Entree: Montserrat – Fish and Fungi (Caribbean main course of seasoned pan-fried fish served over a thick cornmeal and okra porridge)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 30 min

Total 1 hr

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (total approx. 24 oz / 680 g)
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) vegetable oil (for marinade)
- 2 cloves garlic, minced (about 6 g)
- 1 small scotch bonnet or habanero, seeded and minced (optional)
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil (for frying fish)
- For the fungi:
- 2 cups (320 g) yellow cornmeal (medium-grind)
- 3 cups (720 ml) water
- 1 cup (240 ml) canned coconut milk
- 1 cup (140 g) fresh okra, sliced into 1/2-inch pieces
- 2 tbsp (28 g) butter or 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) salt, or to taste
- For the sauce:
- 1 tbsp (15 ml) vegetable oil
- 1 small onion, finely chopped, about 4 oz (115 g)
- 1 green bell pepper, seeded and diced, about 6 oz (170 g)
- 2 medium tomatoes, chopped, about 10 oz (280 g)
- 1 tbsp (15 g) tomato paste
- 1/2 cup (120 ml) fish stock or water
- 2 scallions, sliced
- 2 tbsp (8 g) fresh parsley or cilantro, chopped
- 1 tsp (5 ml) lime juice
- Black pepper to taste

Instructions

1. Marinate the fish: combine lime juice, 2 tbsp vegetable oil, minced garlic, minced scotch bonnet if using, thyme, 1 tsp salt, and 1/2 tsp black pepper in a shallow dish. Add fillets, turn to coat, and let sit 20–30 minutes in the refrigerator.
2. Make the fungi: bring 3 cups (720 ml) water and 1 cup (240 ml) coconut milk to a simmer in a heavy saucepan. Stir in sliced okra and simmer 3–4 minutes until slightly softened. Gradually whisk in cornmeal to avoid lumps. Reduce heat to low and cook, stirring constantly, until thick and smooth, about 12–15 minutes. Stir in 2 tbsp butter or oil and 1 tsp salt; adjust seasoning and keep warm, stirring occasionally.
3. Prepare the sauce: heat 1 tbsp (15 ml) oil in a skillet over medium heat. Add chopped onion and bell pepper and sauté 4–5 minutes until softened. Add tomatoes and tomato paste, cook 3–4 minutes. Pour in 1/2 cup (120 ml) fish stock or water, simmer until slightly reduced and saucy, about 5–7 minutes. Stir in scallions, parsley, and 1 tsp lime juice; season with black pepper and adjust salt.
4. Cook the fish: heat 2 tbsp (30 ml) oil in a separate large skillet over medium-high heat. Pat fillets dry, then sear 3–4 minutes per side (depending on thickness) until golden and cooked through. Alternatively, pan-fry until the exterior is crisp and the flesh flakes easily.
5. To serve: spoon a generous portion of fungi onto each plate, ladle a little of the tomato-herb sauce beside or over the fungi, and top with a fish fillet. Finish with extra chopped parsley or scallions and a lime wedge if desired.