JAMAICAN FIRE FISH

from John Carter Cash, son of June Carter and Johnny Cash

Recipe

Ingredients:	2 pounds firm white-fleshed fish (Cod, Cobia, Red Snapper or Chilean Sea Bass) 2 eggs 2 large tomatoes 2 cloves garlic 1 small onion 1 Habanera pepper (or jalapeno if you like less spicy heat) 2 Serrano peppers, or other medium heat peppers 1 lime 1 Tablespoon fresh grated ginger root 2 Tablespoons olive oil salt to taste ½ cup water

Directions:	1. In a small bowl, beat eggs and set aside. 2. Cut up peppers and tomatoes. Set aside. (Remember to wear rubber gloves when chopping hot peppers.) 3. Chop garlic and onion, mix together and divide into two equal piles. 3. Heat olive oil in a saucepan over medium heat. Brown half of the garlic/onion mixture. 4. Cut fish length-wise into strips. In batches, dip fish strips in egg, and sauté until golden brown. While fish is cooking, sprinkle with ginger root. When fish is browned and cooked through, remove from pan and set aside. 5. When all the fish has been cooked, to the same pan add peppers, tomatoes, and the remaining garlic/onion mixture. Add the water. Allow mixture to cook down on medium-low heat until peppers and onions are soft, about 10 minutes. 6. Add salt to taste, then return fish to pan. Simmer on low heat for 5 minutes. 7. Squeeze ½ of lime over fish just before serving. NOTE: John suggests serving this spicy fish with sautéed Swiss Chard or Spinach.

Ingredients:

2 pounds firm white-fleshed fish (Cod, Cobia, Red Snapper or
Chilean Sea Bass)
2 eggs
2 large tomatoes
2 cloves garlic
1 small onion
1 Habanera pepper (or jalapeno if you like less spicy heat)
2 Serrano peppers, or other medium heat peppers
1 lime
1 Tablespoon fresh grated ginger root
2 Tablespoons olive oil
salt to taste
½ cup water

Directions:

1. In a small bowl, beat eggs and set aside.

2. Cut up peppers and tomatoes. Set aside. (Remember to wear rubber gloves when chopping hot peppers.)

3. Chop garlic and onion, mix together and divide into two equal piles.

3. Heat olive oil in a saucepan over medium heat. Brown half of the garlic/onion mixture.

4. Cut fish length-wise into strips. In batches, dip fish strips in egg, and sauté until golden brown. While fish is cooking, sprinkle with ginger root. When fish is browned and cooked through, remove from pan and set aside.

5. When all the fish has been cooked, to the same pan add peppers, tomatoes, and the remaining garlic/onion mixture. Add the water. Allow mixture to cook down on medium-low heat until peppers and onions are soft, about 10 minutes.

6. Add salt to taste, then return fish to pan. Simmer on low heat for 5 minutes.

7. Squeeze ½ of lime over fish just before serving.

NOTE: John suggests serving this spicy fish with sautéed Swiss Chard or Spinach.