by Montgomery Penn (Mokamo)

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With the infusion of flavor and flair, my dishes are born. 

 

Wowing clients is a part of why I love doing what I do and with this first recipe I aim to do no less.  

 

When I first prepared this absolutely sinful version of boiled fish – no doubt a staple in many Bahamian homes – I reflected on my childhood. Travelling to the Family Islands provided insight into how others shared their meals.  

 

I often saw men enjoying an old-fashioned Bahamian breakfast; boiled fish and hominy (refined grits). They would either wash that all down with our very own brew – Kalik – or some other old fashion “gully wash”.  

 

Years in the culinary industry have led me to cultivate a skill that allows me to take something familiar and transform it into something extraordinary.  

 

And after many attempts I think it’s something that will excite the taste buds of many, I hope you enjoy preparing it!

 

Coconut Kalik Hominy

 

Total Time: 35mins

 

Prep Time: 5 mins

 

Cook Time: 30 mins

 

Serving: 2

 

Making this dish will require the following ingredients:

 

1 bottle of Kalik Gold

 

1 can of coconut milk

 

1 cup of water

 

½ cup of hominy (refined grits)

 

1 tablespoon of butter

 

1 small onion, finely diced

 

1/2 tablespoon fresh thyme, finely chopped

 

1/2 teaspoon of salt

 

Instructions:

 

In a small pot, sauté onion and thyme with butter. Next, deglaze the sauté 

with Kalik Gold. After the deglazing process, you will add coconut milk, 

water and salt. The, slowly stir grits into boiling mixture. You will stir grits 

continuously and thoroughly until well mixed. At this point, allow the pot to 

return to a boil.  Cover the pot with a lid, lower the temperature and cook 

for approximately 30 minutes while stirring frequently. Add more water if 

necessary. Grits are done once they have the consistency of stiff cream of 

wheat.

 

Bahamian Boiled Fish

 

Total Time: 25mins

 

Prep Time: 10 mins

 

Cook Time: 15 mins

 

Servings:2

 

Making this dish will require the following ingredients:

 

1 pound of grouper fillet, skinless

 

1 lime (freshly squeezed)

 

1 lemon (freshly squeezed)

 

1 tablespoon of fresh parsley (finely chopped)

 

½ teaspoon salt

 

1/2 teaspoon of goat pepper

 

1 yellow onion (thinly sliced)

 

2 potato, peeled and medium diced

 

1 tablespoon of butter

 

2 cups of water

 

Instructions:

 

Place scaled and clean fish in a bowl. Next, squeeze lime and lemon over the 

fish. Sprinkle with salt and goat pepper. After seasoning, pour two cups of 

water into a pot. Then, add onions, potato and butter. Bring to a boil until 

potato becomes al dente. Once this is achieved, add fish with marinade juices 

and reduce the heat to low. Let fish simmer for about 10 minutes. Taste and 

adjust salt and pepper to your liking. Serve hot and garnish with parsley.

 

Bon Apetite!