I couldn’t think of a name for this dish; it is something I made up as I went along cooking. Like you, I too have a hard time thinking of what to cook and how to cook so that there can be variety to what I eat.
I was out on an errand and happened to pass by one of the fish markets and picked up some freshly caught fish. The fish I bought is sometimes called black snapper, congalee or leaf fish. With the fish already cleaned and cut up (a service paid for right at the market), all I had to do when I got home was to cook. Here’s how it went.
The fish was rubbed with a freshly made herb paste comprising of celery, thyme, garlic, parsley and onions along with salt and pepper to taste. Think green seasoning. While the fish was marinating, oil and butter were added to a pan along with a couple springs of fresh thyme.
As the butter melted, the thyme infused the melted mixture. A tablespoon of mashed roasted garlic and some red chili powder were added to the mix followed by vegetable stock and whole milk. Stirred together, the
