Trinidad And Tobago Game Fishing Association

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Poached fish with Egg Sauce (6 servings)

  • 2 lbs. Fish fillets
  • 1 ½ cups white wine
  • ½ cup water
  • ¼ cup lemon or lime juice
  • 1 onion thinly sliced
  • 1 tsp. salt
  • 3 peppercorns
  • 2 sprigs parsley
  • 1 bay leaf
  • Paprika

Remove skin and bones from fish.…

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Added by TTGFA on February 8, 2011 at 22:53 — No Comments

Poisson Bouille a la Chinois

(Steamed fish in a spicy tomato sauce) Must be freshly caught fish)

Fillet, bone and preferably skin a white flesh fish (Carite, dolphin, Grouper etc.).

Cut into cubes (1” X 1”). Lightly season with lime and salt.…

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Added by TTGFA on February 8, 2011 at 21:00 — No Comments

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