Island legend holds that the name of this sauce is a corruption of 
“Limes Ashore!”, the phrase called out by British sailors who found 
limes growing on the Virgin Islands. The limes, originally planted by 
the Spanish, would save them from scurvy. I guess that the bird peppers 
would save them from bland food. Add this sauce to seafood chowders or 
grilled fish. Note: This recipes requires advance preparation.

Island legend holds that the name of this sauce is a corruption of "Limes Ashore!", the phrase called out by British sailors who found limes growing the islands. The limes, originally planted by the Spanish, would save them from scurvy. We presume that the bush peppers would save them from bland food. Add this sauce to seafood chowders.

Note: This recipes requires advance preparation.

Fresh conchs are best, of course, but frozen conchs can be substituted. Serve over spinach or romaine lettuce or in a avocado half or a tomato star.

The grouper can either be fried or grilled, but since we were served fried grouper, try the recipe below.  Snapper can be substituted for the grouper but use a salt water fish for this recipe.

"Do not let the pleasant taste fool you," warns Anne Marie, "it carries the kick of a mule!" She continues, "In case you drink up your supply and in your liquorized state find that you are having difficulty with the formula, this clever little rhyme will help you:

One of sour,

Two of sweet,

Three of strong,

The most basic brine consists of water and kosher salt, but because the salt solution is absorbed into the fish, it can also be used to carry other flavors with it to enhance the smoked fish. This recipe works well for any fish fillet or whole fish that will be hot-smoked.

I was served what the Anguillans call crayfish, but they’re considerably larger than the Louisiana kind yet smaller than a spiny lobster. Don’t ask me their scientific name. Substitute large lobster tails for them if they don’t live in your neighborhood. The wet rub or marinate is from Dale Carty at Tasty’s and it’s quite unique. The yield is about 1 cup.