2 lbs fish (tilapia or snapper), cleaned and scaled

Juice of 1 lime

½ tsp black pepper

1 tsp salt

3 cloves garlic – 2 sliced and 1 crushed

About 15 sprigs thyme

½ tbsp butter

½ tbsp oil

2 carrots, thinly sliced

1 red pepper, thinly sliced

1 green pepper, thinly sliced

1 onion, thinly sliced

12 okra, ends cut off

1 hot pepper, seeds removed

1 ½ cup water

Method
Season the fish with lime juice, crushed garlic, black pepper, salt and half of the thyme and set aside.

In a large, wide heavy bottom pot over medium heat, add oil and butter.

When butter has melted, sauté carrots, red and green pepper, and onion until it has softened, about 5 minutes.

Add garlic slices and pepper and cook for just a minute or two.

Add water and bring to a boil.

Add fish to the pot.

Spoon some of the vegetables on top of the fish.

Add okra and the rest of the thyme.

Cover the pot and lower the heat to simmer then cook for 15 minutes until the fish is done.

Remove from heat and serve!