Fish and Fungi St Croix–Style

Ingredients

• 2 tbsp. vegetable oil
• 1 large yellow onion, diced
• 1 green or red bell pepper, seeded and diced
• 1 habanero or scotch bonnet pepper, stemmed, seeded if desired to mitigate spiciness, and minced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 1 tsp. fresh thyme leaves, or ½ tsp. dried thyme
• 1¼ tsp. kosher salt, plus more as needed
• 2 tbsp. white vinegar
• 1 cup canned crushed or puréed tomatoes
• 1 tbsp. tomato paste
• ¾ cup thickly sliced okra (fresh or frozen)
• 1 cup cornmeal
• 1 tbsp. unsalted butter
• ¼ cup vegetable oil, for frying
• 2 lb. fish fillets, such as grouper, tilapia, or red snapper
• Lime wedges, for garnish (optional)

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