Ingredients:
115g fish fillet, sliced
3 tbsp lime juice
1/4 onion, finely chopped
1/2 tomato, finely chopped
1/4 green bell pepper, finely chopped
1/4 garlic clove, finely chopped
1/2 tbsp butter or margarine
1/2 tbsp oil
2 tbsp water
1/2 tbsp vinegar
1/2 tsp tomato purée
Method:
Sprinkle the lime juice over the fish then set aside to marinate for 30 minutes. When the fish has marinated heat the butter and oil in a pan and use to fry the fish until golden brown. Remove the fish at this point with a slotted spoon then add the onion, garlic, tomato and green bell pepper to the pan. Fry for about 4 minutes, or until soft, then return the fish to the pan.
Combine the water, vinegar and tomato purée in a cup and pour into a pan. Bring to a simmer then cook over low heat for about 4 minutes. Turn into a shallow bowl and serve.
Traditionally this is served with Aruban Pan Bati.
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