Calypso Fish Recipes

CALYPSO BEANS, TOMATO AND POBLANO STEW

Steps:

• In a large pot over medium-high heat add olive oil. When the oil is hot add the onion, garlic, bay leaf, and ham hock; cook for 5 minutes. Add the beans and stir in the cumin, chipotles, chiles, tomatoes, and cilantro; season with salt and pepper. Pour in enough water to cover the beans by 1-inch and bring it to a boil. Cover and cook over medium-low heat until the beans are tender, about 1 hour. Remove the bay leaf and discard; pick the meat from the ham hock, discard the bone, and return the meat to the pot. Taste it and adjust the seasoning. Serve with lime wedges for garnish.

CALYPSO FISH

Steps:

• Place the flour, salt and half the cayenne pepper on a large plate and mix together. Cut the fish into pieces measuring approximately 3 x 2ins and place in the seasoned flour to lightly coat both sides.
• Melt the butter in a large frying pan. Add the fish and cook gently for 3-4 minutes on each side or until light golden in colour. Carefully remove the fish fillets from the pan and keep warm.
• Re-heat the butter in the frying pan. Reduce the heat. Combine the vinegar, cinnamon, mace, cloves and remaining cayenne pepper in a small bowl, and add to the frying pan. Reduce the heat.
• Blend together the water and cornstarch. Stir in the tomato paste and add to the frying pan. Stir in the green pepper and bring the sauce to the boil.
• Arrange the fish on a serving plate and pour the sauce over.

CALYPSO COOLER

Steps:

• Pour the rum, schnapps, and orange juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Pour into a chilled glass, pour in the grenadine syrup, and garnish with the orange slice and maraschino cherries to serve.

CARIBBEAN CALYPSO HOT SAUCE

Steps:

• Stem and seed habanero peppers, wearing gloves.
• Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
• Combine habanero peppers, onion, garlic, lime juice, brown sugar, apple cider vinegar, tequila, salt, mustard powder, and allspice in a blender; puree until smooth.

CALYPSO SHRIMP

Steps:

• Saute garlic and ginger in butter for one minute, add remaining ingredients.
• Add shrimp cook till firm and pink in color.
• Arrange shrimp over rice pour over sauce reduction.
• Enjoy!

CALYPSO BURRITOS

Steps:

• In a large skillet over medium heat, cook and stir the zucchini, carrots and onion in oil for 3-5 minutes or until tender. Stir in the beans, corn, salsa, taco seasoning and cumin. Cook and stir for 5-7 minutes or until vegetables are tender. , Remove from the heat. Stir in cheese and cilantro. Spoon about 2/3 cupful filling off center on each tortilla. Fold sides and ends over filling and roll up.