A great way to prepare fish

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Get 1 1/3 lbs (600 gram) of fish fillets, as fresh as possible and ensure you get the bones and "bad" parts of the fish. In my restaurant we prefer to use barracuda, king fish or sword fish which are common in the Caribbean. Another great fish for this recipe are salmon. But most fish will improve with this recipe, which is based for 4 persons. If you can't get fresh fillets, buy the whole fish and make the fillets by cutting just over the bone. Stick very small chunks of garlic and ginger in the fish and cover the fillets with olive oil and lime or lemon juice. Let them marinate at least 2 hours. Fry the bones and waste fish on a low fire for 5 minutes. Take out the oil (can be used later) and add a small onion and 2 medium carrots, cut very small and add enough water to cover the bones/fish. Let simmer for about 30 minutes, dispose the bones/fish (to the cat) and sift the bouillon into a new pan. Put a small amount of olive oil in a frying pan that is as small as possible and -once the oil is almost steaming- put the fillets in the pan with the skin down and reduce the heat to medium. Let fry for 2 minutes (1/2 inch - 12 mm, than cover the pan tightly and reduce to minimum heat. If you did not have a small pan put a lid straight on the bottom of a larger pan. It is important that there is not too much "air" around the fish. After one minute, turn the fire off and let the fish steam to perfection. At the moment you put the fish in the frying pan, heat the fish bouillon you just prepared on a high fire and let reduce to a syrup. Once you have the right consistency take off the fire and add butter, a quarter of the volume. Add fresh garden herbs, salt and pepper to taste. Remove the skin from the fillets, cover the fillets with the sauce and serve. Let me know how you like(d) it! Our guests love it...