Cooking time: 10 + 5 minutes
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.
- Heat the butter and oil in a skillet;
- flour the fish fillets on both sides and season with salt and pepper;
- 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;
- to the same skillet, add the onion, tomatoes and peppers; sauté for 3 minutes;
- add the fish stock and Tabasco and continue cooking 3 minutes longer;
- correct the seasoning;
- add the cornstarch and water to thicken; once the liquid comes to the boil, pour it immediately over the fish and serve.
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