Food Network: Steamed Flying Fish and Cou-Cou

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Steamed Flying Fish and Cou-Cou
Recipe courtesy Chef Paul Norville

Ingredients
Cou-Cou:
2 cups water
10 small okra, finely sliced
1/4 red bell pepper, cored, seeded, and finely chopped
1 teaspoon salt
1/4 teaspoon hot sauce
4 tablespoons unsalted butter
1/2 pound fine cornmeal

Flying Fish:
8 Flying Fish (about 1 1/2 pounds), scaled, boned, and butterflied

3 tablespoons Bajan seasoning (also called green seasoning)
Lime juice, as needed
Salt, as needed
1 tablespoon unsalted butter
2 large onions, sliced
3 cloves garlic, sliced
1 stalk celery, diced
1 bay leaf
2 tablespoons catsup
1/2 teaspoon curry powder
1/2 teaspoon mustard
1 teaspoon sugar
1 cup water or fish stock
1/4 green bell pepper, sliced

1/4 yellow bell pepper, sliced
1/4 red bell pepper, sliced
2 large tomatoes, chopped
2 tablespoons mixed chopped herbs, like dill, chives, parsley, and thyme
1/4 teaspoon hot sauce

Instructions
Make the Cou-Cou: Combine the water, okra, red pepper,
salt, and hot sauce in a large saucepan. Bring to a boil and cook, stirring, until
very thick. Transfer half of the okra mixture to a bowl.

Add 2 tablespoons of the butter to the okra mixture in the saucepan, and reduce
the heat to low. While stirring the mixture with a wooden spoon, sprinkle in the
cornmeal a little at a time, and cook until thick. Add the remaining okra mixture

and 2 tablespoons butter and stir until smooth. Cover to keep warm.

Make the Flying Fish: Rub the flesh side of the fish with the Bajan seasoning and
lime juice, and season with the salt, to taste. Roll each fish up tightly and
secure with a toothpick.

Heat the butter in a large skillet with a tight-fitting lid, over medium heat. Add
the onion, garlic, celery, and bay leaf and cook, stirring, until soft. Add the
catsup, curry, mustard, and sugar and stir. Add the water, stir to combine, and
bring to a simmer. Arrange the rolled fish in the skillet and cover with the bell
peppers, tomato, herbs, and hot sauce. Cover and simmer until the fish is just
cooked through, about 10 minutes. Season with salt, to taste.

Divide the cou-cou among the plates, make a well in each, and spoon the fish and

sauce over the top.