This is traditionally served for breakfast on Sunday morning. Prepare the day before it is required.
Rub the fish with the juice of the two limes, salt and pepper. Fry in deep hot oil until brown, then drain on kitchen paper and arrange in a serving dish. Cut the chayotes or courgettes into
For a similar dish, season the fish with cayenne pepper, ground coriander, ground cumin and ground cinnamon before frying. Make a marinade by mixing olive oil and lemon juice with finely chopped spring onion, tomato, garlic and chilli, and a little seasoning. Pour this over the fish, and then cover and refrigerate overnight.
© 1995 Frances Bissell. All rights reserved.