Country: Barbados Region / Locale: Barbadian Servings: Serves 4

Ingredients

• flying fish fillets – 4 pieces / 500 g
• cornmeal – 1 cup / 180 g
• okra – 6 pods / 150 g
• water – 2 cups / 480 ml
• tomatoes – 2 medium / 250 g
• onion – 1 medium / 150 g
• garlic – 2 cloves
• lime juice – 2 tbsp / 30 ml
• fresh thyme – 1 tsp
• salt – to taste
• black pepper – to taste
• vegetable oil – 2 tbsp / 30 ml
• butter – 2 tbsp / 30 g

Instructions

1. Season flying fish fillets with lime juice, salt, pepper, and thyme. Let them marinate for at least 30 minutes.
2. Chop okra finely and boil in 2 cups of water until soft. Strain and reserve the liquid.
3. In a pan, melt butter and slowly add cornmeal, stirring continuously. Gradually incorporate okra liquid until the mixture thickens to a smooth consistency.
4. For the sauce, sauté chopped onions, garlic, and tomatoes in vegetable oil until soft. Add salt and pepper.
5. In a separate pan, fry the marinated flying fish fillets until cooked through and golden brown.
6. Serve flying fish atop cou-cou with tomato sauce spooned over.

Substitutions

• flying fish -> tilapia or sole
• okra -> zucchini

Enhancements in the Next Evolution

• Add a pinch of Scotch bonnet pepper for a hint of heat.
• Incorporate coconut milk in the cou-cou for a creamy texture.
• Use a fish stock to enhance the flavor of the cou-cou.