COOKING CARIBBEAN STYLE
SEAFOOD
Fish with Coconut Sauce
3 cloves garlic
2 teaspoons salt
3 tablespoons lime juice
1 teaspoon oregano
fresh ground pepper to taste
2-3 lbs white fish fillets
flour
1/2 cup oil
1 onion, chopped
1 guina pepper, chopped
1 bay leaf
2 cups coconut milk
3 tablespoons tomato paste
Crush 1 clove garlic, salt, 2/3 of the lime juice, 1/2 of the oregano and the pepper. Mix well and put aside for 30 minutes. Strain, pour over fish fillets and marinate for at least 1 hour. After marinating, dry fish, dredge with flour, and fry in oil until golden brown. Remove fish from pan. Crush remaining garlic, and saute with onion and pepper until tender. Add seasonings, coconut milk, and tomato paste. Cook for 3 to 5 minutes.
Add remaining lime juice. Cook another 2-3 minutes. Serve fried fish with sauce poured over it. (serves 6)
Conch Fritters
2 cups water
1 tbsp. accent
1 tbsp. garlic powder
1 tbsp. seasoned salt
1 tbsp. black pepper
3/4 tbsp. thyme
4-6 cups self-rising flour
3 lbs. Conch meat (fresh ground)
1/2 cup ground carrot
1/2 cup ground onion
dash hot pepper sauce
Mix together first 6 ingredients. Add enough flour to form a thick batter. Then add the remaining ingredients. Batter should be stiff enough to roll like a meatball. Roll in flour and drop into oil heated to 350 degrees. Cook until brown. Serve with tangy cocktail and tartar sauce. Serves 15 (cocktail guests).
Marinated Conch Salad
1 cup ground raw conch (1/2 pound or about 3 conch)
1/2 cup lime juice, fresh squeezed
1/2 cup onion, finely chopped
2/3 cup green pepper, finely chopped
1/2 cup celery, finely chopped
1 cup tomato, chopped
1 clove garlic, minced
1/4 cup olive oil
2 teaspoons parsley
1/4 teaspoon oregano
1/8 teaspoon curry powder
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon or more Tabasco sauce (to taste)
Combine all ingredients, refrigerate. Marinate at least four hours.
Serve chilled with crackers. Serves 10.
Conch Soup
3 lbs. conch meat, thawed if frozen
Juice of 2 limes
3 quarts water
4 potatoes, cubed
half teaspoon crushed thyme
3 green onions, finely chopped
2 jalapeno chiles (piment) or ground pepper
salt
Rinse any grit from conch and pat dry, then squeeze lime juice over meat
and rub it in with your fingers. Cut conch into small cubes. Bring water
and conch to a boil in a medium saucepan. Reduce heat, cover and simmer until tender, about 2 hrs.
When conch is tender, add potatoes, thyme, green onions and chiles. Season to taste with salt
and black pepper. Bring to a boil, then reduce heat and simmer until vegetables are tender. Enjoy!
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