Charred Squid And Conch Buljol With Soused Green Figs And Tomato Chokha Coulis Recipes

SALTFISH BULJOL

Steps:

• To remove excess salt from the fish, bring the fish to a boil in a large pot of water. Drain the water, and repeat the process. Drain the fish, flake, and press liquid out.
• In a large skillet, saute oil, onions, tomatoes, and peppers for 2 minutes. Mix in flaked saltfish, lemon juice, and hot pepper. Cook mixture at a low heat until the moisture has almost completely evaporated.
• Pile the mixture into the center of a serving dish, and arrange lettuce and avocado around it.

SALTFISH BULJOL (TRINIDAD)

Steps:

• Break fish in pieces and place in saucepan with water and boil 10-15 minutes Drain.
• Taste fish at this point to check salt content. If at this point it is still too salty repeat step 1.
• Shred fish with your fingers.
• Heat oil in a skillet and add onion. Stir in the fish, sweet peppers and hot pepper. Fry for 1 to 2 minutes.
• Add the tomato, mix well and cook until tomatoes are just soft. Add freshly grated black pepper. Squeeze half lime over mixture.
• Serve with , coconut bake or other hearty bread and sliced avocado pear.

CHARRED SQUID AND CONCH BULJOL WITH "SOUSED" GREEN FIGS AND TOMATO CHOKHA COULIS

Steps:

• Cook green figs
• In medium saucepan, combine banana chunks and enough cold water to cover by 1/2 inch. Set over high heat, bring to boil, lower heat, and simmer 30 minutes.
• Make conch buljol
• Place conch in colander and scald by pouring boiling water over. Drain and place in medium, nonreactive bowl. Immediately stir in remaining ingredients and refrigerate until ready to use. Allow to marinate at least 1 hour before serving.
• Make squid
• Cut squid tubes in half lengthwise to form 2 rectangles. Score inside of each lengthwise with sharp knife, making parallel shallow cuts close together. In medium, nonreactive bowl, combine squid, olive oil, chiles, and garlic and refrigerate until ready to use, at least 1 hour.
• Marinate green figs
• Drain bananas and mash. In medium, nonreactive bowl, stir together bananas with remaining ingredients. Mix well, then refrigerate until ready to use, at least 1 hour.
• Make tomato coulis
• Preheat grill to high. Grill tomatoes until blistered and slightly charred, about 6 minutes. (Alternatively, broil approximately 15 minutes.) Cool, then remove blackened skin, cut tomatoes into quarters, and remove seeds.
• In blender or food processor, pur&eauce;e tomatoes, garlic, and chile. Stir in shado beni, onion, olive oil, salt, and pepper. Refrigerate until ready to use.
• Assemble dish
• Preheat grill to high. Remove squid from marinade and sprinkle with salt and pepper. Grill just until opaque, about 1 minute per side. (Alternatively, broil several minutes per side.)
• Divide mashed bananas among 8 plates; top each mound with 1/8 of conch. (Alternatively, use 4-inch ring mold to shape bananas and conch into neat circle on each plate. Remove mold.) Spoon 1/8 of tomato coulis around each mound, and top each with 4 to 5 pieces squid.

TOMATO CHOKHA

Steps:

• Preheat grill or broiler. Grill or broil tomatoes until they become brown and blister.
• Cook until soft, about ten minutes. remove and cool.
• Peel the tomatoes. Place in a bowl and mash. Set aside.
• Heat oil in a frying pan and add the onion. Saute until translucent, then add the garlic.
• Fry garlic until it turns golden brown, then add nigella seeds and fry until they begin to pop.
• Stir in the tomatoes and saute for about 2 minutes. Season with salt and black pepper to taste.
• Serve with Indian flat bread or as a side dish with rice.

SALTFISH BULJOL RECIPE BY TASTY

Steps:

• Break the fish in pieces, removing any bones, and place in large saucepan with the water and lemons. Boil over medium-high heat for 10-15 minutes.
• Taste the fish at this point to check the salt level. If it is still too salty, repeat step 1.
• Drain and shred the fish with your fingers.
• Heat the oil in a large skillet over medium heat. Add the onion, garlic, scallions, bell peppers, tomatoes, and parsley, and cook for 1-2 minutes.
• Add the saltfish and cook for another 5 minutes.
• Season with black pepper and lime juice, and garnish with cilantro. Serve with sliced avocado.
• Enjoy!