When I lived in the Caribbean, the natives steamed the fishy coral- dwelling fish such as oldwife and triggerfish in the same Creole sauce that we serve here with fried fish. It’s the famous salsa criolla cruda of all Latin America.
Mix all of the ingredients and allow to stand at room temperature for about an hour. Serve raw with fried fish and boiled seafood such as shrimp or cover a fish with it and steam it.
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