Caribbean Style Grilled Seafood Soup Recipes

CARIBBEAN FISH SOUP

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.

GRILLED CARIBBEAN SALMON PACKS

Steps:

• Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil; spray each piece with cooking spray.
• In large bowl, mix rice and broth; let stand about 7 minutes or until broth is almost absorbed. Stir in bell pepper and onions. Place 3/4 cup rice mixture on center of each sprayed foil piece. Top rice with salmon. Sprinkle each salmon fillet with 1/4 teaspoon salt; top with 2 tablespoons chutney and 1/4 cup pineapple chunks.
• Fold foil over salmon and rice mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets over medium heat 12 to 18 minutes, rotating packets 1/2 turn after about 6 minutes, until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.

CARIBBEAN GRILLED RIBEYES

Steps:

• Place the first six ingredients in a blender; cover and process until blended. Pour into a shallow bowl. Add steaks; turn to coat. Cover and refrigerate at least 2 hours., Drain and discard marinade. Grill steaks, covered, over medium heat or broil 3-4 in. from heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

CARIBBEAN GRILLED SHRIMP

Steps:

• Prepare your shrimp, and leave in the fridge until you're ready.
• Next, mix the rum, brown sugar, cayenne pepper, ground pepper, chopped basil, olive oil, garlic salt and juice from 2 of the limes.
• Using a chocolate grater, add the zest from the third lime to the mix.
• Use the juice from the last lime, and add that to the mix as well.
• Place your shrimp into the liquid, and leave for between 1 - 2 hours. (60 minutes seems to be the magic number for us, because after that, the rum is a little overpowering).
• Grill on a hot barbeque about 2-3 minutes each side, or until pink. The caramelisation is amazing!
• In absence of a barbeque, pan frying or broiling is good too.
• We serve on stir fried vegetables (using the juice from the mix) and pasta.
• ENJOY!

GRILLED CARIBBEAN CHICKEN

Steps:

• In a nonporous glass dish or bowl combine the orange juice, lime juice, chutney, ginger, oil, pepper sauce, oregano and cloves. Mix all together and add chicken. Toss to coat, cover dish and place in refrigerator. Marinate overnight.
• Preheat grill to medium high heat or set oven to broil
• Remove chicken from dish (dispose of remaining marinade) and grill or broil the chicken 6 inches from the heat source.

CARIBBEAN-STYLE GRILLED SEAFOOD SOUP

Steps:

• Over a hot fire, grill each kind of seafood separately. The shrimp will take approximately 3 to 4 minutes per side, the scallops 3 minutes per side, the kingfish 5 minutes per side, and the lobster 4 minutes per side. As each is done, remove it from the grill, and set aside. (Note: You are looking for the seafood to get some color on its surface: Don't worry too much about cooking it completely, since it will finish in the broth.).
• In a large saucepan or soup pot, heat the oil until very hot but not smoking. Sauté the onion and celery in the hot oil until clear, about 5 minutes. Add the garlic, and sauté an additional minute.
• Add the wine, clam juice, cumin, and allspice to the pot, and bring to a simmer.
• Add the sweet potato, okra, and tomato, and continue to simmer for 30 minutes.
• At this point, add any of the seafood that is not completely cooked, and simmer for 4 more minutes.
• Just before serving, add the remainder of the seafood, and simmer for 1 minute, just to warm it through. Remove the pot from the heat and add salt and pepper to taste. Just before serving, toss in the lime juice, chili peppers, and cilantro, and stir briefly.