Butter Fish in Butter sauce.

The most popular way to cook fish in the Caribbean is to pan-fry it. Fish broth (a kind of fish soup) is also very popular. I like fish to be prepared simply and quickly, and this recipe is just that. It can be on the table in about 30 minutes. Butterfish (aka small eye croaker) is a type of white fish and it is so named because the scales are golden and the flesh tender.

Ingredients:

• 1 Tbsp canola or vegetable oil
• 2 Tbsp unsalted butter, divided
• 1 cup sliced onions
• 3 sprigs fresh thyme
• 1 clove garlic, crushed
• Sliced hot pepper
• Salt and freshly ground black pepper to taste
• 2 whole butterfish scaled, washed and pat dry. Cut into halves
• 2 cups room temperature water
• 1 green onion, thinly sliced (white and green parts)

Preparation:

1. Add the oil and 1 Tbsp butter to a large pan and place on medium heat. When the butter is melted and the froth subsides, add the onions and saute until translucent.
2. Add the fresh thyme, hot pepper and season with salt; continue to saute for 1 minute. Meanwhile, season fish with salt and pepper and set aside.
3. Pour water into pan with sauteed onions, stir and bring to a boil. As soon as the pan comes to a boil, add the fish.
4. Turn the heat to high and let cook 15 - 17 minutes spooning the sauce intermittently over the fish, almost basting it.
5. Add the remaining tablespoon of butter to pan, reduce heat to low and let the butter melt completely; again baste the fish with the sauce. Taste for seasoning and adjust if necessary.
6. Toss in green onions; remove pan from heat and serve with bread, boiled ground provisions (root vegetables) or mashed potatoes.