Caribbeancodfishsalad Recipes

Steps:

• Place salt cod in cold water to cover. Place in fridge for 24 hours, changing water 2-3 times.
• Debone and skin if needed. Cut into 1 " pieces.
• In a 2 quart saucepan place fish with water to cover, simmer gently until fish flakes easily, about 10 mn.
• Cut avocado into bite size pieces, toss with onion, tomatoes, olives and fish.
• Whisk oil, lemon or lime juice and pepper. Toss with salad.

Steps:

• Preheat the oven to 450 deg F.
• Cut 2 sheets of aluminium foil, 12 x 24 inches.
• Fold each sheet of foil over to make a square of double thickness.
• Brush a little oil on the centre portion of each square.
• rinse the fish and prepare all of the ingredients.
• Place a fish fillet on each square.
• Top with the capsicum, and sprinkle with the oliv oil, spring onions, cilantro, lime juice, chiles, salt and pepper.
• Fold the foil into airtight packets.
• Bake for 20 minutes.
• Open carefully[to avoid a blast of steam], and check that the fish is done.
• Transfer the fish,vegetables and juices to serving plates.

Steps:

• In a large pan add oil, turn on heat to medium.
• Add shrimp and cook for 2 minutes.
• Stir in the onions, peppers, ginger and garlic.
• Cook for 3 minutes, stirring often.
• Add olives, orange juice, curry powder, salt and red pepper flakes.
• Bring to a boil.
• Reduce heat and simmer 3 minutes.
• Remove from heat.
• Stir in orange segments, cherry tomato halves, butter and lime zest.
• Toss.
• Divide mesclun between 6 bowls.
• Toss shrimp dish one more time and divide evenly between bowls.
• Serve.

Steps:

• Heat small sauce pan on medium flame and add olive oil.
• Saute onions for 3-4 minutes.
• Add garlic, jalapenos, and lime zest and sauté for 2 minutes.
• Add chicken broth and lime juice and reduce by 1/3.
• Add salt and pepper to taste.
• Add ½ coconut milk and reduce 5 minutes. Continue to add coconut milk as needed. (This will depend on your taste, if you like thinner or thicker sauces.).
• Finally, whisk in the butter and remove from the heat, add cilantro and chives.
• Serve over fish or on the side.

Steps:

• Preheat oven to 400 degrees F.
• Melt margarine in skillet.
• Add green pepper and 2 tbsp onion.
• Saute until onion is transparent.
• Add almonds, (OPTIONAL) bread crumbs, oregano, one tbsp lime juice, coriander (or parsley), and salt.
• Mix well.
• Spoon filling down centre of each catfish fillet.
• Roll up and secure with toothpicks.
• In shallow baking pan, combine remaining 2 tbsp onion, water, garlic, bay leaf, red pepper and remaining 3 tbsp lime juice.
• Place catfish in pan.
• Bake in pre-heated oven for 30-35 minutes, basting occasionally until catfish flakes easily.
• Remove catfish to serving platter.
• Granish platter with strips of lime peel.

Steps:

• Wash the fish well to remove any traces of blood. Allow to marinate in the bain Antillais (see above) for one to two hours.
• Heat the oil in a stock pot. Quickly saute all the fish, bones and head (except fillets - reserve them in marinade until the end of the recipe). Add the carrots, leeks, giraumon, igname, turnips and tomatoes. Stir to coat with oil. Add two cups of water and the scallions, thyme, garlic, bay leaf and jalapenos. Simmer over medium heat until the fish is completely cooked and beginning to shred and the vegetables can be easily pierced with the tip of a knife. Strain the soup through a fine mesh. Put the vegetables and fish through a food mill with the fine grill in place. There should be three cups of puree and three cups of liquid (if not, add additional water). Add one cup of liquid to the puree. Stir the tomato concasse and white wine into the puree-liquid mixture. Season to taste with salt and pepper.
• Pour the remaining liquid into a small saucepan. Bring quickly to a boil. Remove from the heat and add the reserved fish fillets. Cover and allow to steep for five minutes, or until just done. Meanwhile, heat the puree-liquid and ladle into bowls. Divide the fish between six bowls and serve immediately with crusty French bread.

Steps:

• Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
• In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
• Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
• Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.

Steps:

• Rinse fish with lemon juice; drain.
• Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
• Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
• Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.