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Careful what you say about the Sedition… sauce!

Deacon Derek Walcott at Priests who can cook 2017

Members of the public are sharpening their chops for the third installment of the Priests Can Cook 2019 on Friday, September 27, at the Grand Stand, Queen’s Park Savannah. Rev Derek Walcott will once again put on his ‘Deacons are born to serve’ apron at Friday’s event to serve up his special dish titled ‘Kingfish in Sedition Sauce’.
Here’s the recipe — before it’s taken before the (fore) court. Actually, he told Catholic News a Duke will be there! What, son?

Ingredients for the fish
• 1-½ lbs kingfish whole fillet from the North Coast
• 4 tbsp of butter at room temperature
• 1 tbsp of paprika
• 1 tbsp of chopped parsley, chives, chadon beni for garnish
• 1 tbsp of lemon or lime juice
• 1 tsp of tamarind sauce
• Salt and pepper to your preference

1. Preheat oven to 400 ° F and butter or grease a baking sheet.
2. Combine the butter, paprika, parsley, chives, chadon beni, lemon juice and tamarind sauce as well as salt and pepper and stir until well blended.
3. Spread the butter mixture over the entire fillet both sides. Sprinkle with a little more salt and pepper (optional)
4. Transfer to baking sheet and roast fish until it’s done and opaque in the centre. (This took approx 30-40 minutes with this size fish)
5. Transfer fish to platter, tent with foil for a few minutes while you make the Sedition Sauce.

for the sauce
• 2 tbsp olive oil
• 1 tbsp butter
• 3 cloves garlic minced
• ¼ tsp of bird pepper flakes
• ½ tsp of fresh thyme
• 1 tsp of honey mustard
• Zest of one lemon or lime
• 6 tomatoes seeded and chopped
• 1 tsp of anchovy paste
• 2 tbsp capers rinsed and drained
• 1 tbsp pomerac wine vinegar
• 1 tbsp Carib beer
• ¼ cup of pitted and chopped Kalamata olives or a blend of whatever olives you may have on hand
• 1 pinch of sugar — to take the edge off the acidity of the tomatoes
• 2 tbsp of chopped parsley
• Salt and pepper to taste

1. Heat the butter and oil in a medium sized pan on medium heat and add the garlic, zest, bird pepper flakes and thyme and sauté for a couple minutes until very fragrant.
2. Add the tomatoes, anchovy paste, capers, olives, vinegar and sugar and partially cover and cook for a few minutes until the tomatoes soften
3. Add the olives and parsley and stir, taste for seasoning and it’s ready to serve over the fish garnished with more parsley and chives.