Flying Fish Pie

Name: Flying Fish Pie
Yield: Serves 4 to 6
Cuisine: Barbados
Ingredients: 2 oz. unsalted butter; Salt, freshly ground pepper; 12 flying fish, or 1½ lb. white fish fillets; 6 tablespoons dry sherry; 1 oz. unsalted butter, melted; 1 tablespoon Worcestershire sauce; 2 tablespoons vegetable oil; 2 egg yolks; 2 hard-boiled eggs, sliced; 1 large tomato, peeled and thinly sliced; 1 large onion, very finely sliced; 2 lb. yams

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Unhappily flying fish are not a routine item in fish shops or supermarkets here, but rather than lose this attractive dish altogether, substitute fillets of any white fish. Be careful to get real yams, not the sweet potatoes known as Louisiana yams.

Ingredients

12 flying fish, or 1½ lb. white fish fillets
Salt, freshly ground pepper

Americas
Barbados
Fish course
Pescatarian
Gluten-free
Caribbean

Method

Season the fish with salt and pepper. Heat 1 oz. of the butter in a frying pan and sauté the fish lightly on both sides. Cut in halves. Peel the yams and cook in salted water until tender. Cool and slice thinly. Butter a deep dish, or soufflé dish. Arrange half the fish fillets in one layer. Make