Trinidadian Lime Thyme Fish Recipes

Steps:

• In a heavy bottomed 4-quart saucepan, heat the oil over medium-high heat. Add the sugar and cook, stirring occasionally, until very dark, about 2 to 3 minutes. Add the chicken pieces, ginger, 1 teaspoon of salt, and pepper. Cook, stirring frequently until the chicken is brown, about 5 minutes. Add the tomatoes and break up with a wooden spoon. Add the thyme, 2 tablespoons of parsley, carrots, potatoes, and hot water. Cover the pan and simmer until the chicken is cooked through and the vegetables are tender, about 40 to 45 minutes. Season with salt and pepper, to taste. Transfer to serving bowls and garnish with the remaining parsley.

Steps:

• Fried Bake:.
• Sift flour, salt and baking powder.
• Add enough water (around 2 1/2 cups) to make a soft dough.
• Knead for about 10 minutes.
• Leave to rest for 1/2 hour or more.
• Divide into 6 portions.
• Flatten each portion to a a diameter of 5 to 6 inches; and 1 quarter inch thick.
• Oil hands to prevent the dough from sticking to your hands.
• Fry in hot oil untli brown, turning once.
• Drain on kitchen paper.
• Fried Fish:.
• Combine chive, thyme, garlic, salt and pepper sauce.
• Marinate fish in lime and salt for about 15 minutes.
• Drain well and rub with seasoning mixture.
• Dip fillets in flour.
• Dip fillets in egg.
• Dip fillets in breadcrumbs.
• Fry on both sides until brown.
• Drain throughly on kitchen paper.
• The author of this recipe suggested coleslaw as a condiment for the sandwiches.
• He tossed some tomatoes and watercress with olive oil, salt and pepper, and suggests a sauce which combines diluted mango chutney with ketchup and chopped garlic.
• When slicing fried bake, don't do it all the way through, then insert the shark fillet and top it with the condiment you like the most. Be creative.

Steps:

• Arrange fish in single layer in 13x9x2" glass baking dish. Mix lime juice, green onion, garlic, thyme and chile in small bowl; season with salt and pepper. Spoon over fish; let stand at room temperature at least 20 minutes and up to 1 hour.
• Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish on both sides with salt and pepper, then flour. Working in batches, add fish to skillet and cook until golden and opaque in center, about 2 minutes per side.
• Cut off then slice from each warm pita forming opening. Stuff with fish, lettuce and tomato. Serve with desired condiments.

Steps:

• Pour the juice and scatter the zest of the first lime into a shallow dish big enough to fit the fish in one layer. Swirl the juice around so it covers the entire surface of the dish. Lay the fish on top and pour over the lemon juice.
• Strip the thyme leaves off the stalks and crush them with a pinch of salt and the white pepper using a pestle and mortar to make a rough paste. Tip the thyme paste over the fish and gently massage it in, taking care not to break up the flesh at all. Pour the rum over and give it one last rub. Cover and leave to marinate out of the fridge for about 1 hour.
• Heat the oil in a wide shallow pan with a lid. Throw in the onion rings and cook for 4-5 minutes until they begin to soften. Tip the coriander, garlic, tomato slices and sugar in with the onions, stir and cook for about 3-4 minutes until the tomatoes begin to release their juices and everything smells sweet.
• Lift the fish from its marinade and nestle it in the pan among the onions and tomatoes. Pour over the marinade, 3 tbsp of water and the Angostura bitters, if you are using it.
• Cover the pan and gently cook for 6-8 minutes until the fish flakes easily and the onions are softened but still have some bite to them. Season with salt and pepper. The authentic Trinidadian dish is tangy-sweet with lots of thyme flavour and very limey, so taste the sauce and if you want more tang, squeeze over the remaining lime. Serve with basmati rice or boiled potatoes and steamed vegetables.