Bahamian Boiled Fish with Grits and Lime
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Ingredients
- 500 g white fish fillets (such as pollock)
- 200 g fine polenta (cornmeal)
- 1 onion
- 2 tomatoes
- 2 lime
- 1 scotch bonnet chilli
Nutrition (per serving)
- Calories
- 317 kcal
- Protein
- 28.4 g
- Carbohydrate
- 42.9 g
- of which sugars
- 4.4 g
- Fat
- 2.1 g
- of which saturates
- 0.4 g
- Fibre
- 4.1 g
- Salt
- 0.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring 900ml water to the boil, then whisk in the polenta a little at a time, stirring constantly over a low heat for 10-12 minutes until smooth and thick, to make the grits.
- 2
Meanwhile, fry the sliced onion and chopped tomatoes in a little oil for 6 minutes, then add 300ml water and the finely chopped scotch bonnet chilli.
- 3
Cut the fish into chunks and add to the pan, simmering gently for 6-8 minutes until it flakes easily and is cooked through.
- 4
Squeeze in the juice of 1 lime.
- 5
Spoon the grits onto plates, top with the fish and its broth, and serve with the remaining lime cut into wedges.
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