Quick, easy, and absolutely delicious Fish Casserole Recipe made with seasoned fish fillets in a buttery casserole, topped with sherry thicken seafood (shrimp or crab), and sprinkle with Parmesan cheese.
Quick Fish Casserole Recipe Ingredients:
2 lbs fish fillets
1 cup cooked seafood (shrimp or crab meal)
2 tablespoons grated Parmesan cheese
1 tablespoon butter
1 tablespoon sherry
½ tablespoon flour
1 can frozen shrimp soup (thawed)
How to make Quick Fish Casserole:
Wash and prepare fish for marinating. Allow fish to marinate for 2-3 hours. Then place seasoned fillets in buttered casserole. Cover with soup, and then spoon seafood on top. In a pan over heat, thicken sherry with flour and pour it over seafood. Sprinkle with cheese, dot with butter and bake at 375F for about 25 minutes. Serve hot.
Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.
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Creole Poached Fish or Poisson en Blaff, is the easiest way to prepare delicious Caribbean style creole fish with red snapper(or any other type Red-fish), poached in white wine, marinated in lime juice, crushed allspice and garlic with the seasoning and chopped chilli.
Poached Fish can it be prepared in 10 minutes or less, and it will not stink up the house the way broiling or frying fish can, and it tastes simply delicious.
Creole Poached Fish Recipe Ingredients:
4 Small red snappers
600ml/ 1 pint water
150ml/ 1/4 pint dry white wine
1 small onion, sliced
3 spring onions, chopped
1 garlic cove, peeled
1 sprig of fresh thyme
1 bay leaf
1 sprig of parley
A few chives
1 fresh red chilli
2 allspice berries
Boiled rice and fried bananas, to serve
For the marinade::
Juice of 4 limes
2 allspice berries, crushed
2 garlic coves, crushed
salt and freshly ground black pepper
1 fresh red chilli, seed and finely chopped
How To Make Creole Poached Fish:
Wash, clean and scale the red snappers. leaving the heads and tails on. Put dry with absorbent kitchen paper and place the fish in a shallow bowl.
Make the marinade: mix together the lime juice, crushed allspice and garlic with the seasoning and chopped chilli. Pour over the fish and leave to marinade in a cool place for 1 hour.
Put the water wine, onion, spring onions, and garlic in a large saucepan. Make a bouquet garni with the thyme, bay leaf, parsley, and chives and tie together in a small bundle. Prick the chilli all over with a fork, and add to the pan with the bouquet garni and allspice berries.
Bring to the boil and then add the marinated fish. When the liquid returns to the boil, reduce the heat and simmer for 5-10 minutes, until cooked. Discard the bouquet garni. Remove the fish and serve in bowls with the poaching liquid ladled over the top. Serve with rice and fried bananas.
Preparation: 10 minutes + Marinating Time Cooking:10-15 Minutes Serves: 4
Sprinkle 1 teaspoon rum over the fish, and then sprinkle with ginger, salt and pepper. Place in a buttered baking dish and leave for 10 minutes. Preheat the oven to 425°F. Mix together the mayonnaise, the second teaspoon rum, the mustard and the onion. Place the mixture in mounds over the fish. Sprinkle with paprika and bake for 20-25 minutes. Serves 4
Recipe by:Chef Laurel – Ann Morley; Author of Cooking with Caribbean Rum.
The Caribbean on a whole brings to you a unique ethnic and topical collection of foods mix together with herbs and spices. These Caribbean recipes have evolving throughout the years due to the various cultural influences in the art of Caribbean cooking. Caribbean people love food and music. These foods are spicy or mild reflecting the taste of the individual. Some dishes are delicate in taste, subtle in flavor, reflecting years of cross cultural influences.
Caribbean cooking really is a world of its own. Caribbean recipe blog has a larger collection of traditional Caribbean cooking recipes from all the different Caribbean islands, if each island unique way of cooking these recipes. Enjoy and learn more about Caribbean cuisine.
Mustard Sauced Fish Recipe Ingredients:
