Recipe courtesy of B. Smith

Stuffed Creole Flying Fish with Cou-Cou

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Stuffed Creole Flying Fish

3 flying fish

2 ounces. julienne of the following: pineapple, mango, coconut, onion, sweet peppers, and celery

5 leek leaves

1-ounce vegetable oil

6 ounces julienne tomatoes

White wine

1 cup fish stock

6 ounces tomato juice

2 pounds tomato paste


  1. Roll flying fish with pineapple, mango, and coconut. Tie with leek leaves. Heat pan add vegetable oil and saute julienne of vegetables and add white wine, fish stock and tomato juice. Bring to the boil; add tomato paste and place fish into liquid until cooked. Serve using the liquid as the sauce.;