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Fish Chutney: Submitted by: Sean D Turner | Date Added: 26 Jan 2020
Listed in: Seafood

1 lg Fresh Parrot Fish, or Mackerel cubed
5 lg Lemons juiced
1 sm Yellow chopped
3 Fresh Cayenne, or Serrano Peppers sliced/crushed
3 T Salt

Cooking Instructions

Combine the juice of the lemon with the chopped onion, crushed pepper, and salt
Use into only the enough salt to cut the acidity of the lemon juice.
De-bone the fish and cut into 3/4" cubes and add to the lemon juice.
Refrigerate for about one hour,
And serve.

Serving Ideas: Serve with white, or red rice

Notes: Use as a side dish

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