Pan-Fried Fillet of Seabass with Tomato and Lime Salsa and Cou-Cou (Polenta)

Name: Pan-Fried Fillet of Seabass with Tomato and Lime Salsa and Cou-Cou (Polenta)
Yield: Serves 4
Cuisine: Americas
Ingredients: 2 tbsp fresh coriander leaves; 3 garlic cloves; 2 large tomatoes, cut into 2 cm (¾ in) dice; 5 sprigs of thyme; salt and pepper; 600 ml (1 pint) water (or 300 ml/½ pint coconut milk and 300 ml/½ pint water); 1 hot red chilli (ideally Scotch bonnet), deseeded and roughly chopped; 125 g (4½ oz) okra, trimmed and chopped into 2cm (¾ in) lengths; 1 tsp Worcestershire sauce; juice of 2 limes; 2 tbsp flat-leaf parsley leaves; 2 spring onions, finely chopped; ½ tsp ground allspice; 3 tbsp olive oil, plus extra for drizzling; 1 free range egg; 4 seabass fillets (about 400 g/14 oz.in total), scaled; 75 g (2¾ oz) plain flour; 30 g (1 oz) butter; 225 g (8 oz) coarse cornmeal

Preparation info

Serves
4

Difficulty
Easy

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

This dish is from award-winning chef Anthony Cumberbatch who has a restaurant, Bamboo Grove, in South Croydon. His family came from Barbados and this is his twist on the national dish.

Ingredients

juice of 2 limes
2 tbsp fresh coriander leaves
2 tbsp

Americas
Dinner
Pescatarian
Spicy

Method

Start with the cou-cou. Season the water (or coconut milk and water), with a little salt and pepper, then bring to the boil in a heavy-based saucepan. Add the okra and cook for 10 minutes. Remove the okra, using a slotted spoon, and set aside. Gradually beat the cornmeal into the liquid. Cook over a very low heat for about 20 minutes, stirring to prevent it from burning,