Clean, wash and prepare fish for marinating. Allow to stand for 2-3 hours. Pour wine and water into a skillet and bring to a boil; reduce heat, add fish and cook for abut 12 minutes.

Drain and set fish on oven-proof serving dish and keep hot. Then sprinkle fish with blue cheese. In the meantime melt butter and combine with crushed garlic over low heat. Pour over fillet and serve immediately very hot.

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

If you enjoyed this Caribbean Recipe, make sure you Subscribe to Our RSS Feed

Place the fish in a bowl. Mix the onions, chives, sweet pepper, tomatoes, thyme, lime juice and rum together and pour over the fish. Leave to marinate for 1 hour, turning frequently. Melt the butter in a saucepan, add the garlic and sugar and heat until they7ust begin to bubble. Fry the fish in the mixture, add the marinade, Worcestershire sauce, stock and salt and pepper to taste. Lower the heat, cover and simmer for 20 minutes. Serve with lime wedges. Serves 4

Recipe by: Chef Laurel-Ann Morley, Author of Cooking with Caribbean Rum.

If you enjoyed this Caribbean Recipe, make sure you Subscribe to Our RSS Feed

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:

Preparation for Sauce: Put onion, white wine and cilantro stems into a heavy based saucepan, boil and reduce to a syrup and add fish stock and coconut milk. Reduce until a sauce like consistency and strain into a clean pan. Gradually whisk in cold butter and cilantro leaves

Preparation for Fish: Season the fillets well. Drizzle with clarified butter and top with lime slices. Wrap and fold into banana leaf pieces. Bake on a greased tray at 400ºF for approx. 7 minutes depending on the thickness of the fish.

Recipe by: Executive Chef Janice Ryan – Montpelier Plantation Inn, Nevis

If you enjoyed this Caribbean Recipe, make sure you Subscribe to Our RSS Feed

.