Canola oil, for frying
4 fillets barracuda
1 1/2 teaspoons garlic salt
Juice of 2 limes
1 ghost pepper, small dice (you can substitute habanero chile)
2 plantains, sliced 2-inches thick diagonally
2 cups all-purpose flour
Peas and Rice, for serving, recipe follows
Salad, for serving, recipe follows
2 tablespoons canola oil
4 ounces bacon, diced
4 ounces tomato paste
2 1/2 to 3 ounces Worcestershire sauce
1/8 cup complete seasoning
1 can pigeon peas
1/4 onion, diced
1/4 green bell pepper, diced
1/4 medium tomato, diced
1 1/2 pounds white rice
1 bunch Romaine lettuce, sliced
1 onion, diced
1 green bell pepper, diced
1 tomato, diced
Ranch dressing, to taste
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