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wendy@tstt.net.tt
http://www.caribbeangourmet-tt.com
Fresh
Fish
We
are in the Lenten season right now, and, of course, this
is the time that fish consumption increases on our islands.
The media always bring us stories of the escalating cost
of fish and this usually leaves many of us stunned, as the
price of fresh fish has really skyrocketed in the last few
years. But, don’t despair you can eat your fish and
have it too with my economical fish recipes today.
Yogurt garlic dip
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1/2 cup unflavoured yogurt
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1/4 cup low fat mayonnaise
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2 cloves garlic, minced
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tbs chopped chadon beni (cilantro)
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pepper sauce to taste
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salt to taste
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Combine all ingredients for the dip.
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Stir in chadon beni.
Cornmeal coated herrings
with cilantro yogurt dip
Herrings are relatively inexpensive; try them in this
delightful way!
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2 lbs fresh herrings cleaned and washed in lime
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1 cup cornmeal
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1/2 cup all purpose flour
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1 egg, beaten
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2 cloves garlic minced
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2 tbs minced chives
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1 tbs fresh thyme, minced
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vegetable oil for frying
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Place cornmeal in one plate, place flour in another.
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Place beaten egg in a shallow bowl.
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Combine herrings with garlic, chives and thyme.
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Heat oil in a frying pan or wok.
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Dredge herrings in flour, then dip into beaten egg then
into cornmeal.
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Fry until golden and crisp.
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Serve with yogurt garlic dip.
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Serves four to six as an appetizer
Caribbean fish buljol
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2 lbs fresh fish fillets
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1 tsp minced garlic
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salt and black pepper
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1 tsp minced chives
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2 tbs olive oil
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1 large onion, thinly sliced
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1 pimento pepper, chopped
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1 large tomato chopped
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2 eggs hard boiled
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2 tbs chopped chadon beni or cilantro
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Preheat broiler.
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Marinate fish in chives, salt, black pepper and garlic
and olive oil.
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Place in heat proof platter and broil for four minutes
per side.
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Remove and flake gently with a fork, place in a large
bowl...
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In a non-stick sauté pan, heat 2 tbs olive oil
and sauté onion and pepper for only one minute.
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Remove and add to fish, add tomatoes, and toss. Season
with salt if needed.
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Place fish onto platter, decorate with lettuce and egg
wedges.
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Season with salt and pepper
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Sprinkle on chadon beni.or cilantro
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Serves four to six
Jerked fillets of King fish
with roasted red onions
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6 fillets of King fish 4 to 6 ozs each, about one inch
thick, or any firm fleshed fish
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2 tbs olive oil
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1 large red onion, thinly sliced
For the jerk marinade:
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3 tbs allspice berries, ground
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2 hot peppers (Harbenero, or Scotch bonnet) or more to
taste, seeded and chopped
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8 blades chive, white and green parts
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1 large onion, chopped
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8 cloves garlic
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2-inch piece of ginger
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1/3 cup fresh thyme
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1/2 tsp grated nutmeg
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1 tsp cinnamon
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1/2 tbs freshly ground black pepper
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2 tbs lime juice
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1/3 cup vegetable oil
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In a blender or food processor process the ingredients
to a smooth paste.
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Wash fish, drain well, combine six teaspoons of Jerk marinade
with olive oil.
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Rub one teaspoon of jerk mixture onto each fish fillet,
let marinate for ten minutes.
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Place fish into a greased baking dish, arrange onions
on top.
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Bake for about 10 to 12 minutes, until the fish is tender
and flakes easily with a fork.
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Serves four to six
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