1teaspoongreen seasoning or 2-3 Tablespoon Fresh herbsbasil, parsley(optional)
½cupoil
1Tablespoonsmustard
Salt and pepper
½teaspoonpaprika
1Habanera PepperScotch Bonnet
½tablespoonchicken bouillonMaggie powder
Instructions
Rinse, pat dry with a cloth or paper napkin and salt
Prepare the marinade of lemon juice, onions, pepper, minced garlic, green seasoning or herbs (parsley, basil minced) and Maggie.
Douse the fish with the marinate and refrigerate for an hour or preferably overnight.
Grilling method
When you are ready to grill, Wipe down the grill basket with oil towel and them immediately lay the fish down in the fish casket. Let them grill for about 1-2 minutes on each side. Remove and place on a plate
Frying method
In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside. Drain oil and leave about 2-3 tablespoons of oil
Heat the a cast or oven safe pan and fry the onions with the bay leaves, mustard, and marinate juice left over from the fish for about 5 minutes.
Add about ½ a cup of water cover and simmer until the flavors come together 4-5 minutes. Adjust for seasonings, adding salt and pepper to taste. Discard the bay leaf.
Place the fish back in the cast iron on top of the onions sauce.
Simmer for another 5-8 minutes until flavors come together Arrange the fish on a plate, top with the lemon and mustard sauce over it. Garnish with the remaining lemon half and serve.