The type of fish use will cause preparation to vary slightly, but nothing you cannot handle. To a Bahamian steam fish means something totally different from the rest of the world so pay close attention.
3-4 whole Fish/ 4 – 6oz pieces Grouper
Salt and black pepper
1 Hot pepper
½ cup Cooking oil
1 med Tomato (diced)
1 med Onion – (thin slice)
1 teaspoon Thyme
½ cup Flour
For whole fish – clean and ensure excess scales are removed. With a sharp knife score fish diagonally from the head across the body toward the tail on both sides.
For all fish – Squeeze lemon juice over fish both inside and out. Sprinkle salt and pepper over fish on both sides. Chop hot pepper and smear into score of fish and over body.
Allow to sit for about 10 minutes. Heat oil in a medium frying pan, coat fish with flour and fry to a golden brown. Pour off ¾ of oil. Add onion and thyme cook until onions are tender. Add tomatoes and allow to fry until thicken. Add about 3 cups water and bring to a boil. Add fish, reduce heat and adjust seasoning. Squeeze a bit of lemon juice into the pan and allow to simmer for 5 minutes.
This dish can be served over white rice, peas ‘ n rice or peas ‘n grits add some macaroni and cheese, coleslaw or plantains on the side and eat to your heart’s content.