Raw Fish Pickle Recipe Ingredients

• 1 clove
• 6 fish fillets
• 3 cups apple cider vinegar
• 1 hot pepper, chopped
• 3 cloves garlic, crushed
• 2 tbsp salt

How to Make Raw Fish Pickle:

1. Cut fish into 2″ pieces. Combine vinegar and other ingredients in a large jar.
2. Add fish, seal well and refrigerated for one week. Drain fish and serve with raw onion slices.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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Smoked Fish Pie Recipe Ingredients

• 1 9″ pie shell (unbaked)
• 1/2 cup chopped onions
• 1 green pepper, thinly sliced
• 2 cloves garlic
• 1 tsp salt
• 1 cup smoked fish flakes
• 1/4 cup roasted almonds (chopped)
• 1 cup tomato puree
• 1 egg, beaten
• 1 tsp tabasco (or hot pepper)
• 1 tsp lime juice

How to Make Smoked Fish Pie:

1. Prepare pie shell in dish. In large bowl, combine fish flakes, lime juice, onions, garlic, tabasco or chopped hot pepper and set aside.
2. Prepare tomate puree by dipping fresh tomates in hot water, skinning, then passing through a sieve. Then whip egg in another bowl.
3. Combine fish with tomatoes and then add whipped egg. Pour into shell and bake in hot oven 375F for 25 minutes. Serve with green tossed salad.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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Fish in White Sauce Recipe Ingredients

• 1 cup milk
• 1 clove garlic, crushed
• 1/4 cup white wine
• 1 onion, sliced
• 3 tbsp flour
• 1 tsp salt
• 1 tsp lemon juice
• 1 dash tabasco or hot pepper sauce
• 1 tbsp butter
• 1/2 tsp fresh, chopped thyme

How to Make Fish in White Sauce:

1. Clean wash and prepare fish for marinating. Then marianate for 2-3 hours by following the recipe for marinating. Then saute seasonings in buttter over heat (do not brown).

2. When slightly wilted, add milk and salt. Make a thin paste with the flour and white wine in a bowl. Then add paste to milk and cook, stirring all the time until mixture is thick and smooth.
3. Add drained, seasoned fish fillets and allow to simmer on very low heat for about 15 minutes. Serve immediately garnished with chopped parsley.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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