Chef Montgomery's Boiled Fish & Coconut Kalik Hominy - A Bahamian Delight

This recipe was submitted for Cook the Commonwealth by Chef Montgomery K. Mortimer-Penn (MoKaMo). It uses hominy (refined grits), made from dried maize kernels which you should be able to find in a large supermarket or African/Caribbean store. Ground chickpeas or polenta meal could be used as a substitute. Chef Montgomery says "With the infusion of flavour, flair and local ingredients my dishes are born. Wowing clients is a part of why I love doing what I do and with this recipe I aim to do no less. When I first prepared this absolutely sinful version of boil fish - no doubt a staple in many Bahamian homes. I reflected on my childhood. Travelling to the Family Islands providing 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 owned brew "Kalik" or some other native libation called "gully washed" (coconut water, gin and sweet milk). Two decades in the culinary industry have led me to cultivate a skill that provides me the opportunity to utilize a familiar product and transform it into an extraordinary meal. After many attempts I think it's something that will excite the taste buds of many. I hope you well enjoy preparing it. Bon Appetit!"

Good

% Daily Values based on a 2,000 calorie diet