Mélange Caribbean Travel & Lifestyle Magazine

Cooking
 Tobago-Style

with

Yzanne

INGREDIENTS

12 deboned flying fish or red snapper, seasoned
2 cups peeled, cooked & crushed dasheens
2 flavoured peppers, chopped
2 cloves garlic, chopped
1 tsp finely diced onion
1 tsp finely chopped celery
2 tbsp. butter
salt & pepper to taste
2 tbsp. olive oil

METHOD

​​
In a bowl, add sweet potatoes, seasoning, butter, salt & pepper. Combine well

Place fish flesh up on a plate

Add 1 tsp of swet potato mixture at the smallest end of the fish. Roll fish until you get to the end. Secure with tooth picks

Place on greased baking dish, drizzle with oil and bake for 5-8 mins or until cooked

Serve in tomato or marinara sauce

Yzanne Williams-Chance
Author of "Taste of Tobago"

DASHEEN (TARO) STUFFED FISH