1 Cup Callaloo
1 Cup Spinach
½ lb Coco
½ Lb Sweet Potato
1 Ripe Plantain
1 lb Cobia Fish Fillet
1 Cup Coconut Milk
1 Tblsp. Jerk Seasoning
½ Cup Tomato Sauce
2 Oz. Onion
2 Oz. Diced Sweet Pepper
1 Tsp. Salt
1 Tsp. Pepper
Wash coco, sweet potato, yams, and plantain. Peel and cut into quarters.
Place pot of water to boil and put cut vegetables, (except for the plantain), in boiling water until tender. Put in the plantain for about 5 minutes. Set aside.
Sauté callaloo and spinach with butter, and season with salt and pepper to taste.
Wash fish fillet in lemon juice and season with jerk seasoning
Put a frying pan on medium heat for one minute. Pan fry fish on each side for about 2 minutes.
In a small pot put in one cup of coconut milk and 1 cup water. Simmer for 2 minutes and put in okra to cook for 3 minutes. Add tomato sauce, salt, and pepper to taste and put aside.
In a frying pan place butter, onion, and sweet pepper and sauté for 2 minutes. Add tomato sauce, salt, and pepper to taste.
On a plate put sautéed tomato Creole sauce, then place the vegetables and ground food. Top with sautéed spinach and callaloo. Place pan fried cobia and top it with coconut milk and okra sauce.
Serve hot. Enjoy…