Caribbean Compass Yachting Magazine April 2016

APRIL 2016 CARIBBEAN COMPASS PAGE 42
Au the ntic
Caribbean Ways
with Fish
Fish: healthy, delicious, versatile and traditional, it’s the protein dish of choice
across the Caribbean, served any time of the day.
Escoveitched Fish goes way back to colonial times. Similar to ceviche, except that
the fish is fried, the fish is basically pickled — a way of preserving foods in the days
before refrigeration. Now it’s a popular breakfast or brunch treat.
Fish Broth is also popular at breakfast, and has a reputation as a powerful hangover
cure.
Note: When a traditional Caribbean recipe says “fry”, it means fry. This is no time
for any namby-pamby sautéing. It doesn’t mean, however, that the fish should be
overcooked or dry, just sealed and perhaps a bit crisp on the outside.
Grenadian chef Desmond Thomas has shared the following time-tested local recipes
with us, which we know you will enjoy!
Escoveitched Fish
3 pounds fish, sliced in half-inch thick slices (recommended: kingfish, snapper,
jack, dorado or marlin)
juice of 2 or 3 limes or lemons
4 teaspoons black pepper and 4 teaspoons salt, combined
1/2 Cup oil for frying
2 Cups cane or malt vinegar (white or brown)
2 large onions, sliced thinly
1/2 scotch bonnet pepper, cut in strips, or 1/2 teaspoon dried Tabasco pepper
1 teaspoon pimento seeds or whole allspice
1/2 teaspoon whole black peppercorns
Wash fish thoroughly in water to which the juice of limes or lemons has been
added. Dry thoroughly. When absolutely dry, coat the fish on both sides with the
combined salt and black pepper and set aside on paper towels.
Heat oil in a frying pan and fry fish on both sides until nice and crisp. Set fish aside
in a deep Pyrex dish or other non-reactive bowl.
In a saucepan, combine vinegar, sliced onion, pepper, pimento seeds (or whole
allspice) and whole black peppercorns and bring to a boil. Simmer until onions are
tender. Remove from fire and cool. Pour over fish and leave to steep overnight.
Fish Chowder Caribbean
1 pound fish fillets (fresh or frozen)
3 slices bacon, diced
2 Tablespoons butter
1/3 Cup chopped onion
1/3 Cup chopped sweet pepper
2 Cups diced potatoes
3 Cups boiling water
1 green hot pepper, whole
2 teaspoons salt
pinch of sugar
1/4 Cup cubed pumpkin
1/4 Cup rum
dash of Angostura Bitters
2/3 Cup evaporated milk
Chopped parsley to garnish
You can use all one type of fish for this chowder, or a variety. Cut fillets into
chunks about an inch and a half square.
In a deep saucepan, sauté bacon until crisp, and then add butter, onion, sweet
pepper, potatoes, water, whole pepper, salt and sugar. Cover and boil gently for 10
minutes, until potatoes are almost tender.
Add fish, pumpkin, rum and bitters. Cover and simmer for 10 minutes more.
Remove the whole hot pepper. Add evaporated milk and reheat but do not allow to
boil. Garnish with chopped parsley. Serve hot.
Yields 6 to 7 Cups.
Fish Broth
1 small onion
1 medium-sized tomato
1 Tablespoon grated fresh ginger
1 clove garlic, crushed
1 bay leaf
1 sprig fresh thyme
2 Tablespoons butter
1 medium-sized red fish (snapper), cleaned and sliced
4 Cups water
salt to taste
1 lime
2 Tablespoons Angostura Bitters
Chop onion and tomato, combine with grated ginger, crushed garlic, bay leaf and
thyme, and fry lightly in butter, avoiding browning.
Add fish pieces, water and salt to taste. Heat to boiling, lower heat and simmer for
30 minutes. Remove bay leaf.
Add lime and bitters. Adjust seasoning with salt and pepper if necessary. Serve hot.
Calypso Fish
1 pound fish fillets
herbs and/or spices of your choice
2 teaspoons minced garlic
1 teaspoon freshly ground black pepper
1 Cup coconut milk powder
1 egg
1 Cup crushed cornflakes
1 Cup crushed pineapple (canned or fresh), thoroughly drained
Oil for frying
Wash fish fillets, pat dry, and season with herbs and/or spices, black pepper and
garlic. Set aside.
In a medium bowl, mix coconut milk powder with egg. Set aside. With fingers, combine
crushed cornflakes and drained crushed pineapple in another medium bowl.
Dip fish fillets into coconut powder mixture and then coat with crumb-andpineapple
mixture. Fry coated fillets for about three minutes on each side
depending on thickness, or until golden brown. Drain on paper towel and
serve immediately.
Yield 4 servings.
Poached Fish with Orange Sauce
4 fish fillets (fresh or frozen)
1 medium cucumber
1 teaspoon finely shredded orange peel
1 Cup orange juice
1 medium carrot, shredded
1/2 teaspoon salt
1 Tablespoon cornstarch
1 Tablespoon water
Thaw fish if frozen. Rinse fish and dry with paper towels. Measure thickness of
fish. Set aside.
Chop enough of the cucumber to equal 1/2 Cup. Slice the remainder. Set aside.
In an ungreased 10-inch skillet, stir together orange peel, juice, carrot and salt.
Bring the mixture to a boil, reduce heat.
Add fish fillets. Cover and simmer for 4 to 6 minutes per half-inch thickness of fish
or until the fish flakes easily when teased with a fork.
Place sliced cucumber on a platter. Use a slotted spatula to transfer fish to platter
atop cucumber slices. Cover with foil to keep warm.
For the sauce, in a small bowl, stir together the cornstarch and water. Stir into the
mixture in the skillet. Cook and stir until the mixture is thickened and bubbly. Cook
and stir for 2 minutes more. Stir in the chopped cucumber. Spoon the sauce over fish.
Classic Creole Fish
6 Tablespoons oil, divided
1 clove garlic, crushed
1 hot green pepper, seeded and finely chopped
1 3/4 Cups chopped tomatoes
2 bay leaves
1 Tablespoon crushed allspice
Juice of 2 limes
1 Tablespoon hot pepper sauce
Salt to taste
1 Tablespoon brown sugar
2 Tablespoons Angostura Bitters
4 small red snappers
2 Tablespoons seasoned flour
Heat half the oil in a frying pan. Add garlic and hot green pepper and cook for 2
minutes, then add the tomatoes, bay leaves, allspice, lime juice, hot pepper sauce
and salt. Cover and cook gently for 15 minutes, stirring occasionally.
Coat the fish in seasoned flour. Heat the remaining oil in a large frying pan and fry
the fish on both sides until just cooked through. Serve the fish with the sauce.
‘A TRUE IDYLL AWAITS’
Private Villa | Caribbean Sea
Beachfront Cottage | Palm Island
Price: USD 650,000
2 bedroom property on a private island resort
with outstanding 180 degree views.
Tamarind Villa is for sale through
its exclusive agents Grenadine Escape Ltd.
Contact: sales@grenadine-escape.com Phone: + 44 203 468 5592
For viewings quote OPH20 and receive 20% discount on island accommodation