Ingredients :

• 1 medium-sized tilapia
• juice of 1 lime
• 2 spring onions, chopped
• quarter of a Scotch bonnet pepper, finely chopped
• 4 - 5 sprigs of fresh thyme
• salt and freshly ground pepper, to taste
• 5 oz butternut squash, peeled, cut into 1" cubes
• ½ pint fish stock
• 1 christophene, peeled and cut into ¾" cubes
• 3 oz fresh okra

Preparation and Cooking Instructions :

1. Place the tilapia fillets in a bowl with the lime juice, spring onion, Scotch bonnet pepper and thyme. Season with salt and freshly ground pepper. Cover and marinate in the fridge for 12-24 hours.
2. In a wok heat the fish stock until boiling. Add in the butternut squash, return to the boil and cook for 5 minutes. Add in the christophene and cook for a further 5 minutes.
3. Add in the okra, salt and freshly ground pepper. Place the fish fillets on top. Cover and cook for 5-10 minutes, steaming the fish (add more fish stock if necessary) until cooked. Serve
   
4. Cooks note : Scotch bonnets are often confused with the habanero, as they are closely related, but not cultivars. They are a pale yellow-green maturing to yellow, orange or red and have bell-shaped squashed-looking ribbed pods. Scotch bonnets have a somewhat smoky apple-cherry and tomato flavor (if you are able to discern a flavor under all of that fiery heat). Scotch bonnets are grown mostly in Jamaica and Belize.

Florida Marketplace 10 Piece Seafood set

Manhattan Ocean Club Seafood Cookbook