The most popular way to cook fish in the Caribbean is to pan-fry it. Fish broth (a kind of fish soup) is also very popular. I like fish to be prepared simply and quickly, and this recipe is just that. It can be on the table in about 30 minutes. Butterfish (aka small eye croaker) is a type of white fish and it is so named because the scales are golden and the flesh tender.
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Yield: Serves 2
- 1 Tbsp canola or vegetable oil
- 2 Tbsp unsalted butter, divided
- 1 cup sliced onions
- 3 sprigs fresh thyme
- 1 clove garlic, crushed
- Sliced hot pepper
- Salt and freshly ground black pepper to taste
- 2 whole butterfish scaled, washed and pat dry. Cut into halves
- 2 cups room temperature water
- 1 green onion, thinly sliced (white and green parts)
- Add the oil and 1 Tbsp butter to a large pan and place on medium heat. When the butter is melted and the froth subsides, add the onions and saute until translucent.
- Add the fresh thyme, hot pepper and season with salt; continue to saute for 1 minute. Meanwhile, season fish with salt and pepper and set aside.
- Pour water into pan with sauteed onions, stir and bring to a boil. As soon as the pan comes to a boil, add the fish.
- Turn the heat to high and let cook 15 - 17 minutes spooning the sauce intermittently over the fish, almost basting it.
- Add the remaining tablespoon of butter to pan, reduce heat to low and let the butter melt completely; again baste the fish with the sauce. Taste for seasoning and adjust if necessary.
- Toss in green onions; remove pan from heat and serve with bread, boiled ground provisions (root vegetables) or mashed potatoes.