Entree: United States – U.S. Virgin Islands – Virgin Islands Fish and Fungi

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Total 1 hr 10 min

Ingredients

- 4 red snapper or mahi-mahi fillets, skin-on, approx. 6 oz (170 g) each (total ~1.5 lb / 680 g)
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) vegetable oil, plus 1 tbsp (15 ml) for cooking fish
- 2 cloves garlic, minced (about 8 g)
- 1 tsp (1 g) fresh thyme leaves, chopped (or 2 small sprigs)
- 1/2 tsp (1 g) ground allspice
- 1 small scotch bonnet or habanero pepper, seeded and thinly sliced (optional)
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) black pepper
- 1 tbsp (15 ml) vegetable oil (for sauce)
- 1 medium yellow onion, thinly sliced (about 6 oz / 170 g)
- 1 medium bell pepper (red or green), thinly sliced (about 6 oz / 170 g)
- 2 medium tomatoes, chopped (about 8 oz / 225 g) or 1 cup (240 g) canned diced tomatoes
- 1/4 cup (60 ml) fish or chicken stock (or water)
- 2 cups (480 ml) water
- 1 cup (240 ml) canned coconut milk (full fat preferred) or additional water
- 1 1/2 cups (180 g) yellow cornmeal (coarse ground)
- 8 oz (225 g) okra, sliced 1/4-inch (6 mm)
- 2 tbsp (30 g) unsalted butter
- 3 scallions (green onions), thinly sliced (about 30 g), reserve some for garnish
- 1 tsp (1 g) fresh thyme leaves (extra for fungi)
- 1 tsp (6 g) kosher salt for fungi (adjust to taste)
- 1/4 tsp (0.5 g) black pepper for fungi
- 2 tbsp (8 g) chopped fresh parsley or culantro for garnish
- Lime wedges, for serving

Instructions

Short Description:
Pan-seared local fish (red snapper or mahi-mahi) served with fungi, a Caribbean-style cornmeal and okra porridge, finished with a bright tomato-pepper sauce. This is a complete one-dish main with starch, vegetable, and protein characteristic of the U.S. Virgin Islands.

Regional Notes:
This U.S. Virgin Islands version uses local reef fish (red snapper or mahi-mahi) and the distinctive fungi—cornmeal cooked with okra and flavored with thyme and scallion—rather than plain polenta. The tomato-pepper sauce and use of thyme and scotch bonnet (optional) reflect typical island seasoning and heat.

1. Marinate the fish: In a shallow dish combine lime juice, 2 tbsp (30 ml) vegetable oil, minced garlic, 1 tsp (1 g) thyme, ground allspice, sliced scotch bonnet (if using), 1/2 tsp (3 g) salt, and 1/4 tsp (0.5 g) black pepper. Add fillets skin-side down, turn to coat, cover and refrigerate 20–30 minutes.
2. Make the fungi base: Heat 1 tbsp (15 ml) vegetable oil in a medium pot over medium heat. Add half the sliced onion and cook until soft and translucent, about 4 minutes. Add sliced okra and 1 tsp (1 g) thyme and sauté 2–3 minutes until okra begins to soften.
3. Add liquids: Pour in 2 cups (480 ml) water and 1 cup (240 ml) coconut milk and bring to a gentle simmer. Add 1 tsp (6 g) salt.
4. Whisk in cornmeal: Gradually sprinkle 1 1/2 cups (180 g) cornmeal into the simmering liquid while whisking constantly to prevent lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon, until thick and smooth, about 12–18 minutes. If mixture becomes too stiff, stir in up to 1/2 cup (120 ml) water.
5. Finish fungi: Stir in 2 tbsp (30 g) butter, sliced scallions (reserve some for garnish), and 1/4 tsp (0.5 g) black pepper. Taste and adjust salt. Keep warm, covered, on the lowest heat while you cook the fish and sauce.
6. Make the tomato-pepper sauce: In a large skillet heat 1 tbsp (15 ml) vegetable oil over medium heat. Add the remaining onion and sliced bell pepper and sauté until softened, 4–5 minutes. Add chopped tomatoes (or canned tomatoes), 1/4 cup (60 ml) stock, and a pinch of salt and simmer until sauce is slightly reduced, about 6–8 minutes. Stir in a pinch of thyme and more sliced scotch bonnet if extra heat is desired.
7. Cook the fish: Pat the marinated fillets dry with paper towels (reserve marinade). Heat a separate heavy skillet over medium-high heat and add 1 tbsp (15 ml) oil. When hot, place fillets skin-side down and sear without moving until skin is crisp and golden, about 3–5 minutes depending on thickness. Flip carefully and cook 2–4 minutes more until just cooked through (internal temp ~145°F / 63°C). Transfer fish to a plate.
8. Finish in the sauce: Pour the reserved marinade into the tomato sauce and simmer 1 minute to marry flavors (cook out raw lime). Nestle the seared fillets into the sauce for 1 minute to coat and warm through.
9. Plate and serve: Spoon 3/4 to 1 cup (180–240 ml) hot fungi onto each plate, top with a fish fillet, and spoon some tomato-pepper sauce over the fish. Garnish with chopped parsley or culantro, reserved scallions, and lime wedges.
10. Serve immediately: Virgin Islands Fish and Fungi is best enjoyed hot—provide extra sauce and lime on the side.