Boiled Fish

Name: Boiled Fish
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 lbs grouper fillets, cubed; 1/4 cup fresh lime juice; 2 yellow onions, sliced; 2 lbs russet potatoes, diced; 1 scotch bonnet pepper, pierced; 6 whole allspice berries; 2 tbsp vegetable oil; 1 tsp salt; 4 cups water

A classic Bahamian morning broth with tender fish, potatoes, and sliced onions simmered with citrus and hot pepper.

40 minEasyServes 4310 cal/serving

CaribbeanBreakfastStovetopPescatarianHigh ProteinHalal-friendlyGluten-FreeDairy-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreePork-Free

Ingredients

2 lbs grouper fillets, cubed
1/4 cup fresh lime juice
2 yellow onions, sliced
2 lbs russet potatoes, diced
1 scotch bonnet pepper, pierced
6 whole allspice berries
2 tbsp vegetable oil
1 tsp salt
4 cups water

Instructions

1

In a bowl, toss 2 lbs cubed grouper fillets with half of the 1/4 cup fresh lime juice and half of the 1 tsp salt. Set aside for 10 minutes.
2

Heat 2 tbsp vegetable oil in a large pot over medium heat, then add 2 sliced yellow onions and cook for 4 minutes until softened.
3

Add 4 cups water, 2 lbs diced russet potatoes, 1 pierced scotch bonnet pepper, 6 whole allspice berries, remaining 1 tsp salt, and remaining 1/4 cup fresh lime juice. Bring to a boil, then simmer for 12 minutes until potatoes are fork tender.
4

Add 2 lbs cubed grouper fillets to the pot, cover, and simmer gently for 6 to 8 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
5

Remove 1 pierced scotch bonnet pepper and 6 whole allspice berries before serving hot broth, vegetables, and fish.

Questions

How long does Boiled Fish keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Boiled Fish?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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