Steamed flying fish

Directions

1. Rub the fish with the juice of the limes and the salt and leave to stand for 10 minutes.

2. Rinse the fish and pat dry with paper towels, then rub in the Barbadian Seasoning.

3. Roll each up (like a sausage) and secure with a toothpick.

4. Heat the margarine in a saucepan and sauté the onion and garlic for 3 minutes, or until the onions become transparent.

5. Add the tomato and parsley and continue to cook for a further 2 minutes.

6. Tie the thyme and marjoram together and add to the pan together with the remaining ingredients – except the fish.

7. Bring to the boil, then reduce the heat and simmer for 10 minutes.

8. Add the fish and continue to simmer for 10 minutes.

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