4 FILLETS OF FIRM CARIBBEAN FISH

(cod, Sea bass, etc.)

corn oil

6 tbsp. flour

1 large sweet potato, very thinly sliced

sauce:

2 tbsp. sugar

1/2 c. water

3 oz. white wine or rice vinegar

1/2 c. onion, minced

   1/2 c. each red and green bell pepper, finely chopped

1/2 c. julienne carrots

2 oz. oil

hot sauce to taste

1 tsp. fresh thyme

2 tbsp. butter

heat oil in a large skillet.

fry the sweet potatoes in a single layer (about

2 minutes per side.)

(may have to be done in layers)

remove, drain and set aside.

save oil for frying fish.

season flour, dust fish and fry.

drain fish.

keep fish and potatoes warm.

meanwhile, in a saucepan, mix sugar, vinegar/white wine

and water together and add pepper,

onions and carrots.

cook until vegetables are tender.

add oil and butter and cook a few minutes

longer.

add hot sauce and thyme.

season to taste with hot sauce.

       serve with potatoes and fish on top with the sauce.