as mahimahi, snapper, or grouper
2 tablespoons fresh lime juice
1 cup water
3 to 4 tablespoons unsalted butter
1/2 cup thinly sliced onion
1/2 cup sliced green or red bell
pepper (or a combination of both)
1/2 cup diced tomato
1 tablespoon Pickapeppa or Worcestershire
sauce
1 tablespoon ketchup
Preparation:
Marinate the fish fillets in 1
tablespoon of the lime juice and the water with salt and pepper to taste
for about 15 minutes. Pat the fillets dry. Heat 2 tablespoons of the
butter in a nonstick skillet over moderately high heat until the foam
starts to subside. Add the fish to two plates, leaving the juices from
the fish in the pan. Add more butter as needed, and cook the onion and
bell pepper over moderately low heat until soft, about 5 minutes. Add
the tomato, Pickapeppa sauce, ketchup, remaining tablespoon lime juice,
and salt and pepper to taste and simmer 2 minutes. Spoon some of the
sauce over each portion of fish.
Makes 2 servings
Courtesy of Susy Soto, Owner/Executive
Director -- Craked Conch by the Sea, Grand Cayman
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