Fish is one of my favourite meats to eat. I love it fried, baked, steamed, stewed, curried or in soup. Until recently, I have never tried Lukanani. Lukanani also known as Peacock Bass, is a fresh water fish found in the Essequibo and Mazaruni Rivers in Guyana. My hubby is from Essequibo and he is the one that introduced me to it. Lukanani has a very distinct mark on its tail that looks an eye. My absolute favourite way to have Lukanani is baked. This is one of the dishes that Brentnol prepares very well.
Here’s an easy way to prepare Lukanani.
Ingredients
1 Lukanani
Green Seasoning (click for ingredients)
Onion
Head of garlic
5 sprigs of parsley
5 sprigs of green onions
5 sprigs of cilantro
2 sprigs of celery
1 large carrot
2 sweet peppers
2 miwiri peppers
1 chili pepper
1 tsp blackpepper
Salt
2 Limes/Lemons
Olive oil
Method
Preheat oven to 375 degrees Fahrenheit
Remove scales, fins and guts from the fish.
Squeeze the juice from 2 limes or lemons on the fish and allow the fish to marinate for about 15 minutes. After 15 minutes, wash the juice off the fish.
Apply salt and black pepper to the fish, make sure to rub it in properly. Then add about 2 tablespoons green seasoning to the fish. Add more if needed. Make incisions into the fish so that the seasoning can seep into the flesh.
Mince the garlic. Cut up the parsley, cilantro, green onions, celery, onion, miwiri & chili peppers and carrot.
Place the parsley, cilantro, green onion, celery, garlic into the fish. Place the onions and sweet peppers as garnish on the fish.
Cover with foil.
Drizzle the fish in olive oil.
Prep time 20 minutes
Cooking time 30 minutes
