The Vibrant Caribbean Pot Cookbook
Soup Season Cookbook
Get My Latest Cookbooks
On Sale Now

One Kitchen, Many Cultures

fish recipe

Showing: 1 - 12 of 30 Articles
Gluten Free Seafood

The Ultimate Grilled Snapper.

Leave a Comment on The Ultimate Grilled Snapper.

As the days are getting shorter and nights cooler, it’s a gentle reminder that winter is just around the corner. A time which this son of the Caribbean dreads! With this dish it’s my way of extending the summer by using the outdoor grill and eating alfresco before that’s no longer an option.

You’ll Need…

1 cup olive oil (divided)
1/2 medium onion (diced)
8 cloves garlic (divided)
1 lb pumpkin or squash (divided)
1 1/2 tablespoon black pepper (divided)
2 pimento peppers (diced)
3 cups chopped Jamaican Callaloo
1 1/2 tablespoon salt (divided)
8-10 sprigs thyme (divided)
10-14 okra (divided)
1 1/2 tablespoon hot Habanero honey (optional)
1 lemon (juice)
1 1/2 tablespoon chopped parsley
8 grape tomatoes
1 1/2 lb sweet potato (pre-cooked in salted water)

2 lb Snapper or any fish you enjoy (cleaned)

Notes! While this fish recipe was done on my smoker/grill, it can also be done on a propane or charcoal grill and just as easily in your indoor oven at 375F. May I recommend that you follow along with the video below as much more is discussed there. If making this dish gluten free, please go through all of the ingredients to ensure that they meet your gluten free dietary requirements. If you don’t have the Hot Honey or prefer to keep the ‘heat’ out of the dish, regular honey will work.

Heat 1 1/2 tablespoon of the olive oil in a saucepan on a medium flame. Add the onion, 3 sprigs of thyme (leaves only), 1/3 of the Pimento Peppers and 1/3 of the garlic and stir well. Turn the heat to medium/low, add 1/4 teaspoon salt, 1/4 teaspoon black pepper. Cook for 2-3 minutes then add 1/4 of the pumpkin (diced) and the Jamaican Callaloo (washed and cut). Raise back the heat to medium now.

After 3-4 minutes, add 4 of the Okra (chopped) and stir well. Cook for another 2-3 minutes then turn off the stove and allow it to cool as we prep the fish. Note – with the okra, trim off the stem and ends and discard.

With the sweet potatoes, give them a good wash, slice in 1/2 and cook for 15-20 minutes in salted water.

Make a dressing with the remaining oil, pimento peppers, 1/2 of the thyme which are left back (leaves only), chopped parsley, lemon juice, reserved garlic, spicy honey, 1/2 of the remaining salt and black pepper. Then whisk well to combine.

Line a heatproof tray with parchment paper, foil or a banana leaf. Give the cleaned fish a couple cuts down the thickest part of the belly, then season the cavity and exterior with the remaining salt and black pepper. After which you’ll place the stuffing in the cavity of the fish and allow the excess to overflow out onto the tray.

Place the pre cooked sweet potatoes, remaining Okra (whole or sliced down the middle), tomato and sliced pumpkin (about 1/2 inch thick).

Drizzle on the dressing over everything and give a good toss if you want. In my case I knew during cooking the dressing would get to the underside of everything. Top with the remaining sprigs of thyme.

After 20 minutes in my 375 F grill, I went in with a spoon and titled the pan a bit. I was able to spoon some of the juices over everything again. Be mindful the pan will be HOT!

45 minutes later (uncovered) and the pumpkin was tender, tomato blistered and fish fully cooked. The stuffing and sweet potato were pre cooked so no stress there. Top with finishing salt and lemon juice if you want. Time to shut off the grill and enjoy. This is a complete meal for 3-4 people.

Gluten Free Seafood

Sardines In Tomato Sauce.

Leave a Comment on Sardines In Tomato Sauce.

I was only exposed to this dish after moving to Canada, however in speaking with my mom recently she mentioned that she did use canned (tin) sardines in tomato sauce. Apparently we hated the tomato sauce, so she never included it in the meals she would make for my siblings and I. She also spoke about my younger brother’s curry recipe, he makes with these same sardines in tomato sauce.

You’ll Need…

1 tablespoon coconut oil
1 medium onion (sliced)
2 scallions (chopped)
1 bell pepper (chopped)
1 small Scotch Bonnet pepper (green)
3 sprigs thyme
3/4 teaspoon curry powder
1/2 teaspoon black pepper
1/2 teaspoon sea salt (your fav salt)
1/2 cup water
2 medium tomatoes (wedges)
1 large can sardines in tomato sauce
1/2 lemon (juice)
2 tablespoon chopped parsley

Notes! May I recommend you follow along with the video below as much more about the recipe is explained there. Including why I like a green Scotch Bonnet pepper and how adding a bit of crushed garlic and can enhance this dish further. If making this dish gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary needs.

Open and pour the can of sardines in a large bowl, then separate the sardines from the tomato sauce and reserve. The following step is optional. Split each sardine lengthwise in half and remove (discard) the middle bones of each fish. Be gentle.

Heat the coconut oil (use your fav oil) in a wide saucepan on a medium flame, then add the bell pepper, onion, scotch bonnet and scallions. Turn the heat to med/low and cook for 3 minutes.

Then add the black pepper, thyme and curry powder and cook for a further 2 minutes, before adding the reserved tomato sauce.

Rinse the bowl with the tomato sauce with the water and add that water to the pan. Stir well and add the salt. Bring to a simmer (medium heat) and cook for 3 minutes.

At this point add the chunky pieces of tomato, stir (gentle – explained in the video) and cook for 2 minutes before adding the sardine fillets.

Be very gentle when adding the sardine fillets or they will fall apart on you.. unless that is what you want (chunky pieces). Spoon on the sauce over the fish, reduce the heat to a simmer and cook until it heats through.

Three minutes later you may taste and adjust the salt to your liking, add the lemon (or lime) juice and top with the chopped parsley. Turn off the stove. You can always add more water if you find that the sauce is overly thick.

When my Guyanese friends introduced me to this dish, they served it with steaming hot rice. Personally I enjoy it with Sada Roti, slices of avocado (zabouca) and with peppersauce on the side.

Seafood

How to Make Delicious Stewed Salmon at Home.

Leave a Comment on How to Make Delicious Stewed Salmon at Home.

This recipe is loosely based on a ‘newer’ method my mom has used for making Stewed Salmon the past 12 years or so. It’s definitely not your typical “Caribbean” stewed fish, however it ranks right up there with the flavors we have across the region.

You’ll Need…

1 lb salmon fillet
1 lime (juice)
1/2 teaspoon salt
5 cloves garlic (chopped finely)
1 teaspoon black pepper (divided)
1 teaspoon smoked paprika
1 teaspoon Caribbean Green Seasoning
1 medium onion (sliced)
2 scallions (chopped)
1 cup all-purpose flour
2 cups veg oil
1 tablespoon olive oil
1/2 medium bell pepper (sliced)
1 package Sazon
1 tablespoon tomato paste (concentrate)
2 tablespoon tomato ketchup
1- 1 1/2 cups water
1 teaspoon smoked paprika
2 medium tomato (large chunks)
2 scallions (chopped)

Notes! May I recommend that you use the video below to follow along as much more about the recipe is discussed there, especially why I used a package of Sazon and how you can take up the heat/spice level by adding your favourite hot pepper/s.

There are 3 simple steps to this recipe. Prep the ingredients, fry the fish, then finish with the sauce. Cut the salmon fillets into 1 inch strips, make sure to do a once-over to verify and remove any bones (sometimes there can still be some even though they are fillets) and wash with the juice of the lime and cool water.

Season the salmon pieces (skin on one side) with the Caribbean Green Seasoning, salt, 1/2 of the black pepper, garlic, onion and smoked Paprika. I also added the white (bottom) parts of the scallions. Mix well and allow to marinate for about 10-15 minutes.

It’s now time to fry the salmon (explained why in the video). Heat the vegetable oil on a medium flame, then flour dust the pieces of salmon (shake off the onions, but keep in the same bowl) and fry for about 5-7 minutes. Basically until they get a bit of color and crust. Be sure to flip them as they fry, so they cook evenly.

As they come out of the frying pan, you can set them on a paper-towel lined plate or wire rack to drain off the excess oil.

The final step is to create the base sauce to which we’ll add back the salmon pieces to finish up. Heat the olive oil in another saucepan (yes you can use a tablespoon of the same oil you fried the fish with if you prefer) on a medium flame, then add the bell pepper and stir well. Then add the Sazon to the bowl where we marinate the salmon and mix well. Everything in that bowl will also be added to the saucepan as well. Stir well and turn the heat down to medium low.

Add the remaining black pepper and stir well. After 4 minutes add the tomato paste to the pan and stir. The goal is to get the natural sugars from that tomato paste (as explained in the video) to heighten.

Add the water to the bowl you marinated the salmon in and swish it around to pick up any marinade which may still be there. Add that water to the pan, along with the tomato ketchup and bring to a boil (raise your heat to medium).

Let it boil for about 3-4 minutes, then add the tomato pieces (cut large) and bring to a boil and cook for another 2 minutes before adding the fried salmon pieces to the pan.

Cook on a simmer for 3 minutes, then it’s time to personalize things. Taste (sauce) and adjust the salt to your liking and determine if you’re happy with the sauce’s consistency. Reduce further or add a bit more water. Keep in mind that the sauce will further thicken as it cools and with the residual heat from the pan.

Top with the green parts of the scallion (or parsley) and should you want to finish with a few drops of lemon juice, it’s all up to you.

The perfect accompaniment to the Coconut Rice Recipe I shared last week.

Gluten Free Seafood

Easy Oven Roasted Snapper Recipe for Beginners.

Leave a Comment on Easy Oven Roasted Snapper Recipe for Beginners.

Being in the Lenten season, it means there’s an increase in requests for more fish recipes. With that in mind and with my occasional craving for ocean fish (I dislike ‘sweet-water” fish, meaning anything from lakes and rivers), I figured I’d share a one-pan fish recipe. Something even the novice can easily put together with ease and confidence.

You’ll Need…

1 1/2 lb Snapper
2 lemons (divided)
8 sprigs thyme (divided)
8 cloves garlic (divided)
small bunch of parsley (divided)
3/4 tablespoon sea salt (divided)
1 teaspoon Italian seasoning
3/4 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 1/4 cup olive oil
4-5 medium potatoes (pre-boiled)
2 bell peppers (rough chop)
1 medium zucchini (rough chop)

Notes! If making this recipe gluten free, please go through the full list of ingredients to make sure they meet your specific gluten free dietary requirements. May I suggest you follow along using the video below as much more about the recipe is discussed there.

Give the potatoes a good wash and boil in salted water until tender. There’s no need to peel them and the potato you decide to use is totally up to you. I used Yukon Gold. Set aside to cool.

Wash the fish with the juice of 1/2 a lemon and cool water, then give it a couple shallow cuts across the belly on both sides (see image below). In the cavity of the fish you’ll place 3 sprigs of thyme, 3 slices of lemon, 2 cloves of garlic sliced and 3 sprigs of parsley. Then tie with kitchen string to secure everything (explained in the video).

Next up is to make the seasoning or dressing to coat everything with. In a bowl place the olive oil, salt, black pepper, remaining parsley (chopped fine), remaining garlic (crushed), thyme leaves (remove from stems), and juice the remaining lemon. Then toss in the Italian seasoning and pepper flakes for a slight kick. Mix well to combine.

Preheat the oven to 400F. It’s important that you reserve 1/3 of this dressing to drizzle onto the fish after it comes out of the oven.

Place the stuffed fish, bell peppers, zucchini and pre-boiled potatoes onto the same roasting pan and coat with the 2/3 of the dressing we made. Mix well. Into the oven uncovered on the middle rack. See my tip on adding carrots in the video below.

Depending on the size of the fish you used, in 20 minutes you can remove it from the oven, drizzle on the remaining dressing and enjoy! If you want you can flip the vegetables 1/2 way though roasting. For a larger fish, you’ll need a few minutes more of roasting time. You can also squeeze on some fresh lemon juice before serving.

IMPORTANT! Whole fish (as I used) will have bones, so please be mindful of this when serving to children.

Seafood

“Fry Dry” Smelts (fish)! The Ultimate Comfort Meal.

1 Comment on “Fry Dry” Smelts (fish)! The Ultimate Comfort Meal.

Here’s a classic fried fish recipe, just about everyone in my village of Guaracara (Trinidad) would make when the fishermen would have freshly caught sardines or herrings. Back then the vendors would drive from village to village in a station wagon or pick-up truck selling whatever fish and shrimp which were caught by the fishermen. Mom would have us wait outside until we heard the horn they’d blow, signifying they were on our street.

You’ll Need…

2 lbs smelt
1/2 lemon (juice)
3/4 teaspoon sea salt
1/2 teaspoon black pepper
3/4 tablespoon curry powder
3 leaves shado beni (culantro)
2 scallions (fine chopped)
4 sprigs thyme (leaves)
4 cloves garlic (crushed)
2 tablespoon chopped parsley
1 small Scotch Bonnet pepper (not mature – fine chopped)
1 tablespoon olive oil
1 cup all purpose flour
1 1/2 cups vegetable oil

Notes! Please use the video below to follow along, as much more about the recipe is discussed there. Should you want to use 2 tablespoon of Caribbean Green Seasoning with the Curry powder, black pepper and salt instead of the chopped herbs, it’s an option (I explained in the video why I prefer fresh chopped herbs). While smelts were not an option back then as far as I can recall, living in Canada it quickly became the ‘fresh’ option.

Clean the smelts (or any small fish you decide on using) and wash with the juice of the lemon (lime or vinegar will also work). Drain and season with everything, except the flour and veg oil. Try to get some of this seasoning into the belly cavity of the fish as well. Allow it to marinate for about 30 minutes.

Heat the vegetable oil (or any fat you like frying fish with) in a pan on a medium heat. Then dust the fish in the flour to coat and fry.

My station had the seasoned fish, flour on a plate, the cast iron pan and a plate lined with paper towels to place the fish once fried. Normally I like using a wire rack to drain off the extra oil, but I was too lazy to go downstairs to get it (smile).

It will take between 8-10 minutes to fry these ‘dry”, meaning crisp! During that time I did flip them a couple times.

As you remove the fried smelts from the hot oil, you can hit them with a sprinkle of sea salt or any finishing salt, should you want.

Be sure to fry them in batches so you don’t crowd the pan and drop the temperature of the oil. Yes there will be tiny bones, however by frying until crispy, those bones become brittle and we’d normally eat the entire fish. I guess I need you to be mindful of said bones.

Serve as a snack with wedges of lemon and pepper sauce. Or as in my case it was the classic combination of Rice, Dhal and fry-dry Smelts.

Seafood

Incredible Jerk Salmon.

Leave a Comment on Incredible Jerk Salmon.

Traditionalists will argue (always) that if there’s no pimento wood and resulting smoke involved, it’s not truly Jamaican jerk. So with that in mind (they do have a point as the flavor of that open fire as it kisses the pimento wood is incredible) we’ll loosely call this “jerk” to avoid the hateful comments.

You’ll Need…

3 salmon fillets
1 tablespoon Jamaican Jerk Marinade
2 tablespoon olive oil (divided)
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoon golden brown sugar
1/8 cup rum
1/4 cup orange juice
1 tablespoon butter
2 tablespoon chilled butter
2 tablespoon finely chopped parsley
1/4 lemon (juice)

Notes! Please use the video below to follow along, especially since I have limited photos for the post as I usually do. I used a spicy jerk marinade, however you may use any you prefer. Even your own homemade Jerk Marinade.

With your clean (check for bones and remove) salmon fillets on your cutting board (or plate), season with the black pepper and salt. NOT THE SKIN SIDE!. Then mix the jerk marinade with one tablespoon of the olive oil and brush the salmon flesh (not the skin) with it.

Now preheat your oven to 450F as we’ll finish off the recipe in there.

Heat the remaining oil in an ovenproof saucepan (I used a cast-iron pan) on a medium heat and add the1 tablespoon of butter as the pan gets warm and then the salmon fillets (skin side down).

Try to spoon on some of the butter/oil combo over the salmon to help cook the top and to add some moisture to it.

About 4 minutes later, move the pan away from the heat source and add the run, then tip the pan towards the heat and allow the rum to catch on fire (Flambé). It will burn (flame) for 5 seconds and in doing so. burn off most of the alcohol, leaving that rich rum flavor.

After a minute, add the orange juice and top each salmon fillet with the brown sugar (evenly), bring back to a boil, then into the oven for 3 1/2 – 4 minutes on the middle rack.

As you take it out of the oven add the cold butter to the pan, along with the juice of 1/2 lemon and the parsley. Stir well to create a sort of lemon butter sauce (watch the video below) and top the salmon fillets with said sauce.

Gluten Free Seafood

Steamed Red Snapper (fish).

Leave a Comment on Steamed Red Snapper (fish).

There’s always the call for more fish recipes from fans of my work and I really wish I could share others. While lake and river fish (what I call sweet-water fish) are very accessible in Ontario, I’m not a fan of them. I find that they lack flavor and the texture tends to be very mushy. And YES, I can secure ocean or salt water fish at the different West Indian and Asian markets, but most days they’re VERY expensive. I don’t mind paying the price eh.. however I’m the only one in my home who eat the stuff, so logically it makes little or no sense to spend the money. The only fish my daughters will eat is their grandmother’s fried King Fish. Hopefully I can get Zyair on the fish train soon.

You’ll Need…

2 red snapper (about 3/4 lb each)
8 sprigs thyme (divided)
4 scallions
1 medium onion (sliced)
1 medium tomato (diced)
2 cups fish stock
1 teaspoon sea salt (divided)
1 teaspoon black pepper (divided)
8-12 okra (trimmed)
1/2 yellow bell pepper (chopped)
1/2 orange bell pepper (chopped)
5 cloves garlic (smashed)
2 tablespoon Olive oil
1 lb pumpkin (large cube)
1 medium christophene aka chayote, chocho (sliced)
1 lemon (divided)
1/2 lime
2-4 tablespoon coconut cream
1/2 scotch bonnet pepper
8 Pimento berries (allspice)
2 bay leaves | 1 tablespoon tomato concentrate puree
1 carrot (small) (julienne)
2-3 tablespoon parsley (chopped)

Notes. I encourage you to personalize things according to your likes and be as creative as you like. If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements (especially the fish stock you use). May I recommend you use the video below as a guide when preparing the recipe in the event you have any further questions not covered in this recipe post.

VERY IMPORTANT! – Lovingly called “steamed”, but in fact it’s somewhat simmered in liquid and not technically steamed. Here is my truly Steamed Fish Recipe.

Wash, chop and generally prep all of the ingredients.

Clean and wash the fish with cool water and the juice of the lime, then make a cut across the belly (thickest part – both sides) of each fish to allow for even cooking and for the flavors to go deep within the flesh later. Season with the 3/4 of the salt and 1/2 of the black pepper (in and out), then stuff the cavity with 1/2 of the thyme and 1 scallion each. I explained why I don’t use all-purpose seasoning in the video below.

Most recipes online will tell you to start with butter, but being mindful of salt, saturated fats etc, I opt for olive oil. In a wide pan on a medium heat add the oil, followed by the onion, remaining thyme, bell peppers, remaining black pepper, scotch bonnet pepper, allspice berries (aka pimento seeds), bay leaves and the remaining salt (you may adjust later on). Turn the heat down to low and cook for 2-3 minutes.

It’s now time to add the pumpkin, carrot and Christophene and mix well. After 2-3 minutes, make space in the center of the pan and add the tomato paste. Yes this is not an ingredient traditional to the recipe, however with my tested application I can tell you with certainty it works well. Making that space in the pan means the tomato paste will be in direct contact with the hot pan, thus the natural sugars in the tomato will shine through with the caramelization.

After 2-3 minutes stir everything well, turn the heat up to medium and add the fish stock. Bring to a boil, reduce to a simmer and allow it to cook for about 7 minutes. As it comes to a boil add the remaining scallions, garlic and coconut cream. Reduce to a simmer.

It’s now time to tuck the seasoned fish into the pan as well as the tomato and okra. With the okra (say ochro) you’ll want to trim off the stems and I like to also trim off the pointy ends. Try your best to tuck everything into the liquid in the pan as best you can. You’ll want to try and spoon on some of that liquid onto the fish before putting a lid on the pan.

I used a pan which I didn’t have a lid for, so I used a cookie sheet to cover the pan. Should that fail, use foil to make a temporary lid.

Depending on the size of the fish you used, in about 10 minutes they will be fully cooked. As you turn off the stove be sure to spoon on some more of that liquid on the bottom over each fish. Keep in mind that the residual heat in the pan will continue cooking the fish. Top with the lemon juice and chopped parsley!

A classic fish dish out of the Caribbean, with it’s origin being Jamaica but with versions found throughout the region.

Seafood

Delightful Stuffed Yellowtail Snapper.

Leave a Comment on Delightful Stuffed Yellowtail Snapper.

Luv me some summer! This delightful Stuffed Snapper was done on the propane grill in the glorious sunshine outside, but you can always use your everyday indoor oven with just as good results. For an even better outcome, rock it on a charcoal grill. Basically any fish will work, I just happen to only like ocean fish and Yellowtail snapper was on sale (excellent quality too).

You’ll Need…

1 Yellowtail Snapper (just over 1 lb)
2 scallions (divided)
1 tablespoon butter
2 lbs Pumpkin (diced / sliced)
1 medium onion (diced)
8-10 sprigs thyme (divided -leaves only)
1-2 lemons (divided)
1/2 cup olive oil
5 cloves garlic (crushed)
bell peppers (see notes below)
1 tablespoon raw brown sugar (any brown sugar will work)
1 teaspoon grated ginger
1 scotch bonnet pepper (divided – chopped finely)
1 tablespoon Caribbean Green Seasoning
1/2 cup white wine (your fav)
1 teaspoon grainy mustard
1 teaspoon salt (divided)
2 clementines (juice)
1 teaspoon black pepper (divided)

Notes! I had remaining bell peppers from a previous recipe in the fridge, so I used what I had. Basically you can add as much as you like. If you don’t have clementines, you may use 1/4 cup of orange juice. Peel and dice a 1/3 of the pumpkin, the remaining you can slice thick with the skin on. Be sure to watch the video below as I share some tips on buying fish. You’ll notice that I didn’t salt the fish itself, but I did use salt in the stuffing and marinade.

Let’s start with the pumpkin stuffing so it will cool as we prep the fish in a few minutes. In a saucepan add the butter on med/low heat. Then add 1/2 onion, 1/2 the thyme, 1/2 the scotch bonnet pepper (optional), 1/2 the garlic, 1/4 of the scallions, ginger and 1/2 of the salt. Cook on a low for 3-4 minutes.

It’s now time to add the diced pumpkin, followed by 1/2 of the black pepper. Stir well, then add the white wine and brown sugar. Bring to a boil, then reduce to a simmer for 5 minutes with the lid on.

Remove the lid, turn up the heat to medium and burn off any liquid. It will take 3-5 minutes. Set aside to cool.

I washed the cleaned Snapper with the juice of one lemon and cool water and I double-checked to make sure the fish monger got all the scales. Drain and pat dry.

For the marinade / dressing, we’ll combine the olive oil with the remaining black pepper, salt, scallions, thyme leaves and garlic, followed by the Caribbean Green Seasoning, scotch bonnet pepper, mustard and clementine juice. Whisk to combine.

I created a bed with some of the pumpkin slices to sit the snapper on and added the remaining pumpkin and bell peppers around it. You may hit the snapper with additional salt and black pepper, but I’m trying my best to cut back on my sodium intake. Drizzle on the dressing over everything, including the underside of the fish. you’ll notice that I gave the fish a few cuts to help it cook evenly and for the marinade to penetrate it a bit.

Now stuff the cavity of the fish (belly) with that wicked pumpkin stuffing we made earlier. What cannot fit can sit on the outside of the fish.

Have your grill between 375 – 400 F, then place the pan in the middle to roast uncovered.

If using an indoor oven, I’d go at 375 F on the middle rack. During the cook time I did spoon the oil at the bottom and drizzled the fish and vegetables with it. This helps to get a lovely golden color.

Depending on the size of the fish you use, it will take between 25-35 minutes to cook. Basically you want the pieces of pumpkin to be soft (use a pairing knife) and the fish itself to be firm and flaky.

I did add some leaves of parsley the last 5 minutes of cooking (from my garden) and once the pan was out of the grill, I squeezed on some fresh lemon juice over everything.

Another summertime hit IMHO!

Seafood

Fried Sardines As It’s Done In The Caribbean.

1 Comment on Fried Sardines As It’s Done In The Caribbean.

Back in 2010 I shared a similar recipe where I used Smelts, as it was the only fish I could source back then to satisfy a craving I had for a childhood fave… fry dry! I’ve since elevated my mom’s recipe to put my touch and lay some claim to it. No disrespect mom!

You’ll Need…

2 lbs sardines (cleaned)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon curry powder
1 1/2 tablespoon Caribbean Green Seasoning
2 cups veg oil (for frying)
1 cup all purpose flour
2-3 tablespoon olive oil
6 cloves garlic (diced fine)
1 onion (sliced)
4 birds eye pepper
3 scallions (chopped)

  • Season the oil with 2 cloves of garlic + 3 bird’s eye pepper.
    lemon (juice)

Gut (or ask your fish monger to do it for you), clean and wash the sardines (use lemon or lime juice or vinegar along with cool water to wash the fish). Then season the cleaned Sardines with salt, black pepper, Caribbean Green Seasoning and curry powder. Mix well and allow to marinate for 10 minutes.

Heat 2 cups of vegetable oil in a wide pan on a medium flame, add the garlic and chili as it heats up. This step will flavor the oil a bit.

Dust the seasoned fish in the flour (shake off excess flour) and place the flour-dusted fish in the hot oil. Be careful when adding the dusted fish to the hot oil.

Cook on each side for about 3-5 minutes.. a crust will form and you’ll get a dark golden color. Remove and drain on paper towels. Don’t crowd the pan, so I’d recommend frying then in batches. Vent your kitchen to avoid the entire house smelling like fried fish or cook outdoors if you can.

Once the fish are all fried, it’s time for step two. Heat 3 tablespoon olive oil in a frying pan.. while the oil is still cold add the onion, scallion, birds eye chili and garlic.. bring it up to a simmer and allow it to gently fry and flavor the oil. It will take about 4-5 minutes.

Place the fried Sardines in a heat-proof bowl and pour the now seasoned hot oil over the fried sardines and toss to coat. Note – you can get away with using 2 tablespoon of the olive oil if you want to cut back on the use of oil.

If you recall we stared by flour dusting the fish before frying them. That flour crust will soak up the flavored oil and you’ll be amazed how delicious these will be.

Squeeze on some fresh lemon juice and enjoy. Remember these will be spicy! Serve warm please.

Serve as a side or as a snack when enjoying adult beverages with your friends. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Seafood

Jamaican Escovitch Kingfish.

2 Comments on Jamaican Escovitch Kingfish.

While this recipe is traditionally done with crisp fried whole fish (usually Red Snapper) in Jamaica, I quite like to done with Kingfish… one of, if not my favorite fish. Basically a quick, spicy vegetable pickle poured over the fried fish, so the recipe itself is very forgiving as you can easily over-cook the fish and still have great results.

You’ll Need…

5-7 slices of kingfish
1 tablespoon Caribbean Green Seasoning
3/4 tablespoon sea salt (divided)
3/4 teaspoon black pepper (divided)
3/4 cup all-purpose flour
2 cups veg oil
2 large onions (sliced thick)
1/2 carrot (julienne)
6-8 pimento berries (allspice)
2 cloves garlic (smashed)
1 scotch bonnet pepper (sliced thin)
bell peppers (assorted colors – sliced thin)
1 1/2 cup white vinegar
2 tablespoon white sugar

NOTE! In the video below I explain why I like dusting the seasoned fish in flour and why I seasoned the pieces of Kingfish as I did.

The Kingfish steaks were about 1 inch think, washed (cool water and the juice of a lime – lemon or white vinegar works too), drained and seasoned with the Caribbean Green Seasoning, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix well and allow to marinate as we prepare the vegetables for the Escovitch sauce.

Basically all you have to do is cut the bell peppers the same thickness and the carrot a bit thinner. The Scotch Bonnet pepper will make this SPICY, so please be aware of this. But we’ll balance things with the sugar. Wear gloves when handling such hot peppers, wash your hands with soap and water after and remove the seeds and white membrane if you want to control the heat a bit.

In a sauce pan on a medium heat add the vinegar and pimento berries, bring to a boil, then add the carrot pieces (since this is the toughest thing that goes in the pickle). Simmer for 3 minutes, then add the bell peppers, onion (sliced thick rounds), garlic, remaining salt and black pepper, followed by the sugar to bring the balance I spoke about above.

As it comes to a boil, reduce to a gentle simmer as we get to frying the fish. Dust the seasoned fish pieces in the flour and set aside as your vegetable oil comes to temperature in a wide pan.

Fry the fish a few pieces at a time as to not crowd the pan. I did mine about 4-5 minutes on each side, then onto paper towels to help soak up some of the oil as I did the next batch. You’re looking for a dark golden color. The flour dusting will help you get this color, plus that same crust will act as a magnet for the Escovitch sauce when we pour it on.

After 8 minutes, turn off the heat under the sauce and let it sit until we’re done frying the fish.

Arrange the fried fish on the platter you’ll be serving it on, then pour the Escovitch sauce over it. Or serve on the side. You’ll get notes of spice (pimento), sweet and SPICY with a slight crunch from the vegetables. Add more sliced Scotch Bonnet (any fav pepper) if you want more of a KICK!

Save any remaining Escovitch Sauce in a glass jar in the fridge for up to 2 weeks. Got lame fried chicken? Pour this sauce over it and BAM! You’ve got something truly unique. That recipe (not the lame fried chicken), but Escovitch Fried Chicken will soon come.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Seafood

Outstanding Oven Roasted Fish.

Leave a Comment on Outstanding Oven Roasted Fish.

Here’s one of those meals which takes me back to the Caribbean, but not as a child… as we never had this version of fish growing up in our house. I think the only fish dish we had which came out of the oven, was when mom made baked salmon. However, it does give a level of comfort as it reminds me of my travels throughout the Caribbean as an adult (tourist).

You’ll Need…

1 2-3 lb fish (I prefer ocean fish)
2 scallions (chopped)
1/2 medium onion (diced)
2 pimento peppers (sliced)
1/3 cup + 2 tablespoon olive oil
1 stalk celery (diced)
4 cloves garlic (divided)
10 okra (divided)
1.5 lbs pumpkin (divided – dice and sliced)
1 lemon
8 small bell peppers
1 1/2 teaspoon black pepper (divided)
1 teaspoon sea salt (divided)
1/2 teaspoon grated ginger
6-8 sprigs thyme (divided)
1 tablespoon golden brown sugar

NOTE! If doing this dish gluten free, please go through the full list of ingredients to make sure they meet with your gluten free dietary requirements.

Prep the vegetables.

Lets prepare the stuffing for the fish as I want it cool before use. In a saucepan add a tablespoon and a half of olive oil, followed by the diced onion, celery (including any leaves), scallions, 1/2 the thyme (leaves only) and stir.

After 3 minutes on low heat, add 1/4 the black pepper, 1/2 the salt, 3/4 cup diced pumpkin, 1/2 the garlic, 4 okra cut into 1 cm wheels and continue cooking on low.

Add the pimento peppers (1/2 cup diced bell peppers will work too), grated ginger (the ginger will give it a peppery note) and stir well.

5 minutes and you can turn off the stove and allow it to cool.

It’s time to make the sort of dressing. Add 1/3 cup olive oil to a bowl and mix in the remaining salt, black pepper and the remaining thyme leaves, garlic and lemon juice. Whisk!

I washed and prepped my fish (pat the fish dry), then I sprayed my baking tray with cooking spray (oil). I then made made 3 cuts down the belly of the fish holding my knife on a 45 degree angle (watch the video below). Now it’s time to pour or brush on the dressing we made. Get the belly cavity and make sure some gets into the cuts we made too. For easier clean-up after may I recommend lining your baking tray with foil or parchment paper.

Now it’s time to add the ‘cooled’ stuffing we made earlier into the belly cavity of the fish. Yes, it will spill out.. we want this actually.

To make it to a full meal, it’s time add the remaining pumpkin (skin on is fine), remaining okra and tiny sweet bell peppers. Spoon on the remaining dressing to cover everything.

  • add a bit more salt and black pepper on top of everything if you want.

Sprinkle on the brown sugar on the pieces of pumpkin to add a bit more sweetness as it roast. I sliced the pumpkin about 1 1/2 cm thick.,

Into a 425 F (preheated) oven on the middle rack uncovered as we want to get that oven-grilled effect (char) on everything.

Feel free to sprinkle on some fresh lemon or lime juice as you take it out of the oven. This is guaranteed to become a HIT in your house. Feel free to use your fav fish in making this dish. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Seafood

Grandma’s Traditional Fried Herrings.

Leave a Comment on Grandma’s Traditional Fried Herrings.

Fry Dry! Small ocean fish marinated in a classic Caribbean marinade, then fried until crisp. Such a simple dish, but deep in tradition (our family’s recipe goes back about 150 yrs) . Just about every Caribbean household got their own version of making this dish.. today I’ll share my grandma’s take on it.

You”ll Need…

2 lbs herrings (cleaned)
1/2 lemon (juice)
1 teaspoon curry powder
3/4 teaspoon salt
1/2 teaspoon black pepper
I tablespoon Caribbean Green Seasoning
1/2 teaspoon pepper sauce (hot sauce)
1 clove garlic (crushed)
1/2 cup all-purpose flour

Clean (or ask your fish monger to do it) and wash the herrings with lemon juice and cool water. Drain and season with salt, black pepper, curry powder, garlic, Caribbean Green Seasoning and peppersauce (or your fav hot suace). Mix well (be gentle as you don’t want to break-up the fish) to coat evenly and marinate for about 1 hour. Try to get some of the seasoning
into the belly cavity of the fish. For additional flavor you may grate in a small onion too!

Set up your frying station. Flour (on a plate), Seasoned fish, frying pan and a plate lined with paper towels.

Heat oil on medium heat, dust each fish in the flour (not heavy) and pan fry the fish until they are crisp. Takes between 3-4 minutes on each side. The goal is to have fried (crisp) dry fish.

Fry in batches to not crowd the pan and place on paper towels to drain off excess oil.

Quick, simple and very tasty. I recall days when my grandmother would have boiled rice, split peas dhal and this fry dry herring (sardines and smelts will work great too) . Yea, fire roasted coconut chutney would be the spicy condiment of choice back then.