Ingredients:

• 3/4 cup plain yogurt
• 1 tablespoon Jamaican jerk seasoning (such as Spice Islands)
• 1 tablespoon fresh lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 4 (6-ounce) swordfish steaks (about 3/4 inch thick)
• Cooking spray

How to Make Grilled Pineapple and Avocado Salad :

Combine the first 8 ingredients in a large bowl. Add fish, turning to coat. Cover and refrigerate for 1 hour, turning the bag occasionally. Then Prepare grill.

Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Recipe by Karen Harris, Cooking Light, MAY 2006 – Photo by Randy Mayor

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

Or share the recipe with your friends:

Ingredients:

How to Make Crab Backs

Heat butter in skillet and add onions, garlic, pepper, celery and thyme. Add crab meat and cook for 2 minutes, stirring all the time. Add lemon juice and salt and cook for another 2 minutes. Remove for heat, stuff backs, sprinkle with breadcrumbs and garnish with parsley and serve hot.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.
Photo by:Michelle Furbacher of michelle -meals.blogspot.com

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

Or share the recipe with your friends:

Rundown is a classic Caribbean recipe that involves cooking foods like crab, mackerel or lobster in coconut milk.

This Jamaican-style Curry Crab Rundown recipe uses chunks of lump crabmeat in a spicy, rich coconut-curry stew…Enjoy!

INGREDIENTS

• 2 tablespoons canola oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 teaspoons finely grated fresh ginger
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 3/4 teaspoon ground allspice
• 3 tomatoes—peeled, seeded and coarsely chopped
• 1/2 teaspoon minced Scotch bonnet or habanero chile
• 1 teaspoon chopped thyme
• Salt and freshly ground pepper
• 2 cups unsweetened coconut milk (from two 14-ounce cans)
• 1 cup water
• 1 pound lump crabmeat
• 3/4 cup chopped cilantro
• Grilled naan and hot sauce, for serving

METHOD

In a deep, medium skillet, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 2 minutes. Stir in the curry powder, turmeric and allspice and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes, Scotch bonnet and thyme and season with salt and pepper. Cook, stirring occasionally, until the tomatoes are just beginning to soften, about 2 minutes.

Add the coconut milk and water and bring to a boil. Simmer over low heat, stirring occasionally, until the sauce is reduced by one-third, about 15 minutes. Stir the crab into the sauce and cook just until heated through, about 2 minutes. Stir in the cilantro and serve with grilled naan and hot sauce.

Recipe by Bradford Thompson via Foodandwine.com

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

Or share the recipe with your friends: