Sauteed Salt Fish | British Virgin Islands
2 tbsp vegetable oil | 1 medium onion, diced | 3 sprigs of fresh thyme, leaves removed |1 large clove of garlic, crushed | 2 tomatoes, diced | 1 hot pepper, chopped | 225g salt fish
Break the salt fish into pieces and place in a pan of boiling water, then simmer for 20 minutes. Sauté the onions until translucent. Add the thyme, garlic, tomatoes, pepper and a pinch of salt and sauté for a further 1-2 minutes. Add salt fish and mix, reduce to simmer and cook for 5-7 minutes, stirring every couple of minutes. Serve hot with Johnny Cakes. Serves four.
Lobster Salad | Anegada
340g lobster | 40g cucumber | 40g onion | 40g celery | 40g green bell pepper | 120ml mayonnaise | 2 tbsp lime juice | 1 dash hot pepper sauce | 1 lemon
Cook the lobsters and cut into 1cm cubes. Chop the onion, celery, pepper, and cucumber into bitesize pieces. In a bowl, combine the lobster and vegetables, and season to taste with salt and pepper. Whisk together the mayo, lime juice and hot pepper sauce in a small bowl, before pouring over the lobster mixture to combine. Cover and refrigerate for at least 1 hour and serve with salad greens, with a few lemon slices to garnish. Serves Six.