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Fish Pie


4 tbsp. butter
1 large onion minced
3 cloves garlic - minced
1 lb. white fish fillets
1 tsp. Salt
2 limes
1/2 lb. Salted cod fish
1 1/2 lbs. sweet potatoes - do not peel
Seasoned Salt to taste
1/4 cup milk
3 tbsp. breadcrumbs
tsp. Old Fashion Bajan Pepper Sauce


2 tbsp. butter
2 tbsp. Flour
Salt to taste
1 1/4 cups milk
1 cup cheddar cheese grated
1 tsp. curry powder
2 tbsp. parsley - minced


Rub the fish fillets with salt and the juice from the two limes. Set aside for 15 minutes. In the meantime, boil the salt fish for five minutes then drain and cool under running water. Flake fish discarding bones and skin. Rinse the lime and salt off the fish fillets and pat dry with paper towels. Saute onion and garlic in 2 tbsp. butter for 3 minutes then add the fish fillets and the salt fish. Add seasoned salt and Old Fashion Bajan pepper sauce. Cook for 10 minutes. Stir frequently to break up the fish fillets. Transfer to an oven proof dish and set aside. Boil the sweet potatoes in salted water until tender then drain and cool. Peel and mash potatoes with milk and remaining butter. Season to taste. Make the sauce by melting the butter in a pan then sprinkle over the flour and stir. Add the milk slowly, stirring constantly to break up any lumps. Simmer for 1 minute then add cheese, curry powder, salt and parsley. Continue to cook until sauce thickens. About 3 minutes. Pour sauce over the fish and mix well. Top with the mashed sweet potato, dot with butter and sprinkle over breadcrumbs and bake in a 350 degree oven for 30 minutes or until the top is brown.

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All recipes shown here are taken from the book "Treasures of My Caribbean Kitchen by Anne-Marie Whittaker. All information is copywrited and may not be used for other than personal use, without permission.