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Archive for the ‘Caribbean Fish Recipes’


Salted Cod Casserole dish inspired by the Caribbean
Quick and Easy…Caribbean inspired Salted Cod Casserole Recipe.
Salted Cod Casserole Recipe Ingredients:

  • 1 egg hardboiled
  • 1 lb salted cod (boiled)
  • 3 potatoes (boiled)
  • 3 tbsp breadcrumbs
  • 1/2 tsp salt
  • 1 cup milk
  • 3 onions (sliced)
  • 1 tbsp butter
  • 1 tsp pepper
  • 1 tsp garlic powder

How to Make Salted Cod Casserole:

  1. Flake saltfish in reasonably large pieces. The grease casserole dish with butter. Place in dish a layer of sliced potatoes, then a layer of fish, and then a layer of onions.
  2. Sprinkle with pepper, garlic powder and salt. Repeat until all ingredients are used up ending with a layer of fish. Add milk and sprinkle wih breadcrumbs and dots of butter.
  3. Bake at 350F for about 30 minutes. Serve garnished with slices of hard-boilded eggs.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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Raw fish Pickle - Caribbean style recipe
Raw Fish Pickle Recipe Ingredients

  • 1 clove
  • 6 fish fillets
  • 3 cups apple cider vinegar
  • 1 hot pepper, chopped
  • 3 cloves garlic, crushed
  • 2 tbsp salt

How to Make Raw Fish Pickle:

  1. Cut fish into 2″ pieces. Combine vinegar and other ingredients in a large jar.
  2. Add fish, seal well and refrigerated for one week. Drain fish and serve with raw onion slices.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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Caribbean Smoked Fish PieSmoked Fish Pie Recipe Ingredients

  • 1 9″ pie shell (unbaked)
  • 1/2 cup chopped onions
  • 1 green pepper, thinly sliced
  • 2 cloves garlic
  • 1 tsp salt
  • 1 cup smoked fish flakes
  • 1/4 cup roasted almonds (chopped)
  • 1 cup tomato puree
  • 1 egg, beaten
  • 1 tsp tabasco (or hot pepper)
  • 1 tsp lime juice

How to Make Smoked Fish Pie:

  1. Prepare pie shell in dish. In large bowl, combine fish flakes, lime juice, onions, garlic, tabasco or chopped hot pepper and set aside.
  2. Prepare tomate puree by dipping fresh tomates in hot water, skinning, then passing through a sieve. Then whip egg in another bowl.
  3. Combine fish with tomatoes and then add whipped egg. Pour into shell and bake in hot oven 375F for 25 minutes. Serve with green tossed salad.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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