Fresh, sweet fish topped with a layer of mustard and golden, crisp, shredded potatoes was one of the dishes I tasted on the Caribbean island of Anguilla, one of the Eastern Caribbean’s Leeward Islands. The fishermen go out in their homebuilt boats everyday bringing their fresh catch to the restaurants and islanders. A simple Thai sauce adds an Asian touch to the dish.
Any type of white fish can be used such as sole or flounder.
