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SPICY CARIBBEAN FISH STEW
10 cups
Prep Time: 10 minutes Cook Time: 30 minutes
2 Tbsp. Bertolli® Classico™
Olive Oil
2 large boniatos or sweet potatoes, peeled and cut into small
cubes (about 1 pound)
1 large red bell pepper, finely chopped
1 medium white onion, finely chopped
2 Tbsp. tomato paste
4 cups seafood or vegetable broth
1/2 cup Lawry's® Caribbean Jerk Marinade With Papaya Juice
1 dozen clams, well scrubbed
1 lb. Grouper fillets, skinned and cut into large chunks
1/2 lb. uncooked large shrimp, peeled and deveined
o In large stock pot, heat
Olive Oil over medium heat and cook boniato, bell pepper and
onion, stirring occasionally, 5 minutes or until vegetables are
tender and boniato is starting to stick to pan.
o Add tomato paste and cook, stirring frequently, 2 minutes,
then add seafood broth and Lawry's® Caribbean Jerk Marinade
With Papaya Juice.
o Bring to a boil over high heat. Reduce heat and simmer,
covered, 25 minutes or until boniatos are tender. Add remaining
ingredients and simmer, covered, an additional 5 minutes or until
fish is done and clams open. Garnish, if desired, with chopped
fresh cilantro.
CHILE LIME
FISH TACOS
4 servings
Prep Time: 10 minutes Marinate Time: 15 minutes
Cook Time: 8 minutes
3/4 cup Lawry's® Mexican
Chile & Lime Marinade With Lime Juice
1 lb. tilapia fillets
1/2 cup sour cream
1 medium ripe avocado
1/2 tsp. Lawry's® Garlic Salt
8 corn or flour tortillas, heated according to package directions
o In large resealable plastic
bag, pour 1/2 cup Lawry's® Mexican Chile & Lime Marinade
With Lime Juice over fillets; turn to coat. Close bag and marinate
in refrigerator 15 minutes.
o Meanwhile, in small bowl, combine sour cream with 2 tablespoons
Marinade. In another bowl, mash avocado with Garlic Salt; cover
and chill until ready to serve.
o Remove fillets from Marinade, discarding Marinade. Grill
or broil fillets, turning once and brushing with remaining 2
tablespoons Marinade, 6 minutes or until fillets flake with a
fork.
o To serve, evenly spread avocado mixture on tortillas, then
top with fillets and sour cream mixture. Garnish, if desired,
with salsa, shredded Mexican blend cheese and/or shredded cabbage.
Cornmeal coated
herrings with cilantro yogurt dip
Yogurt garlic
dip
1/2 cup unflavoured yogurt
1/4 cup low fat mayonnaise
2 cloves garlic, minced
tbs chopped chadon beni (cilantro)
pepper sauce to taste
salt to taste
Combine all ingredients for the dip.
Stir in chadon beni.
2 lbs fresh herrings cleaned and washed in lime
1 cup cornmeal
1/2 cup all purpose flour
1 egg, beaten
2 cloves garlic minced
2 tbs minced chives
1 tbs fresh thyme, minced
vegetable oil for frying
Place cornmeal in one plate, place flour in another. Place beaten
egg in a shallow bowl. Combine herrings with garlic, chives and
thyme. Heat oil in a frying pan or wok. Dredge herrings in flour,
then dip into beaten egg then into cornmeal. Fry until golden
and crisp. Serve with yogurt garlic dip. Serves four to six as
an appetizer
Caribbean
fish buljol
2 lbs fresh fish fillets
1 tsp minced garlic
salt and black pepper
1 tsp minced chives
2 tbs olive oil
1 large onion, thinly sliced
1 pimento pepper, chopped
1 large tomato chopped
2 eggs hard boiled
2 tbs chopped chadon beni or cilantro
Preheat broiler. Marinate fish in chives, salt, black pepper
and garlic and olive oil. Place in heat proof platter and broil
for four minutes per side.
Remove and flake gently with a fork, place in a large bowl...In
a non-stick sauté pan, heat 2 tbs olive oil and sauté
onion and pepper for only one minute. Remove and add to fish,
add tomatoes, and toss. Season with salt if needed. Place fish
onto platter, decorate with lettuce and egg wedges. Season with
salt and pepper Sprinkle on chadon beni.or cilantro Serves four
to six
Jerked fillets
of King fish with roasted red onions
6 fillets of King fish 4 to 6 ozs each, about one inch thick,
or any firm fleshed fish
2 tbs olive oil
1 large red onion, thinly sliced
For the jerk marinade:
3 tbs allspice berries,
ground
2 hot peppers (Harbenero, or Scotch bonnet) or more to taste,
seeded and chopped
8 blades chive, white and green parts
1 large onion, chopped
8 cloves garlic
2-inch piece of ginger
1/3 cup fresh thyme
1/2 tsp grated nutmeg
1 tsp cinnamon
1/2 tbs freshly ground black pepper
2 tbs lime juice
1/3 cup vegetable oil
In a blender or food processor process the ingredients to a smooth
paste. Wash fish, drain well, combine six teaspoons of Jerk marinade
with olive oil. Rub one teaspoon of jerk mixture onto each fish
fillet, let marinate for ten minutes. Place fish into a greased
baking dish, arrange onions on top. Bake for about 10 to 12 minutes,
until the fish is tender and flakes easily with a fork. Serves
four to six
Grilled Maple-glazed
Salmon
3/4 cup maple syrup
1/4 cup Dijon mustard
2 lb salmon fillets lightly scored to mark serving pieces
Salt and freshly ground pepper to taste
1/2 cup butter
Sprigs of fresh rosemary and
lemon slices for garnish
Method
1. Season salmon with salt and pepper, and set aside.
2. Preheat grill. Preheat oven to 350 degrees and combine mustard
and syrup in a mixing bowl. Mix well and set aside.
3. Place salmon skin side up on grill and grill for approximately
one minute, then position fish at a 90-degree angle to the first
grill marks to create a diamond pattern. Grill for another minute
(this is to have the grill marks showing on the fish).
4. Melt butter in a baking pan in oven. Arrange fish in pan skin
side down. Bake and brush generously with maple/mustard sauce
until salmon is just cooked through (5-10 minutes depending on
thickness). Be careful not to overcook.
5. Remove from oven and baste with the sauce mixture in the baking
pan.
6. Garnish each serving with a lemon slice and a sprig of rosemary.
Serve.
Adaptation: If you prefer, the salmon can be skinned before cooking.
If you do not have a separate grill, this will be just as good
if it is grilled in the oven (skin side down) for approximately
two minutes, then transferred to a baking pan (skin side down)
with the melted butter. Continue to cook as directed. The only
difference between the two methods is that the regular grill
will leave seared diamond-patterned lines on the fish and the
oven grill will not. The taste is the same.
Herbed Salmon
Cakes
Poaching liquid
2 1/2 cups water
1 lemon, sliced
2 parsley stems
1 bay leaf
pinch of salt
Salmon Cakes
1 1/2 lb skinless salmon fillet
1 lg egg separated,
plus 1 lg egg white
1 tsp chopped fresh parsley
1 tsp chopped fresh chives
1 tsp chopped fresh dill
1 tsp chopped fresh thyme
1 tsp fresh lemon juice
Grated zest of one lemon
1/4 tsp salt
1/4 tsp freshly ground
black pepper
Non-stick cooking oil spray
Lemon wedges for serving
Method
1. To make the poaching liquid, bring the water, lemon, parsley
stems, bay leaf and salt to a simmer over medium heat.
2. Place salmon into the liquid and cover. Cook just until the
salmon changes to an evenly pale pink shade, for about three
minutes (it will be rare in the centre). Using a large, slotted
spatula, transfer to a plate and cool.
3. Position a rack in the centre of the oven and preheat to 200
degrees F.
4. Mix the egg yolk, parsley, chives, dill, thyme, lemon juice
and zest, salt and pepper.
5. Flake the salmon, add to the bowl and mix well.
6. Beat the egg whites in a small bowl till soft peaks begin
to form. Do not overbeat, fold into salmon mixture.
7. Spray a large skillet with oil and heat over medium heat.
In a half-cup measure, scoop mounds of the salmon mixture into
the skillet and flatten each slightly with a spatula.
8. Cook for two to three minutes until the undersides are golden
brown. Transfer to a baking sheet and keep warm while making
remaining cakes.
Serve with lemon wedges.
Fish Tea (soup)
8 cups cold water
2 lb fish (heads or bony fish such as parrot)
3 or 4 Irish potatoes, peeled and cubed
1 tomato, chopped
1 sprig fresh thyme
1 onion, diced
1 whole Scotch bonnet pepper
Salt, pepper
Method
1. Bring the water and fish to a boil in a large pot. Cover and
reduce heat to medium. Simmer for 30 minutes. Strain the stock
and remove the fish.
2. Remove all flesh from bones; discard bones.
3. Return fish to broth, along with the remaining ingredients.
4. Bring to a boil again, then reduce and simmer. Cook until
potatoes are tender, about 10 minutes, adding more water if necessary.
Remove the hot pepper without breaking it in order to get the
flavour, not the heat. Serve hot. (Eight to 10 servings)
Broiled Jerk
Snapper Fillet
1 tbs dry jerk seasoning
Dash hot pepper sauce (Scotch bonnet)
2 tbs oil or margarine
10-oz snapper fillet
Method
1. Blend jerk seasoning, pepper sauce and oil.
2. Cover the fillet with the mix, being careful to coat it all
over.
3. Place into a pan approximately four inches from the broiler
4. Broil until fish flakes when tested with a fork this will
take just a few minutes.
5. Unless the fillet is very thick, it is not necessary to turn
the fish as it cooks. Serve immediately with garlic bread or
a green salad.
GRILLED FILLET
OF KING FISH
With Lime, Pepper and Onion Relish
lb boneless king fish
fillets, about four, or any firm fleshed fish.
1 tsp minced garlic
1 tbs minced chives
1 tbs fresh French thyme
2 tbs olive oil
salt
Marinate fish in herbs and olive oil, season with salt. Cook
on a hot grill for about 3 minutes per side. Serve on crusty
buns topped with lime and onion relish. (You can pan fry the
fillets in olive oil as well.)
Lime, Pepper and Onion Relish
1 onion, peeled and chopped
2 cloves garlic, minced
1/2 hot pepper, seeded and chopped
1/4 cup chopped parsley
juice of 2 large limes or 3 limes
2 tbs olive oil
salt and freshly ground black pepper to taste
1 cup boiling water
Combine the first four ingredients. Stir in the lime juice. Season
with salt and pepper Pour on the boiling water then cover and
leave for five to 10 minutes Spoon over hot fish sandwich.
CARIBBEAN
SHRIMP AND FISH BURGERS
With Chadon Beni Mayo
1 lb small shrimp, peeled and deveined
1/2 b boneless fresh fish fillets
1 tsp minced garlic
2 tbs minced chives
1 tsp Dijon mustard
1/2 tsp allspice powder
salt to taste
1 egg yolk
1/3 cup soft breadcrumbs.
Mince shrimp and fish in food processor, stir in the rest of
the ingredients. Form into three-inch patties and pan fry for
about two minutes per side, in hot olive oil. Serve in burger
buns topped wit lettuce, tomato and chadon beni mayo. Makes six.
Codfish Balls
* 12 lb. salted codfish
* 2 cups diced raw potato
* 1 tbsp butter
* 12 tsp pepper
* 2 eggs, beaten
* Breadcrumbs
* Vegetable oil for frying
1. Soak codfish in water, preferably overnight.
2. Boil for 1/2 hour.
3. Drain, rinse under cold water and flake the fish making sure
to remove fine bones.
4. Boil diced potatoes for 20 minutes.
5. Add butter, pepper and shredded fish to potatoes, mix well.
6. Form mixture into light, feathery balls.
7. Dip in beaten egg then breadcrumbs.
8. Fry in deep oil in fryer basket until golden brown.
9. Drain on absorbent paper and serve very hot with cocktail
sauce. (Yields 12)
Recipe from the cook book "Simple Jamaican Cooking with
Winsome".
Coo-coo and spicy fish
roll
(This recipe can be served cold or at room temperature)
3 cups yellow cornmeal
6 cups seasoned chicken broth
1/2 lb fresh ochro, finely chopped
2 pimento peppers, seeded and chopped
2 cloves garlic, minced
Salt and freshly ground black pepper
Boil five cups broth in a large saucepan. Add ochro, peppers,
garlic, salt and pepper.
Simmer for 15 minutes until ochroes are tender.
Add the remainder of broth and return to a boil.
Remove pot from heat.
Pour in the cornmeal, whisking vigorously to prevent lumping.
Stir well and cook until the mixture becomes stiff and smooth
and moves away from the sides of the pot.
Divide into two pieces.
Generously rub a little vegetable oil onto coo-coo. Cover and
set aside.
Generously oil a piece of waxed paper about 15 inches long. Place
coo-coo on top and cover with another oiled piece of waxed paper.
Roll coo coo between sheets of paper to about half-inch thickness.
Spread fish onto coo-coo. Gently roll up, using the oiled paper
to help.
Wrap tightly in plastic and refrigerate for about an hour.
Repeat with other half of coo-coo.
Before serving slice on the diagonal about half-inch thick.
Serve at room temperature with tomato salsa or on its own.
Spicy fish
2 lbs fresh fish fillets
1 onion sliced
2 cloves garlic
1 tbs French thyme
2 sprigs chive chopped
1/2 cup low fat mayo
Juice of one lime
Additional seasoning:
1 hot pepper, seeded
1/2 cup chives
2 pimento peppers
2 cloves garlic
6 leaves Spanish thyme
1 leaf chadon beni
In a saute pan, bring some water to a boil. Add onion, garlic
and herbs. Add fish and steam for about ten minutes until opaque
and tender.
Drain and remove fish. Squeeze one lime over fish. Place in bowl
of food processor. Add hot pepper, chives, pimento peppers, garlic,
Spanish thyme and chadon beni.
Puree to a thick paste.
Add enough mayonnaise to bring it to a creamy consistency.
Spread onto coo-coo and continue as for coo-coo roll.
CHILI GARLIC LAMBIE
1 lb lambie, skin removed, pounded and cut into strips
1 tsp lime juice
1/2 cup cornstarch
1 tbs garlic, finely minced
1 tbs ginger root, minced
3 blades chive
4 tbs vegetable oil
Marinade
1/4 tsp salt
2 tsp cooking wine or water
1 tsp sesame oil
2 tbs soy sauce
1 tsp each chopped ginger and garlic
Sauce
1 tbs chili garlic sauce
1 tbs soy sauce
1 tbs oyster sauce
1 tsp sugar
1/4 cup water
1/2 tsp cornstarch
Directions:
Mix marinade ingredients and toss lambie in marinade, let stand
for 20 minutes.
Heat wok until hot. Add three tbs oil, dredge lambie in cornstarch,
then fry in oil for about one minute, remove and drain.
Meanwhile, combine sauce ingredients and set aside.
Clean wok and heat 1 tbs oil. Add minced garlic and ginger and
stir fry until fragrant.
Add sauce and stir fry for a few seconds, add lambie, stir until
sauce thickens and remove to platter.
Sprinkle with chopped chives.
Serve with plain rice.
Serves 4
Caribbean fish balls
with pink sauce
Ingredients:
1 lb boneless fresh fish
1/4 cup cornstarch
1/4 cup chopped chives
1/4 cup chopped basil
salt and freshly ground black pepper to taste
1/2 tsp cayenne pepper
1 tbs lime juice
1/2 cup cornstarch
vegetable oil to fry
Directions:
Place the fish, 1/4 cup cornstarch, basil, chives, cayenne salt,
pepper and limejuice in a food processor and process to a paste.
Place the rest of the cornstarch in a plate, then heat some oil
in a frying pan or wok.
Form the paste into small balls about one inch in diameter, and
dredge in cornstarch, fry until golden and drain on paper towels.
Makes 15 to 20.
For the dip combine 1/2 cup each of low fat mayonnaise, and unflavoured
yogurt, add 2 tbsps horseradish sauce, 1 clove minced garlic,
1/4 cup finely chopped chadon beni. Add 2 tbs ketchup.
Mix and taste and adjust seasonings.
Makes about one cup.
Pan-Seared Blue
Marlin
Pan-seared blue marlin,
mounted on sauteed Chinese spinach tossed with caramelised walnuts,
accompanied by a tomato concasse and champagne sauce.
8oz blue marlin steak
1/4 cup fresh orange juice
2 cloves garlic, finely chopped
1 bundle chive, finely chopped
2 shallots, finely chopped
1 head Chinese spinach
1/4 cup walnut halves
3 tsp honey
2 beefsteak tomatoes
1 onion
2 bay leaves
1/2 cup white wine
1/2 cup champagne
1 cup double cream
1/4 cup corn starch
Sesame oil
Salt and pepper to taste
Marinate marlin in orange juice for 30 minutes. Using sesame
oil, pan sear marlin on both sides, then grill in oven for 6
minutes using sesame oil, saute spinach. Caramelise walnuts with
honey.
To make tomato concasse, saute onions, tomatoes, garlic, bay
leaf and white wine. Allow to simmer, then blend and strain.
For champagne sauce, saute shallots, thyme, garlic and bay leaf.
Add champagne, reduce, then add cream.
Season with salt and pepper, then thicken with corn starch. Arrange
attractively on plate, serve.
Fish Cakes
These are good nibbles to serve with drinks. Use tilapia, catfish
or any other white fish (fresh or frozen). You need 12 ounces
of whole fish to make about 112 cups of flaked fish. Steam, microwave
or sauté the fish until just cooked, then flake.
12 ounces cooked fish
2 eggs
1/2 cup milk
1/2 cup chopped onion
2 tablespoons chopped parsley
2 teaspoons hot pepper sauce or to taste
1 teaspoon baking powder
1 cup flour
Salt and freshly ground pepper
1 cup vegetable oil
Flake fish. Combine eggs and milk. Add onion, parsley,
hot sauce and fish.
Sift baking powder and flour together. Add dry mixture
into egg- milk mixture. Stir well and season with salt and pepper.
Heat oil in skillet over medium heat. Use a tablespoon
to drop batter into hot oil. Cook for 1 minute a side, or until
golden and cooked through. When cakes are done, drain on paper
towels.
Garnish with lemon slices, salad leaves and parsley and
serve hot. Makes about 20 cakes.
Stuffed Whole Red Snapper
4 to 8 servings
2 red snappers (3 to 4 pounds each), cleaned and gutted but with
head, tail and scales intact
Salt and freshly ground black pepper
Callaloo leaves rinsed and coarsely chopped (may substitute okra
or mustard greens or bok choy)
2 to 4 tablespoons jerk sauce (bottled or homemade), plus additional
to taste
Lime wedges (optional)
Preheat the oven to 350 degrees. Lightly oil a roasting pan large
enough to accommodate the entire fish (it may be necessary to
trim the tail).
Rinse the fish under plenty of cool running water. Pat it dry
with paper towels.
Season the fish inside and out with salt and pepper and, if desired,
add a little jerk sauce to the cavity. Stuff the cavity with
a handful of chopped callaloo or other greens. Rub the outside
of each fish with 1 to 2 tablespoons of jerk sauce; the exact
amount depends on how hot you want your fish to taste. (The peppers
in the sauce are quite strong and hot, so you may wish to wear
gloves to prevent your hands from burning.)
Cover with foil and roast until the fish can just be flaked but
is not falling apart: 35 to 40 minutes for a 3-pound fish, 45
to 50 minutes for a 4-pound fish.
Using 2 wide spatulas, carefully transfer the fish to a serving
platter. If desired, remove the skin. (Using a sharp knife, make
a small slice through the skin behind the fin and, using a fork,
roll the skin from the fish.) Serve immediately, with lime wedges
if desired.
Recipe tested by Michael Taylor; e-mail questions to food@washpost.com