An original recipe from chefs Peter Grendel and Stephen Trench of the Grand Old House Restaurant in the Cayman Islands

This is a Caribbean specialty that has its side vegetables “built in.” For a heartier meal, serve it with a rice pilaf or pasta.

Mahi mahi, or dorado, is sometimes called “dolphin” in the Cayman Islands. You can substitute any mild white firm-fleshed fish, such as turbot, for the mahi mahi.

1. Heat the butter and oil in a skillet;
2. flour the fish fillets on both sides and season with salt and pepper;
3. fry the fish in the skillet for at least 5 minutes per side, depending on the thickness of the fish; remove from the pan and keep hot;
4. to the same skillet, add the onion, tomatoes and peppers; sauté for 3 minutes;
5. add the fish stock and Tabasco and continue cooking 3 minutes longer;
6. correct the seasoning;
7. add the cornstarch and water to thicken; once the liquid comes to the boil, pour it immediately over the fish and serve.