Complexity: Medium


  • 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


  1. Cook macaroni and spaghetti together just until cooked. Drain and set aside.

  2. 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.

  3. Heat 2 tbsp oil and sauté fish for about 3 minutes. Add sweet pepper and celery and turn off stove.

  4. 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.

  5. Combine thoroughly macaroni, spaghetti & fish mixture. Place in a buttered casserole dish, sprinkle over with grated cheese and dot with some butter.

  6. Bake in a medium oven 350 for 40 minutes until set and golden brown.