how to season fish Archives | CaribbeanPot.com

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.

Seafood

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

May 2, 2024February 9, 20241 Comment

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.

Gluten Free Seafood

Outstanding Oven Roasted Fish.

June 13, 2021May 24, 2021Leave a Comment

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

Fried Seasoned Red Snapper.

March 15, 2013March 15, 201314 Comments

The only way our mom would get us to eat fish as kids was when she would pan fry King Fish and serve it to us with ketchup and a little pepper sauce. I guess it’s the same way our daughters learned to appreciate fish, as my mom (grandma) would purposely make fried fish when she visited to get them liking something most North American kids passionately hate. Seasoned to perfection and marinated for a couple hrs before they’re dusted in flour and pan fried, this recipe can be adopted for any fish you like. For me, it MUST be sea fish (I’m no friend of fresh water fish) and I want it hot and even better if the skin is a bit crisp.

You’ll Need…

2 lbs Red Snapper
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 onion diced fine
1/2 teaspoon pepper sauce
1/4 teaspoon curry powder
1 teaspoon Caribbean Green Seasoning
2 cloves garlic crushed
1/2 cup flour
veg oil for frying

Notes: I used a Madras curry powder, blended in the Caribbean. You can use finely chopped scotch bonnet instead of peppersauce or any hot sauce you like. I used 3 small Red Snappers.. beware of bones when eating/serving. Feel free to use any type of fish you like as this recipe is very forgiving.

Scale, gut and wash the fish, then pat dry and get ready to marinate. But before you do so, (depending on how large your fish are.. 2 cuts may be necessary) give it a shallow cut across the belly so the marinade will do it’s thing.

Pour everything except the flour and oil on the fish and massage it into the fish (belly cavity and cut/s). Cover and allow it to marinate in the fridge for at least 1 hr.

Put about 2-3 cups of vegetable oil to heat on a med flame and get the seasoned fish ready for frying. Set up a sort of station, with a plate with the flour, the pan with the heated oil and a plate lined with paper towels to drain off the excess oil after frying. WARNING! Be sure to open the windows in the your kitchen and turn on the exhaust fan if you have one. The scent of fried fish will linger.

Dust the fish in the flour, don’t worry about shaking off the marinade as it will be delightful when cooked with the fish. Make sure to cover both sides of the fish, then gently place them into the hot oil. The idea is to cook the fish on each side for about 4-6 minutes (depending on the thickness of the fish you use and how crisp you like your fried fish). After which it’s just a matter of placing on the paper towels, then serve warm. If you’re reheating these, I would recommend doing so in an oven and not a microwave.

IMPORTANT! If you’re using whole fish as I did , do remember there will be bones (choking hazard). This recipe will also work great with fish fillets (bones removed) so that would be a good option if you plan serving this to kids. You may ask why bother with anything but fillets.. if you’ve ever had a fried whole fish, you’ll know how tasty it can be.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

how to season fish

The Ultimate Grilled Snapper.

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

Outstanding Oven Roasted Fish.

Fried Seasoned Red Snapper.

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