Caribbean and African Cooking: Fish Creole with Herb Dressing

Created especially for me by my friend Hazel. We had lost contact ever since leaving Guyana and at our reunion I was impressed by her cooking. Fish Creole with Herb Dressing, poached in coconut milk, makes a very appetizing supper dish. For accompaniment, I would suggest serving boiled root vegetables or rice and peas.

Serves 4—6

2 lb cod fillets or any
other white fish 1 lemon
1 medium onion, chopped
2 cloves of garlic, chopped 1 tbsp chopped fresh thyme
1 tbsp chopped fresh cilantro 1/2 sweet pepper, chopped
1 tbsp margarine
2 tbsp creamed coconut
1 1/4 cups water
2 tomatoes, peeled and
chopped 1 tbsp ketchup salt, to taste black pepper, to taste 1 tsp sugar


Wash and skin the fish fillet, pat dry with a paper towel. Squeeze hall of the lemon over the fish and sprinkle with salt. Mix together the onion, garlic, thyme, cilantro and sweet pepper. Cook together in margarine, in a large frying-pan for 5 minutes. Put the creamed coconut in a bowl and add the boiling water. Slice the remaining lemon. Add the tomatoes, lemon, ketchup, creamed coconut, salt, pepper and sugar. Simmer for 5 minutes, stir well, then add the fish, and spoon the sauce gently over it. Cook for 10-15 minutes, shaking the pan gently, not stirring.