Recipe by Chef Kate
From "South of the Sahara" by Elizabeth Jackson. Imoyo dishes have a Brazilian influence brought to West Africa by freed slaves who returned to the Nigerian coast from Brazil in the 19th Century. This seafood salad can be made with lobster, or scallops--your choice. It would traditionally be served with boiled yams or plantains.
- 3⁄4 lb lean white fish fillet, skin and bones removed
- 1⁄2 lb medium shrimp, raw, shelled and deveined
- 1 tomatoes
- 1 bell pepper, peeled, seeded and cut into thin strips (use green or red or half of each for the pretty colors)
- 1 tablespoon fresh flat leaf parsley, chopped (this is also good with cilantro or a mixture of parsley and cilantro)
- 2 small red hot peppers, seeded and chopped (unless you really like the heat(then leave the seeds)
- 2 garlic cloves, chopped
- 1⁄4 cup fresh lime juice (or lemon juice)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tomato paste
- 1⁄2 teaspoon salt
Directions See How It's Made
- the parsleyFill a large skillet with water to a depth of about an inch and bring the water to a simmer.
- Add fish and poach about five minutes or until opaque and beginning to flake (this will depend upon the thickness of your fillets).
- Remove the fish gently with a slotted spatula, allowing any excess water to drip back into the pan, and place the fish in a large bowl.
- Now add the shrimp to the simmering water and poach tem about 2 to four minutes or until done -- but NOT overcooked!
- Remove the shrimp, draining off any excess water, to the bowl.
- Reserve 2/3 cup of the poaching liquid and discard the rest (or reserve it for another use).
- Peel and seed the tomato, chop the tomato flesh, and add it, along with the peppers, the parsley and the garlic, to the bowl with the seafood and toss gently.
- In a small saucepan, whisk the lemon juice, olive oil, tomato paste and salt together and add the reserved 2/3 cup of the poaching liquid.
- Bring to a boil, reduce heat and simmer, uncovered, about five minutes.
- Pour the sauce over the salad mixture and stir gently.
- Let stand at room temperature at least 30 minutes before serving.
- Serve at room temperature.