9" unbaked pie shell
1/4 cup roasted almonds, chopped
1 cup smoked fish, flaked
1 cup tomato puree
2 cloves garlic, minced
1 egg beaten
1 tsp. salt
1 tsp. West Indies Creole Hot Pepper Sauce
1/2 cup chopped onions
1 tsp. fresh lime juice
Combine fish flakes, lime juice, onions, garlic, tomato puree, and hot pepper sauce in a large bowl, and mix well. In a separate bowl beat egg, and add to fish mixture. Place pie shell in ovenproof pie dish. Add fish mixture to pie shell and bake at 350 F degrees, for approximately 25 minutes.
Serve with a fresh green salad on the side.
Be sure to
try our West Indies Creole Hot Pepper Sauce! For an authentic taste of the Islands, use as a basting sauce during the last five to
ten minutes when grilling, broiling, or baking chicken, beef, pork or fish.