The Abaco Islands in the Bahamas holds a special place in my heart. The natural beauty, combined with the calm island life and good food are the perfect combination for relaxing and enjoyment.
Caribbean cooking has roots that go out in many directions, but there is definitely a french creole influence to be found there. Their seafood is abundant, and so this fresh grouper with a french/creole influence is typical.
Get the freshest grouper or other white fish that you can find. Adjust quantities of all ingredients based on how much fish you have, but there should be enough tomato sauce to cover the fish completely. It is typically served over (or along side) Bahamian Peas and Rice. I hope you enjoy!
- Grouper filets
- Salt & Pepper (or seasoned salt)
- Olive oil
- Onions, medium-thinly sliced
- Scallions, chopped
- Garlic, diced
- Green pepper, seeded, medium sliced
- Hot pepper (scotch bonnet, or fresh jalapeño or red pepper)
- Tomato paste
- Canned whole tomatoes, crushed by hand
- Herbs (oregano, basil, rosemary, thyme)
- Bay leaf
Cut fish into serving-sized (6 oz.) pieces and place them in a glass dish or plate. Add fresh lime juice to fish, then season with salt & pepper and refrigerate for 1-2 hours.
To begin the cooking, slice onions and green bell pepper, then begin to sauté in olive oil. Add chopped garlic, spices, bay leaf and tomato paste. Cook tomato paste for a few minutes, then add tomatoes and hot pepper. Cover, and cook down for at least 30 minutes at a medium simmer.
Add fish filets (or whole fish) to the skillet and smother with sauce. Spoon sauce and vegetables over the fish, then cover and cook at medium-low for 10-15 minutes for desired doneness. Do not over-cook the fish or it will dry out.
If you are carb-conscious, you can skip serving it over the Bahamian peas and rice, and just serve this in a bowl.