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Spicy baked fish
Spicy Baked Fish Recipe Ingredients:

  • 1 x 1.5-2kg/3-41b sea bass (or bream), cleaned and scaled
  • juice of 2 limes
  • salt and freshly ground black pepper
  • 1 onion, thinly sliced
  • 6 tablespoons olive oil
  • fresh coriander, to garnish
  • For the stuffing:

  • 125g/4oz soft breadcrumbs
  • 50g/2oz butter, melted
  • 1 tablespoon finely chopped chives
  • 1 teaspoon finely chopped coriander
  • 1 small green pepper, seeded and finely chopped
  • ½ onion, grated
  • grated rind and juice of 1 lime
  • pinch of grated nutmeg
  • salt and freshly ground black pepper
  • For the topping:

  • 2 tablespoons oil
  • 1 small onion, chopped
  • 1 garlic clove, crushed
  • 1 fresh red chilli, seeded and chopped
  • 1 tablespoon chopped coriander
  • 4 tablespoons fish stock

How to make Spicy Baked Fish:

1. Make the stuffing: put the breadcrumbs in a bowl and mix in the melted butter and all the ning ingredients. Blend well and then aside to cool.

2. Wash and dry the fish and place in a large dish. Sprinkle it with the lime juice and season inside and Set aside in a cool place for about one hour to marinate.

3. Make the topping: heat the oil in a frying pan and add the onion and garlic. Fry gently until the onion is softened and golden. Add the chilli and continue cooking for 2-3 minutes. Stir in the coriander and fish stock.

4. Remove the fish from the marinade and fill it with the stuffing. Secure with skewers or toothpicks. Arrange the sliced onion in a large ovenproof dish and place the fish on top. Pour over the oil and any remaining marinade, and scatter the topping mixture over the fish. Bake in a preheated oven at 180°C/350°F/Gas Mark 4 for 30-40 minutes. Serve garnished with coriander.

Preparation: 25 minutes + Marinating time
Cooking: 30-40 minutes
Serves: 4

Recipe taken from:Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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Fish Curry

I love this Fish Curry recipe. It’s quite easy to make, and the important thing to remember is that you need to saute the curry powder, cumin, onion, and green tomato together before adding your fish. That’s what gives you that rich curry sauce.

Fish Curry serves well with hot with steamed rice or roti. Try it and tell us what you think by leaving a comment,

Fish Curry Recipe Ingredients:

  • 6-8 fish steaks (thin)
  • 1 teaspoon cumin
  • 2 tablespoon oil
  • 1 oz. curry powder
  • 1 Onion, chopped
  • 1 clove garlic, crushed
  • 2 slices green tomato, finely chopped
  • ½ teaspoon salt

How to make Fish Curry:

Clean, wash, and season the fish. Allow fish to marinate for 2-3 hours. Then pour oil into skillet and place over heat. Add garlic and allow it to become brown. Add curry cumin, onion, salt, and green tomato. Saute vegetables by adding a little water if necessary. Then add about 2 cups water and stir well. Cook until thickened (about 10 minutes). Then add fish and cook in curry sauce for abut 15-20 minutes. Serve immediately with steamed rice.

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

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Saltfish Souse

Saltfish Souse is also an extremely popular weekend breakfast, a party favorite, and has slowly become a traditional Caribbean recipe.

Saltfish Souse is made with saltfish, lettuce, onions, hard boiled eggs, green hot peppers, and lots of olive oil.

Saltfish Souse Recipe Ingredients:

  • 1 Ib. salted dried cod
  • 1 clove garlic, finely crushed
  • 14 fresh green hot pepper
  • ½ teaspoon salt (optional)
  • 1 onion, grated
  • 1 medium tomato
  • 1 tablespoon vinegar
  • 6 lettuce leaves
  • 2 tablespoons olive oil
  • 2 hard-boiled egg

How to make Saltfish Souse:

Soak cod in cold water for several hours, preferably overnight. Then drain well and dry with clean towel. Discard skin, bones and shred into fairly small pieces with fingers. Set aside. Then combine crushed garlic with olive oil in a bowl, mixing well and add vinegar, salt (if necessary), pepper and grated onion mixing well. Add cod, mixing well. Allow to stand for about 30 minutes.

Serve on platter in the centre of circle of tomato slices and lettuce leaves, garnished on top with slices of egg.

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

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