Barbadian Cou-Cou with Tomato Fish

Ingredients

• 1 1/4 lb firm white fish fillets
• 1 lime, juiced
• 1 tsp kosher salt, divided
• 1 tbsp olive oil
• 1 yellow onion, sliced
• 2 garlic cloves, minced
• 1 can crushed tomatoes
• 1 tsp dried thyme
• 1/2 tsp ground allspice
• 1 cup water
• 1 cup sliced okra
• 1 cup yellow cornmeal
• 2 tbsp unsalted butter, parsley and black pepper

Steps

1. Season fish with lime juice and 1/2 teaspoon salt. Set aside for 10 minutes.
2. Heat oil in a skillet and cook onion and garlic until soft. Add tomatoes, thyme, allspice and pepper; simmer 8 minutes.
3. Lay fish in the sauce, cover, and cook gently until opaque and it reaches 145°F, 6 to 8 minutes.
4. Bring water, okra and remaining salt to a simmer in a separate pot. Whisk in cornmeal gradually and cook, stirring often, until thick and tender, 10 to 12 minutes.
5. Stir butter into the cou-cou. Spoon it onto plates and top with tomato fish and parsley.

Allergen note: Contains fish and milk. Check cornmeal for cross-contact information.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.