More about fish

One of the local staff at work takes orders for fish from a local fisherman. Today he brought in parrot fish for me – always a bit of a gamble, trying a fish you’ve never seen that is named after something with feathers – but this time it paid off. Grilled with garlic and some liquid aminos, the meat is firm and a little bit tangy. (Note: it looked even better AFTER it was cooked…)

Jamaican Parrot fish, fresh from the sea

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