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Flying Fish Pie |
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Flying Fish Pie |
Their are over sixty species of flying fish. The ones in
Barbados look like a herring but with larger pectoral fins. In
fact, "Tobiko" is the Japanese word for the flying fish roe
used to create certain types of sushi. One of the usual
ingredients of California rolls is tobiko. But don't
worry, we're frying these suckers up! |
| Ingredients |
- 1-1/2 pounds of flying fish (flounder will do
nicely too), rinsed and patted dry
- 1 cup dry white wine
- 1 tablespoon Worcestershire sauce
- 40-ounce can yams, drained
- 1 large onion, thinly sliced
- 1 large tomato, thinly sliced
- 3 hard-boiled medium egg whites, thinly sliced
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| Cooking
Instructions |
- Preheat the oven to 350F. Lightly coat a medium baking
dish with olive oil cooking spray. Combine the wine and
Worcestershire sauce in a small bowl and set aside.
- Mash the yams in a large bowl, then evenly spread half
on the bottom of the baking dish. Place the fish fillets
on top, then add a layer of onion, tomato, and egg slices.
Cover with the remaining yams and top with the wine
mixture.
- Bake uncovered for 30 minutes, or until the yams are
slightly brown at the edges.
- Spoon portions onto individual plates and enjoy piping
hot.
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| Comments |
Serves four (4)
people. |
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