Local fish, local flavour

OUR local fish inhabiting our waters lend to some delicious dishes both traditional and non-traditional. King Fish, Carite, Marlin, Red Fish, Shark are some of the popular local fish choices we all turn to when in that mood for fish.

Fish Broth, Stewed fish with Dumplings, Bake and Fried Fish the list goes on and on. Here are just some of our favourites. Visit www.trinicookstt.com for more recipes.

STEWED FISH WITH

TURMERIC,GINGER & KALE

• 2 lbs fish steaks, carite or king fish

• Juice of 1 large lime

• 1 ½-inch knob fresh ginger, minced

• 3 cloves garlic, grated

• 1 Tbsp turmeric powder

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• 2 Tbsp pureéd green seasoning (chives, chadon beni, thyme)

• few dashes Worcestershire sauce

• 1 tsp pepper sauce (optional)

• 4–5 kale leaves, stem removed

• 1 medium onion, sliced

• 1 Tbsp ketchup

• 2 medium tomatoes, diced

• 1 oz butter

Season fish with lime juice, salt, Worcestershire sauce, turmeric, ginger, paprika, green seasoning and garlic. Place in refrigerator and marinate for a least 1 hour.

In a large, heavy pot, add the butter at the bottom of the pan. Add the onions, kale, tomatoes. Place the fish slices in the pot on top of the vegetable mixture and any excess marinade. Add a little water, approximately 1 ½ cups or just enough to just cover the vegetables.

Cover and cook over medium heat for 10–15 minutes.

Add the ketchup and pepper sauce and mix into the fish. You can add a little more water if needed. Taste and adjust seasoning if necessary. Continue to cook for an additional 5–7 minutes

Serve with ground provisions and/or dumplings.

FRY DRY FISH

SANDWICHES

• 1 lb cooked fry dry

• 4–6 hops bread or other bread rolls

• lettuce

• tomatoes

• mayonnaise

• mustard

• pepper sauce

• cheese (optional)

Cut the hops bread in half. Spread the bottom half with mayonnaise.

Place 3–4 fry dry fish on the bread, then top with the remaining ingredients.

Serve.

HERB INFUSED

ROASTED FISH

• 2–4 whole cro cro or red snapper, cleaned

• 6–8 sprigs of fine thyme

• 3–4 stalks of rosemary

• 4–6 garlic cloves, crushed

• 2 medium tomatoes, sliced

• 2 limes/lemons, sliced

• salt and pepper

• olive oil

Score fish lightly, don’t cut too deep. Squeeze the juice of 1 lime all over the fish.

Season fish with salt and pepper, rubbing inside cavity; fill each cavity with a sprig of thyme and a stalk of rosemary, as well as a couple slices of lime/lemon.

Preheat oven to 400 degrees F.

Slice tomatoes and line the cavity of each fish with slices, drizzle with olive oil on both sides, and bake uncovered for 25 to 30 minutes.

FISH TACOS

• 4–6 tilapia fillets, halved lengthwise

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp paprika

• 1 tsp chilli powder

• ½ tsp cumin

• 1 Tbsp fresh green seasoning

• juice of 1 lime

• ¼ tsp pepper sauce

• flour for coating

• tortilla wraps

• chopped lettuce

• diced tomatoes

• thinly sliced onions

• grated cheese

• avocado slices (optional)

• creamy dressing

• oil for frying

Season the fish with salt, black pepper, paprika, chilli powder, cumin, green seasoning, lime juice and pepper sauce. Let marinate for a while, at least ½ hour.

Heat the oil, about ½ inch deep in a frying pan over medium-high heat.

Lightly coat the fish fillets in flour, shaking off any excess. Place in the hot oil in batches, being careful not to crowd the pan. Fry until golden-brown on one side (a few minutes), then turn and finish cooking on the other.

Place the cooked fillets on a paper towel to drain any excess oil.

Prepare the fillings for the tacos.

Assemble the taco with the lettuce, fish, tomatoes, onions, avocados, cheese and dressing. Fold and enjoy.