Caribbeancodfishsalad Recipes
CARIBBEAN FISH WITH MANGO SALSA
Now for something completely different, how about a little Caribbean/Creole feel? This can be done with fish or with scallops and will wake up the little taste buds. Please forgive me, I am not a real recipe follower, and I change it around all the time. Hope this works for you, love to hear about it. I never wrote it as a recipe, sort of a seat of the pants guy. One item to complete it that I may add is Zatarain's Caribbean Rice®, and in this I add 1/2 red bell pepper and 1/4 cup of fresh pineapple.
Provided by Michaelc
Categories World Cuisine Recipes Latin American Caribbean
Time 1h25m
Yield 5
Number Of Ingredients 23
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.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 36.7 g, Cholesterol 79.9 mg, Fat 7.9 g, Fiber 4.9 g, Protein 29.9 g, SaturatedFat 2.2 g, Sodium 645.6 mg, Sugar 11.6 g
EASY SEAFOOD SALAD
A restaurant quality seafood salad--no pasta, just veggies and whatever seafood you choose to add. This is a basic recipe; feel free to add your own spin (shredded carrots, diced green or red peppers, red cabbage, seasonings).
Provided by Jen K
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Gently mix the shrimp, imitation crabmeat, cabbage, celery, and green onions together in a large bowl. Stir the mayonnaise and sugar together in a separate bowl until the sugar is dissolved into the mayonnaise; add to the shrimp mixture and gently stir until all ingredients are evenly coated.
- Refrigerate for 3 hours to allow the cabbage to soften and the flavors to blend.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 15.7 g, Cholesterol 162.1 mg, Fat 15.7 g, Fiber 3.4 g, Protein 20.5 g, SaturatedFat 2.5 g, Sodium 646.4 mg, Sugar 8.6 g
CARIBBEAN CODFISH SALAD
Native to the Dominican Republic, Trinidad and Tobago, this salad can be served hot or cold. In some areas it is even served for breakfast! Prep time does not include soaking time.
Provided by pammyowl
Categories South American
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 538.2, Fat 34.7, SaturatedFat 4.9, Cholesterol 115.1, Sodium 5414.8, Carbohydrate 7.5, Fiber 3.6, Sugar 2.4, Protein 49
FISH SALAD
Delightfully tangy, aromatic, and light, this is ultimate girl food. Men are not likely to enjoy this dish, but for me it hits the spot.
Provided by Kiska_Kiska
Categories Salad Seafood Salad Recipes
Time 33m
Yield 1
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon coconut oil in a grill pan over medium heat. Season sole fillet with 1 pinch salt; grill until opaque, 4 to 5 minutes per side. Trim off and discard skin.
- Place butterhead lettuce in a bowl. Run a thin knife around each segment of grapefruit; scoop out using a spoon and add to lettuce. Flake sole into pieces over the grapefruit and lettuce. Add scallion and garlic.
- Mix remaining 2 tablespoons coconut oil, sugar, lemon juice, salt, and pepper together in a small bowl. Pour over salad; toss gently to combine.
Nutrition Facts : Calories 540.6 calories, Carbohydrate 27.2 g, Cholesterol 44.9 mg, Fat 42.3 g, Fiber 4.2 g, Protein 19.1 g, SaturatedFat 35.6 g, Sodium 1397.5 mg, Sugar 16.9 g
SALT COD FISH SALAD
Another of Gma's recipes...Gpa's favorite salad. Goes well with boiled sweet potatoes and/or Yucca.
Provided by l0ve2c00k
Categories Puerto Rican
Time 4h35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Soak cod fish in water for about 4 hours. Drain well and boil for 15 minutes. Discard skin and bones.
- Arrange cod fish in platter. Garnish with onions and tomatoes.
- Combine seasoning ingredients, pour over fish. Mix well. Serve cold.
Nutrition Facts : Calories 880, Fat 57, SaturatedFat 8.1, Cholesterol 172.4, Sodium 8270, Carbohydrate 16, Fiber 3, Sugar 7.9, Protein 73.3
PACIFIC ISLAND FISH SALAD
The Oceanian people couldn't have come up with a better dish than this Pacific Island Fish Salad, specially when it comes to culinary creativity. Posted for ZWT7.
Provided by Artandkitchen
Categories < 4 Hours
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the fish into 1 cm (1/2 inch) cubes and put into a bowl. Stir well.
- Then cover with lemon juice, cover with foil and leave for at least two hours. After this time the fish should look like poached.
- Put in a strainer. Keep only 1/4 cup of the juice.
- Chill.
- Chop the onion finely, grate the carrot, partly peel the cucumber and cut into small cubes, slice the capsicum, shred the cabbage and cut the tomatoes into cubes.
- Just before serving combine the fish with the vegetables and toss in coconut milk.
Nutrition Facts : Calories 168.8, Fat 6.3, SaturatedFat 5.8, Sodium 29.9, Carbohydrate 28.9, Fiber 2.2, Sugar 23.2, Protein 1.8
CARIBBEAN FISH SOUP
Not just a healthy soup, it's very tasty too. I always loved this soup while growing up in the Caribbean. To my surprise it turned out to be a good warm-up drink too. Long story short, as I waited for a bus on a very cold and windy winter evening in NYC, I noticed a West Indian restaurant across the street. I ran in to get a cup of coffee or tea. The last thing on my mind was a bowl of soup. They were about to close and the only thing they had was fish soup. I took a small cup and went back to the bus stop. It warmed me up so much and reached such a good place inside me that I ran back for more.
Provided by Toney P
Categories World Cuisine Recipes Latin American Caribbean
Time 2h5m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 203.4 calories, Carbohydrate 35 g, Cholesterol 25.5 mg, Fat 3.3 g, Fiber 2.8 g, Protein 11.6 g, SaturatedFat 0.5 g, Sodium 338 mg, Sugar 3 g
SALT COD FISH SALAD
This is a wonderful salad for the summer. It is a meal all on its own. I some times like to change it around a bit, so instead of potatoes, I will at times substitute the potatoes for chickpeas or black eye beans. This is why I love this salad you can change it around to your own liking, as long as you use the main ingredient, cod, onion, olive oil, and the vinegar, the rest you can add anything. This is one of my favourite ways. In the olden days this would be a poor mans dish, people had to make do with very little, with what ever they had on hand. They had to grow everthing, and only bought what was a necessity, like fish, for here in Portugal back then fish was for the poor. Times have changed and no longer is this a poor mans dish, but rather a dish that can be savored by anyone in general, rich, or poor! I do hope you will give it a try, salted cod may not have a great smell, (LOL) But the taste is wroth it! P.S. In this recipe do NOT cook the cod. of making it
Provided by Mia 3
Categories One Dish Meal
Time P1DT50m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- First soak your cod 24 hours, changing the water 3-4 times.
- Next day remove cod from water and remove the skin and remove all the bones; set aside. You then shred it ( unravel ) with your hand (fingers) and set aside in a bowl.
- Meanwhile cook the potatoes with the skin in salted boiling water.
- Also boil your eggs.
- When all is cooked and cooled you then remove skin from the potatoes and peel the eggs, cut potatoes into bite size pieces, and quarter eggs.
- Now peel the onion and garlic cloves, slice the onion in thin circles and chop the garlic finely.
- Place everything in a glass salad bowl, for the exception of the eggs, and tomatoes that are also sliced into quarters.
- Season to your own taste with the olive oil and vinegar, salt and pepper to your own taste.
- Decorate with the eggs and tomatoes, and olives, sprinkle the chopped parsley over the top. Enjoy. (Serve cold).
Nutrition Facts : Calories 584.9, Fat 24.1, SaturatedFat 4.1, Cholesterol 233.1, Sodium 239.4, Carbohydrate 50.2, Fiber 6.8, Sugar 4.7, Protein 41.5
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