Chargrilled Fish with Warm Pickled Vegetables by Glenroy Walker, Group Senior Executive Chef, Sandals Resorts.
4 whole fish fillets (about 7 oz each)
Salt & freshly ground pepper, to taste
3/4 cup light olive oil
1 onion (sliced)
2 cloves garlic (chopped)
1 sprig thyme (chopped)
1 Scotch bonnet pepper (deseeded & chopped)
2 small bell peppers (julienned)
2 carrots (julienned)
8 okra (cut in half)
4 tablespoon granulated sugar
1/4 cup white vinegar
1 tablespoon allspice berries, cracked
6 cherry tomatoes, cut in half & grilled
Preheat grill till it’s nice and hot.
Season fish with salt & pepper and lightly brush with oil, then place fish on grill about 10 minutes on each side until slightly charred but not burnt. When cooked, fish should be charred crispy on the outside but flaky and tender on the inside.
In a skillet, heat remaining oil. Add onions, garlic, thyme and Scotch bonnet pepper. Sauté for 5 minutes. Add the rest of vegetables and sauté for another 3 minutes. Add sugar, vinegar and allspice, and continue cooking for 3 to 5 minutes. Remove from heat and set aside. Serve hot or warm over fish. Garnish with grilled tomato.
The remaining portion can be stored in the refrigerator; the longer this sauce sits, the better it becomes.
This recipe pairs well with fried bammy, sweet potato, roast yam or any starch of choice.