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CARIBBEAN STUFFED FISH

with Roasted Corn and Spicy Pineapple Chow

From SHELLEY WORRELL

INGREDIENTS for the CARIBBEAN GREEN SEASONING & CARIBBEAN STUFFED FISH…

  • 2-3 sprigs of Thyme

  • 3-5 Spanish Thyme Leaves

  • 5-7 pieces of Chadon Beni or Culantro Leaves (can use more or less if desired and if not locally available substitute cilantro)

  • 5 Cloves of Garlic (can use more or less if desired)

  • Half-thumb of Ginger

  • 3-5 Caribbean Pimento Peppers

  • 7-9 Stems of Chives or Scallions (can use more or less if desired)

  • 1/2 cup of Fresh Parsley

  • 1 Whole Fish Per Person (Red Snapper, Yellowtail Snapper, Porgies or Sea Bass)

INGREDIENTS for the SPICY PINEAPPLE CHOW & ROASTED CORN…

  • 1 Whole Pineapple (can substitute green mangoes or apples)

  • 3-5 Cloves of Garlic

  • 1 piece Haberno Pepper or Hot Sauce of Choice

  • 5-7 Chadon Beni or Culantro Leaves (can use more or less if desired and if not locally available substitute cilantro)

  • 1 Whole Corn Per Person

DIRECTIONS

  1. Prepare the Caribbean Green Seasoning: Blend in a food processor or blender. Pulse to maintain coarse texture. Refrigerate excess to use in dishes such as peas, beans or to marinade meats. Author’s Note: Can use other vegetables and fresh herbs such as celery, bell peppers, basil, oregano or mint based on taste preferences.

  2. Prepare the Spicy Pineapple Chow: Peel pineapple and chop into one inch cubes. Chop garlic and culantro coarsely, then mix and toss well with pineapple. Add sliced habanero or pepper sauce based on heat preference. Cover and set in the fridge for thirty to sixty minutes. Author’s Note: In the Caribbean it is common to eat whole fish fresh out of the ocean, spicy fruit chows on the beach and ‘roast corn’ is a popular street food typically roasted on/in coalpots.

  3. Cook the Caribbean Stuffed Fish: Wash fish with cold water then soak in fresh lime juice for approximately 15-20 minutes to cut freshness. If desired, create diagonal slits or pockets on both sides based on length of fish (3-5 recommended). Coat the fish with green seasoning including slits and cavity. Sprinkle with celery seeds, fresh ground black pepper and paprika. Stuff cavity with onions, carrots, okra and pimento [allspice] seeds, thyme sprigs, yellow or orange bell peppers and lemon slices. Lightly drizzle with olive oil. Let stand for 15-20 minutes. Wrap with foil or place directly in baking pan lightly coated with olive oil. If using a baking pan, cover dish with foil or wrap fish individually with foil. Prepare on grill or bake in the oven at 350 degrees for approximately 20-25 minutes. Author’s Note: Alternatives for aluminium foil are outer leaves of cabbage or corn husks after lightly dipping in boiling water to soften.

  4. Cook the Roasted Corn: Peel outer leaves of corn leaving two layers of husk and place on grill. Turn corn occasionally until singed. Use tongs to remove corn from grill, let cool. Remove singed husks, place/turn corn on grill until charred on all sides.

Brown Stew Fish

From VANNELL FRANCE

INGREDIENTS

IMG_5678.jpg

  • 3 medium Red Snapper fish - scales removed. Slit the fish with a sharp knife (Sliced king fish can also be used) 

  • 6 limes

  • 3 lemons

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 1 Scotch bonnet pepper

  • 2 cloves of garlic, can be minced or smashed 

  • 1 medium onion cut into slices

  • 1/2 cup of flour

  • 1 tsp paprika

  • 1 tsp salt (or to taste)

  • 1 tsp black pepper

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 2 tbsp all purpose seasoning

  • 2 heaping tbsp of Capital V’s Kitchen Homemade Green Seasoning + more

  • 4-6 pimento seeds

  • 2 tbs of ketchup

  • 2 tbs of soy sauce

  • 1 tbsp of tomato paste 

  • 2 cups + more of boiling water

  • 1 cup of sliced carrots

  • 3 stalks of scallion 

  • 3 plum tomatoes cut into chunks 

  • 4 sprigs of fresh thyme 

  • 1/4 cup of vegetable or canola oil for frying 

DIRECTIONS

  1. Set a kettle to boil. Place fish in a bowl of cold water with the juice of the lemons and limes for at least 30 minutes. Rinse fish and pat dry with paper towel.

  2. Season with dry seasoning. Be sure to season the cavity and in between the slits you cut

    Rub green seasoning all over the fish and inside the slits and cavity. Once seasoned, allow fish to marinate for at least 30 minutes.

  3. Heat oil (just enough to cover the bottom of the pan but not enough to deep fry) 

    Season flour with black pepper and 1tbsp of all purpose seasoning. Place a scotch bonnet pepper and scallion into the oil.

  4. Lightly dredge the fish in the flour then place in the hot oil. Fry fish for about 4 minutes per side until the skin is lightly brown and crisp. Remove fish from the oil and drain on paper towel. Add a little more oil if needed to the same pan.

  5. Add in tomato paste and a teaspoon of green seasoning. Mix to blend and cook down the paste. Add in the veggies plus thyme and scotch bonnet pepper and sauté on a med low heat until they begin to get tender. Add in soy sauce and ketchup and mix well. Add in the boiled water and stir. Check for flavor. Add in additional salt if needed. Add in pimento seeds.

  6. Once sauce comes to a rapid boil, return fish to pan and spoon sauce over the fish.

    Reduce heat to low and simmer for about 6 minutes

    Optional: Place entire pan into the broiler or 450 degree oven just until the fish gets more brown color. 

  7. Remove from pan and serve with the rice of your choice and some fried plantains! 

    Enjoy!