1Cut lemons and squeeze on all fishes (remove seeds), then carefully massage the 5 fishes with 1 teaspoon of salt and vanillated spicey sauce.
2After pan heated with oil carefully place two scotch bonnet peppers then the fishes in the pot. Turn the flame down to avoid burn and to allow the season to marinate in the fishes while frying. Remove fishes after golden brown and place on a plate with hand towel to remove excess oil.
3In the meantime strip and finely chop callaloo. Then steam under low heat flame (add salt if you desire and a scotch bonnet pepper for flavour, this usually takes 10 - 15 mins)
4Use another pot to fry your green plantains (cut in thick sizes). After plantains are lightly brown remove each from pot and use a hard utensil to press on the plantains, then replace them in the pot for a 30 seconds. Remove and place on a plate (with handtowel if desired) to remove excess oil. Sprinkle a pinch of salt on the plantains if desire.....
5Dice or slice your avocado and salad tomatoes to add to your dish with fish, steam callaloo and fried green plantains, and if you are lover of peppers, it would not hurt to place one on your plate, just in case you might want that extra "huumph" in your taste bud........ENJOY EVERYONE, STAY TUNED FOR MORE VANILLATED JAMAICAN RECIPES.