Instructions:

"This Caribbean dish is from the Bamboo (on Queen St. West) where chef Marlon Robinson finds it one of the most popular items on the eclectic menu."

Place allspice on cutting board; with blade of large knife, press down until allspice is finely cracked. Place in small bowl with garlic; pepper and 2 tsp oil; stir to form paste. Rinse fish under cold running water; pat dry. Make two 2 inch diagonal slits across body on both sides. Fill slits and cavity with allspice paste. Heat remaining oil in large wide skillet over medium high heat until almost smoking. Carefully place fish in hot oil so they are not touching each other. Tilt pan and using metal spoon, splash hot oil over top of fish several times. Cook about 5 minutes. (Do not move fish or skin will stick to pan.) Turn and cook 1 minute. Add onion and red pepper. Cook 3 minutes just until soft. Add vinegar, then honey; stir to combine. Cook just until mixture begins to boil. Serve immediately. If you wish, cut off head and tail. Serves:2

Star posted by Anne MacLellan