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Boiled Fish and Dumplings

For Fish:

2 1 1/2 lb whole fish OR 1 lb fish fillet
1/2 each green and red bell pepper, seeded and diced
3 cloves garlic, crushed
1 Tbsp parsley
1 Tbsp basil
1 Tbsp thyme
1/2 cup butter
2 onions, thinly sliced
1 cup water
1/3 cup milk
1/2 tsp hot sauce or to taste
1/2 cup lime juice, fresh

For Dumplings:

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
1 cup milk

Combine flour, baking powder and salt in a medium bowl. Heat butter and milk in a small saucepan just until hot and add to dry ingredients.  Bring together and add flour as needed so that the dough is not too sticky and easy to work with.

Roll dough into a rectangle about 1/4 inch thick and cut into squares about 4 inches. Refrigerate until needed. 

Scale and wash the whole fish, or use fillets. Season with salt and pepper.

In a pan, saute peppers, garlic, parsley, basil and thyme in butter. 

Heat a little oil in a heavy bottom pan, place fish in pan and saute for 5 minutes. Turn over and cook another 5 minutes. Spread vegetable and herb mixture over fish, then cover with onions. Add water, milk and hot sauce. Cook over low heat.

Place the dumplings in fish mixture. Cover and simmer until the dumplings are cooked through, about 15 minutes.

Add lime juice just before fish is cooked. Do not overcook. Fish should be firm but flakey. Serve with hot sauce to taste.

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