Bajan Flying Fish with Cou-Cou

Ingredients

• 4 pieces flying fish
• 1 cup cornmeal
• 1 cup okra
• 1 tablespoon fresh thyme
• 1 medium onion
• 1 whole lime
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 whole scotch bonnet pepper
• 2 tablespoons butter

Instructions

1. 1

   Prepare the flying fish by cleaning and filleting them. Rinse under cold water and pat dry with paper towels.

2. 2

   In a bowl, squeeze the juice of the lime over the fish. Add salt, black pepper, and half of the thyme. Let marinate for at least 30 minutes.

3. 3

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add finely chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

4. 4

   Add the marinated fish to the skillet. Cook for 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Remove from heat and keep warm.

5. 5

   In a saucepan, bring 3 cups of water to a boil. Add the okra and cook for 3-4 minutes until tender. Remove the okra and set aside.

6. 6

   In the same boiling water, gradually whisk in 1 cup of cornmeal, stirring constantly to prevent lumps. Reduce heat to low and cook for 10-15 minutes, stirring frequently until thickened.

7. 7

   Add the cooked okra, remaining thyme, and 2 tablespoons of butter to the cornmeal mixture. Stir well to combine and cook for an additional 2 minutes.

8. 8

   Serve the flying fish alongside the cou-cou. Garnish with sliced scotch bonnet pepper for added heat, if desired.