- ½ lb macaroni
- ½ lb spaghetti
- 1 sweet pepper (seeded and cubed)
- 2 sprigs each, celery, chive & chadon beni, chopped
- 1 onion (grated)
- 1 cup milk
- 2 lbs kingfish or carite fillets (or any firm fleshed fish)
- 3 cloves garlic (grated)
- ½ tsp. salt
- Few dashes pepper sauce
- Juice of 1 lime
- 1 small can mushroom soup
- ½ cup milk
- ¼ lb grated cheddar cheese
- 2 oz butter
Cook macaroni and spaghetti together just until cooked. Drain and set aside.
Wash fish in a little lime water to cut freshness. Bone and skin fish. Cut fish into 1 inch pieces. Season with salt, lime juice, garlic, onion, chive, chadon beni and thyme.
Heat 2 tbsp oil and sauté fish for about 3 minutes. Add sweet pepper and celery and turn off stove.
Mix can of mushroom soup with a little water until smooth. Add a little milk and place over heat to thicken. Add fish mixture at this stage.
Combine thoroughly macaroni, spaghetti & fish mixture. Place in a buttered casserole dish, sprinkle over with grated cheese and dot with some butter.
Bake in a medium oven 350 for 40 minutes until set and golden brown.