Flying Fish & Cou-Cou

For the Flying Fish

• • 8 flying fish fillets (or substitute red snapper)
• • 2 limes, juiced
• • 3 cloves garlic, minced
• • 2 tsp fresh thyme leaves
• • 1 tsp black pepper
• • 1 tsp salt
• • 1/2 tsp paprika
• • 1 cup seasoned flour (for dredging)
• • 3 tbsp vegetable oil (for frying)

For the Cou-Cou

• • 2 cups fine cornmeal
• • 4 cups water or fish stock
• • 1 cup fresh okra, sliced
• • 2 tbsp butter
• • 1 onion, finely chopped
• • 2 cloves garlic, minced
• • 1 tsp salt
• • 1/2 tsp black pepper

Instructions

1. 1. Marinate fish: Combine lime juice, garlic, thyme, black pepper, salt, and paprika. Coat fish fillets and marinate for 20 minutes.
2. 2. Make cou-cou: In a large pot, bring water/stock to boil. Add okra and cook for 5 minutes until tender.
3. 3. Slowly whisk in cornmeal in a steady stream, stirring constantly to avoid lumps. Reduce heat to low.
4. 4. Cook, stirring vigorously with a wooden spoon (the "cou-cou stick"), for 15-20 minutes until thick and smooth. It should pull away from the sides of the pot.
5. 5. Stir in butter. Keep warm while preparing fish.
6. 6. Cook fish: Dredge marinated fillets lightly in seasoned flour.
7. 7. Heat oil in a large skillet over medium-high. Pan-fry fish for 3-4 minutes per side until golden and crispy.
8. 8. Serve: Scoop cou-cou onto plates using a buttered cup or bowl to form neat rounds. Top with flying fish fillets and serve immediately.