For Cou Cou

• 8 oz cornmeal
• 3 oz okras
• 1 medium onion (julienned)
• 3 tbsp butter
• salt to taste

For Creole Fish

• Mahi Mahi
• Olive Oil
• ½ yellow and orange sweet pepper
• 1 tomato
• 1 onion
• Parsley to taste
• White wine
• Tomato sauce
• Greens to garnish

• Combine corn meal with cold water and mix well. Leave to soak.
• Add thinly sliced okra and salt to boiling water. Cook for 10 to 12 minutes, until soft. Lower the heat.
• As okra boils, add olive oil to a frying pan on a low heat.
• Add chopped vegetables (onions, sweet pepper and tomatoes) to the pan and sauté.
• Add seasoned Mahi Mahi to the pan.
• Deglaze by adding white wine to the pan. Stir gently.
• Add tomato sauce and stir gently.
• Remove Creole Fish from heat.
• Add cornmeal mixture to the okra. Add salt.
• Mix well and cook on low heat, stirring constantly with a flat wooden spoon or "cou-cou stick".
• Add butter and continue to stir until mixture breaks away cleanly from the side of the saucepan.
• Spoon Mahi Mahi and sauce over coucou and serve.