Brasso Seco Steamed Fish Recipe

• 8 slc King Fish
• 4 x limes (3 limes cut in half, 1 lime cut into thin slices)
• 2 Tbsp. vegetable stock, dry.
• 1/4 c. minced chives
• 1/4 c. minced celery
• 4 Tbsp. thyme
• 4 x minced pimento peppers (seeds removed)
• 6 stalk fresh cilantro Or possibly 3 Tbsp. of dry cilantro.
• 1 x salt to taste
• 1 x black pepper to taste
• 2 dsh Angostura Bitters
• 2 Tbsp. butter
• 2 x large sweet peppers
• 1/2 lb white onions
• 1/2 lb tomatoes
• 1 x large christophene (chayote or possibly mirliton)
• 6 x Okras
• 1 Tbsp. oregano
• 1 c. coconut lowfat milk pwdr
• 3 Tbsp. roucou juice

1. Chop the remaining vegetables into cubes.
2. Place a large pan over medium heat.
3. Place the butter, fresh seasonings, sweet peppers, onions, tomatoes, okras, christophene and oregano to the pan and sautee for two min.
4. Add in the cocount lowfat milk pwdr and roucou.
5. Cook vegetables over medium heat for 10 to 15 min, be careful not to over cook the vegetables.
6. Add in the king fish slices and simmer for 5 min.
7. When you have added the fish avoid stirring so the fish slices don't break up.
8. The Plate:Place fish slices on a plate with the vegetables and garnish with lime slices and carrot if you like.

lime, vegetable stock, chives, celery, thyme, pimento peppers, cilantro, salt, black pepper, bitters, butter, sweet peppers, white onions, tomatoes, christophene, okras, oregano, coconut lowfat milk pwdr, roucou juice

Taken from cookeatshare.com/recipes/brasso-seco-steamed-fish-91250 (may not work)