Bahamian Boil’ Fish
Bahamian Boil’ Fish is a quick and easy breakfast dish typically made with a whole grouper simmered in celery, onions, potatoes, and spices and served with a side of grits. This dish is enjoyed year-round at large family gatherings and after church on Sundays, but is especially popular during Easter and Christmas.
- 2 lbs. Grouper, with the bone (or other White Fish)
- Juice of 2 Limes
- Salt and Pepper, to taste
- 2 Yellow Onions, thinly sliced
- 2 stalks Celery, thinly sliced
- 1 clove Garlic, minced
- 1 tsp. ground Thyme
- 1-2 tbsp. Butter or Margarine
- 1 tbsp. Whole Cloves
- ¼ Goat Pepper, Scotch Bonnet, or Habanero Pepper
- ½ lb. Potatoes, peeled and thickly cubed
- Season the fish with the lime juice and salt and pepper, to taste. Set aside.
- In a large pot over high heat, combine two cups of water, the yellow onions, celery, garlic, thyme, butter, cloves, pepper, and the potatoes. Bring to a boil, cover, and cook for about 15 minutes, until the potatoes are almost done (just tender enough to push a fork through without breaking them).
- Add more water if necessary. Add the fish with its juices and reduce the heat to medium-low. Simmer for about 10 minutes, until the fish begins to flake off the bone.
- Add salt and pepper, to taste.
- Serve hot with a side of grits or Johnny Cake.
- Add a little cabbage along with the vegetables if desired, or 2 sliced ripe plantains for some sweetness.
Adapted from Tru Bahamian Food Tours