Broiledcaribbeanseabass Recipes

CARIBBEAN-STYLE BEANS AND RICE

Steps:

• Heat a Dutch oven or large, deep pot over medium-high heat. Add the bacon to the hot pot and cook until light brown on both sides. Add the garlic and saute until light brown. Add the drained beans along with the cold water to the bacon and garlic and bring to a boil over high heat. Cover the pot, reduce heat to a simmer, and cook until beans are just tender, about 1 hour. Add the chili peppers, cinnamon, coconut milk, scallions, thyme, allspice, salt, and pepper and bring to a boil. Stir in the rice and, once the mixture has returned to a boil, stir, reduce the heat to low, cover and cook for 20 to 30 minutes, or until the rice is tender and has absorbed all of the liquid. Allow to sit for 15 minutes before serving. Remove the thyme sprigs and Scotch bonnet pepper halves and serve.

BROILED CARIBBEAN SEA BASS

Steps:

• Place fish in a shallow dish.
• Combine cilantro, oil lime juice, pepper sauce and garlic in a small bowl and pour over fish. Cover, marinade in refrigerator 30 minutes or up to 2 hours.
• Prepare black bean and rice mix according to package directions,
• Keep warm.
• Preheat broiler.
• Remove fish from marinade.
• Place fish on rack of broiler pan, drizzle with any remaining marinade in dish.
• Broil 4 - 5 inches from heat 8 to 10 minutes until fish is opaque.
• Serve with black beans and rice and lime wedges.

CARIBBEAN BARLEY SALAD

Steps:

• Bring water and 1/2 teaspoon salt to a boil in a saucepan. Add barley; cover and simmer until tender yet firm to the bite, about 20 minutes. Drain any excess cooking liquid and let cool completely, 20 to 30 minutes.
• Mash 1/4 of the mango against the side of a large bowl using a fork or potato masher. Whisk in lime juice, olive oil, cumin, and 1/2 teaspoon salt. Add barley, remaining mango, black beans, grape tomatoes, red onion, cilantro, and jalapeno; toss until well-combined.

CARIBBEAN BBQ SAUCE II

Steps:

• Heat the olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, and ginger, and cook until tender. Reduce heat to low. Mix in ketchup, brown sugar, molasses, rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.

CARIBBEAN BBQ SAUCE

Steps:

• Place vegetable oil, bacon, and onion in a medium skillet over medium high heat. Cook until bacon is evenly brown and onion is tender.
• Stir tomato sauce and rum into the skillet with bacon and onion, and reduce heat. Simmer about 2 minutes. Mix in lemon juice, brown sugar, and chili sauce. Continue to simmer about 8 minutes.

CARIBBEAN BREEZE

Steps:

• Fill a tall glass with ice. Pour the orange vodka, raspberry vodka, rum, orange juice, pineapple juice, and grenadine over the ice; stir well. Garnish with an orange wedge.

BROILED MISO SEA BASS

Steps:

• Place fish fillets in a large food storage bag or bowl; set aside.
• To make your marinade.
• Combine miso, sake, sugar, ginger & olive oil in a medium bowl.
• Add marinade to the sea bass; seal and refrigerate at least 4 hours.
• Then to make your Mango vanilla sauce.
• Puree the peeled, diced mango, melted butter, whipping cream, vanilla extract, salt & pepper to taste in a blender.
• Refrigerate this sauce until ready to use.
• Place a baking pan on a rack positioned in the center of the oven.
• Heat oven to 450 degrees. Heat baking pan about 10 minutes.
• Remove pan; spray with cooking spray.
• Remove fillets from the marinade, place onto the baking pan.
• Heat broiler and broil fillets until cooked through and top is beginning to look crusty and charred, about 8-10 minutes.
• Remove fillets from oven; then transfer to a plate.
• Spoon about 2 Tblsp. of your prepared Mango Vanilla Sauce over your fish.
• Garnish with green onions and sesame seeds.