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Method :
Cut block of
fish into 3 pieces. Boil water 1 inch (2.5cm) deep in a large skillet.
Add pieces of fish and simmer about 10 minutes or until fish flakes
easily with a fork. Lift fish out of water with an egg turner and flake
into a bowl. Heat butter or margarine in medium saucepan. Sprinkle in
flour, salt and cayenne. Stir to blend. Remove from heat and add milk
all at once. Return to moderate heat and cook and stir until thickened
and smooth. Add pimento, peas and flaked fish and heat gently about 4
minutes, stirring occasionally. Serve over cooked rice or split baked
potatoes.
Serves 4
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