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Conch Salad
2 large conchs
1/2 tsp hot pepper
2 tomatoes
1 cucumber
1/2 cup sour orange juice
1 bell pepper
1 onion
2 tsp lime juice
Salt and pepper to taste
Directions
:
1. Wash conchs with a mixture of lemon, salt, and
water.
2. Clean and cut conchs into small cubes
3. Toss in mixing bowl with remaining ingredients
and serve.
Cassavas
3 fresh cassavas
4 cloves minced garlic
1/2 tsp salt
1/2 cup olive oil
Lemon juice
Directions
:
1. Add cassavas and salt to pot of water and boil
for 30 minutes or until tender.
2. Remove cassavas from pot.
3. Sprinkle with garlic and lemon juice.
4. Pour heated olive oil over cassavas and serve.
Grouper Chowder
2 lbs boneless grouper
1 medium onion, chopped
2 ribs celery, chopped
1 medium bell pepper, minced
2 medium chopped potatoes
4 cups diced tomatoes
5 cups fish stock
1/2 tsp thyme
1/2 tsp allspice
2 Scotch Bonnet chilies
1 bay leaf
1 tbsp lime juice
Salt and pepper to taste
1 tbsp seasoning salt
Directions:
1. Dice the fish into half-inch pieces and place in
mixing bowl.
2. Marinate with lime and spices and refrigerate
for 2–3 hours.
3. Bring fish stock to a boil.
4. Add all ingredients and simmer for 1 hour, stir-
ring occasionally.
Recipes