GROUPER STEW

2 LBS. GROUPER

2-3 HOT PEPPERS

3 TBSP. SALT

2 LIMES

1 TBSP. TOMATO PASTE

1/2 TBSP. FLOUR

1/2 TBSP. FRESH THYME

1 ONION, SLICED

1/4 C. OIL

1/2 C. WATER

DIRECTIONS:

CRUSH HOT PEPPERS IN SALT CREATING A PASTE.

RUB FISH PIECES WITH PASTE.

ADD LIME JUICE TO FISH.

MARINATE AT LEAST 30 MINUTES.

FRY FISH PIECES UNTIL GOLDEN.

IN SEPARATE PAN, BROWN FLOUR IN OIL.

ADD ONIONS AND COOK A MINUTE OR SO.

ADD TOMATO PASTE AND THYME.

COOK AN ADDITIONAL MINUTE.

ADD WATER.

ADD FISH TO SAUCE.

COVER AND SIMMER FOR 10 MINUTES