Flying fish is a delicacy in Barbados. This recipe for stuffed flying fish is a favorite with the Food Affairs staff, presented by Chef David Watts. This dish is perfect for an elegant dinner party.

Ingredients:

10 Flying Fish filets 20 Asparagus spears (blanched) 10 thinly sliced Proscuitto or Cappocola Ham 2 cups Crabmeat mixture (see note below) 1/2 cup Parsley 2 Limes Salt and pepper to taste

Method:

Heat oven to 400F. Place the flying fish on a lightly greased sheet pan. Place 2 blanched asparagus spears in the "ridges" of the flying fish; layer with a thin slice of the ham. Top with a heaping portion of the crab mixture, pressing down to cover the filet completely; bake for 8 to 10 minutes or until golden brown. Squeeze lime juice over each piece and garnish with sprinkled parsley before serving. Serve over lin

Crab Meat Mixture Place 1 lb of backfin crabmeat in a bowl (pick through to remove any shells). Add 3 tablespoons of mayonnaise, 1 tablespoon of dijon mustard, 1 egg lightly beaten, 1 teaspoon of Old Bay Seasoning, pinch of sugar, and 1/2 cup fine bread crumbs. Mix thoroughly and refrigerate for at leat one hour.