Recipe courtesy of Grasslands Entertainment

Brasso Seco Steamed Fish

  • Total: 20 min
  • Cook: 20 min
  • Yield: 8 servings
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8 slices of King Fish

4 limes (3 limes cut in half, 1 lime cut into thin slices)

2 Tbs. of vegetable stock, dry.

1/4 cup chopped chives

1/4 cup chopped celery

4 Tbs. thyme

4 chopped pimento peppers (seeds removed)

6 stalks of fresh cilantro or 3 Tbs. dry cilantro.

Salt to taste

Black pepper to taste

2 dashes of Angostura Bitters

2 Tbs. butter

2 large sweet peppers

1/2 lb. white onions

1/2 lb. tomatoes

1 large christophene (chayote or mirliton)

6 Okras

1 Tbs. oregano

1 cup coconut milk powder

3 Tbs. roucou juice


  1. Chop vegetables into cubes. Place a large pan over medium heat. Place the butter, fresh seasonings, sweet peppers, onions, tomatoes, okras, christophene and oregano to the pan and saute for two minutes. Add the coconut milk powder and roucou. 
  2. Cook vegetables over medium heat for 10-15 minutes, be careful not to over cook the vegetables. Add the king fish slices and simmer for 5 minutes.When you have added the fish avoid stirring so the fish slices do not break up. 
  3. To Plate: Place fish slices on a plate with the vegetables and garnish with lime slices and carrot if desired.

Cook’s Note

Timing: Marinate the fish for 24 hours before preparing the meal

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