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Spiny Lobster Bisque

This classic Spiny Lobster Bisque Recipe is a delicious way to enjoy the Caribbean Spiny lobster.

Ingredients:

  • 2 cups of milk
  • 3 cups of cream
  • 4 tablespoons of butter
  • 1/2 cup of tomato puree
  • 1 clove of garlic, minced
  • 1/2 pound of fresh lobster
  • 1/4 cup of all-purpose flour
  • 1/4 cup of minced green onions
  • 1 tablespoon of minced fresh dill
  • 2 tablespoons of dry cooking sherry
  • 1/4 teaspoon of pepper hot-pepper sauce to taste
  • 1 teaspoon of salt

Method

First boil or steam the lobster. Cool and roughly cut the lobster into bite size pieces and set aside. In a large saucepan, melt the butter. Next stir in the green onions and the garlic and saute until the onions are transparent. Now blend in the flour. Cook stirring constantly to blend in with the flour and the butter. Slowly, add in the milk along with the cream, stirring until the mixture is a nice and thick texture. Finally, add the lobster, salt, puree, sherry, tomato, dill weed and pepper. Simmer covered for about 15 minutes.

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coconut-crusted mahimahi

Coconut-Crusted Mahimahi with Pan-Roasted Garlic, Rosemary, and Tomato Sauce is a simple, fresh-tasting dish; a crisp coconut coating keeps the fish moist and gives it real island flair.

Coconut-Crusted Mahimahi Ingredients:
For fish:

  • 4 tablespoons extra-virgin olive oil, divided
  • 1 garlic clove, smashed
  • 2 (5-to 6-ounces) pieces of skinless boneless mahimahi fillet
  • 1/4 cup all-purpose flour
  • 1 large egg, lightly beaten
  • Rounded 1/3 cup grated dried unsweetened coconut

For sauce:

  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, smashed
  • 1/4 teaspoon finely chopped rosemary
  • 1 medium tomato, seeded and cut into 1/4-inch dice
  • 1/2 tablespoon finely chopped parsley
  • 1/2 tablespoon finely chopped chives
  • 1 tablespoon rice-wine vinegar (not seasoned)

Instructions for Coconut-Crusted Mahimahi with Pan-Roasted Garlic, Rosemary, and Tomato Sauce:
Marinate fish:

Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.

Make sauce:

Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.

Marinate fish:

Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.

Make sauce:

Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.

Make sauce:

Coat and cook fish: Preheat oven to 450°F with rack in middle.

Put flour, egg, and coconut in separate shallow bowls. Dredge curved side of each fillet in flour, shaking off excess, then dip floured side in egg and then in coconut. (Discard marinade.)

Heat remaining 2 tablespoons oil in an ovenproof heavy medium skillet over medium heat until it shimmers. Cook fish, coated side down, until coconut is pale golden, 30 to 60 seconds. Carefully turn fish over and transfer skillet to oven. Roast until fish is just cooked through, 6 to 7 minutes. Serve fish with sauce.

Recipe by Chef Roxanne Russell – Gourmet/February 2009

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soup-with-dumplings

I personally believe that no soup or stew is complete without dumplings, and I think nearly everyone on the island will agree with me. Such a simple recipe, but so essential in a Red Bean Soup with pig-snout and with chopped pieces of the ham bone (leftovers from Christmas dinner.)…hmm.hmm..don’t get me started! Thanks you grandma, you’re the best.

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Ingredients:

  • 1/2 lb. flour
  • 2 tablespoons corn flour (optional)
  • 1 teaspoon salt
  • Warm Water

Method:

Combine flour, salt and corn flour. Add enough water to make fairly stiff dough. Drop small quantities of dough in boiling soup or stew. Dough should be rolled into shapes, either round, oblong, or flat (as preferred).

Recipe by:Yolande Cools-Lartigue
Photo courtesy:flour-arrangements.com

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