- Caribbean seasoning
- 1 finely chopped spring onion
- 2 cloves crushed garlic,
- 3 sprigs thyme,
- 1/2 teaspoon of chopped fresh mild chilli
- 1/2 teaspoon vinegar
- 4 x approx 225g parrot fish or red sea bream
- Seasoned flour for coating fish
- 60g butter
- ½ teaspoon saffron or turmeric
- ½ red pepper, thinly sliced
- ½ yellow pepper, thinly sliced
- ½ green pepper, thinly sliced
- 80ml dry white wine
- 100ml double cream
- Juice of half a lemon
- ½ teaspoon sugar
- Roll the fish in the seasoned flour and set aside. Melt the butter in a sauté pan. Cook the floured fish in the butter for approximately 4 minutes on each side or until cooked, turning only once.
- Remove the cooked fish from the pan and set aside.
- Add the saffron or turmeric, the Caribbean seasoning and the peppers, and cook for 2 minutes. Add the wine and cream and reduce until thickened.
- Now add the lemon juice and sugar, and check the seasoning. Serve the fish with the sauce poured over the top or on the side.
The Caribbean Seasoning will keep in the fridge for up to 2 days.