Last week it was chicken and this time, it’s fish. Look below for my recipe for baked porgie with tomatoes and wine sauce, along with boiled okra and rice.

Okay, you know I like sauces and Lawry’s has a great line of sauces. Today, I shall introduce you to one of my favorites! And there are many. Caribbean Jerk with Papaya Juice Chicken and Cabbage on the side!

I believe in sauce. There are hundreds of flavors of sauces from your basic barbecue to spicy terryaki to more exotic ones like the one I’m using for today’s Sunday Eats. Sauces are key in my kitchen. Cooking and marinating with them is easy, there are always new flavors to try and you can create new dishes with them as easy as you can remix an old recipe. I believe in sauce!

With that said, today’s Sunday Eats is a combination of an online recipe for baked perch, and a random sauce I found at Marshall’s. Yes, I said Marshall’s. Have you ever sauntered into their food specialty aisle? If you like exotic flavors, you should. They have all flavors of wine vinegars and teas, and guess what else? SAUCES!

I don’t have much time on Sunday to cook so I’m going to cook chili on Saturday. If you cook the day before, the flavors blend in together and make the dish all that much better. You can use hamburger or ground turkey, or sausage (mild/hot), but because we had some vegetarians over the house, I appeased the guests.

Here is the second serving of our weekly series Sunday Eats. Look below for how you can create your own seafood boil and click here if you missed last week’s recipe.