Fish Court Bouillon Recipe

Name: Fish Court Bouillon Recipe
Ingredients: 2 pounds vivaneau, or other white fish; 3 cloves garlic, crushed; 1 teaspoon chopped Scotch Bonnet pepper; 1 Tablespoon salt; 1 Tablespoon pepper; 1/2 cup freshly squeezed lime juice; 2 Tablespoons roucou or sunflower oil; 1/2 cup chopped chives; 1/2 cup peeled and chopped onion; 2 cups chopped tomatoes; 1 lime, halved; 1 clove garlic, peeled; 1 chive, halved

"Whitefish is marinated in garlic, chile, and lime juice, then simmered in a tomato and onion bouillon. Plan ahead to marinate the fish for 2 to 3 hours before cooking. Make it a full meal by serving with Creole Rice...."

INGREDIENTS

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2 pounds vivaneau, or other white fish

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3 cloves garlic, crushed

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1 teaspoon chopped Scotch Bonnet pepper

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1 Tablespoon salt

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1 Tablespoon pepper

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1/2 cup freshly squeezed lime juice

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2 Tablespoons roucou or sunflower oil

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1/2 cup chopped chives

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1/2 cup peeled and chopped onion

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2 cups chopped tomatoes

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1 lime, halved

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1 clove garlic, peeled

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1 chive, halved

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