Virtuoso Insights - June/July 2008 - (Page 55) It’s not just a rich, authentic Bajan meal. It’s a rich, authentic Bajan experience. How to make Bajan Steamed Flying Fish Ingredients 8 flying fish fillets 3 limes 1 tbsp. salt 3 tbsp. Bajan Seasoning 1 large onion, sliced 6 cloves garlic, minced 1 green bell pepper, julienned 1/2 oz. fresh thyme 1/2 oz. fresh marjoram 1 tsp. parsley chopped 1 large tomato chopped 1 tsp. lime juice 2 cups water 1/2 tsp. hot pepper sauce 1/2 tsp. curry powder 3 tbsp. butter Seasoned salt to taste Directions Rub the fish with salt and the juice of the limes, leave to stand for 10 minutes. To call Steamed Flying Fish a local dish would be an understatement the size of the Atlantic Ocean. It’s an integral part of our culture. And culture, you’ll see, is important to us. When you come to Barbados, you don’t get the perfect Caribbeanized vacation. You get the real Caribbean, the way Mother Nature intended. With open beaches, unbridled adventures and local flavor. Lots and lots of local flavor. If you like what you taste, you’ll love what you’ll find on the island during the Taste of Barbados. From October 3rd through October 11th, the finest chefs on the island, along with guest chefs from around the world, will be serving up tantalizing dishes. Including plenty of delicious steamed flying fish. For reservations or more information, please call your Virtuoso travel advisor. Rinse, pat dry and rub in the Bajan Seasoning. Roll each fillet with butter. Sauté the onion and garlic for 3 minutes. Add tomato and parsley and cook for two minutes. Tie the thyme and marjoram together and add to the remaining ingredients. Boil, then simmer for 10 minutes. Add the fish and continue to simmer for 10 minutes.
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