Island Fish Recipes

ISLAND FISH

Steps:

• Preheat oven to 400°F. Mix dressing, jalapeno and ginger; set aside. Hold banana leaf with tongs and pass quickly across a stove burner on medium heat several times until banana leaf is pliable. (Do not overheat or leaf will become brittle.) Repeat with the remaining leaves. Line 13x9-inch baking pan with the softened leaves, with ends of leaves extending over sides of pan.
• Place fish in prepared baking pan; drizzle with the dressing mixture. Top with the coconut and limes. Fold banana leaves over fish. Top with an empty glass baking dish to hold leaves in place.
• Bake 20 min. or until fish is cooked through. Serve in baking pan.

PACIFIC ISLAND FISH IN COCONUT SAUCE

Steps:

• To Make the Sauce: In a small saucepan mix coconut cream, onion, salt, chilli, lemon juice, and the cornstarch (mixed to a paste with a little of the cold coconut cream).
• Bring the mixture to a boiling point, stirring all the time.
• Do not allow sauce to boil hard as it will become lumpy.
• Simmer for 3 minutes, then remove from the heat.
• Dip pieces of fish in flour seasoned with salt and pepper.
• Brown lightly in hot oil.
• Place the fish in a casserole dish and pour the sauce over the top.
• Garnish with slices of tomato.
• Bake at 300F degrees for 20 minutes.

ISLAND STYLE" FISH TACOS

Steps:

• Marinate fish in herbs and garlic for 1 hour before grilling.
• Combine or blend the Salsa Fresca ingredients 1 hour before serving:.
• Combine the Dressing ingredients in blender until creamy 1 hour before serving.
• To assemble:.
• Grill strips of fresh marinated fish until medium done, reserve.
• Warm tortillas by grilling or steaming. Place a bed of lettuce or your favorite greens (cabbage) on tortilla. Top with grilled fish, creamy garlic dressing and salsa fresca.
• Garnish with cilantro and a lime wedge.
• Serve immediately. Enjoy!

ISLAND SPICED SALMON

Steps:

• In a small bowl, combine the first five ingredients; mix well. Rub over flesh side of fillet; refrigerate for 30 minutes. Place skin side down in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 375° for 20-25 minutes or until fish flakes easily with a fork.

ISLAND CITRUS FISH

Steps:

• Heat dressing in large skillet on medium-high heat. Combine sugar and cumin; sprinkle 2 Tbsp. sugar mixture over fish. Place fish in skillet, sugar side down; sprinkle with remaining sugar mixture.
• Cook 3 to 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.
• Add lime and orange juices to skillet. Cook on medium heat until heated through, stirring occasionally. Remove from heat. Stir in cilantro and mint. Spoon evenly over fish.

ISLAND-STYLE BOUILLABAISSE

Steps:

• For the epis: Put the the oil, the garlic, cloves, scallions, thyme, habanero, lime juice, onion, parsley, salt and pepper in a blender and puree until it reaches a thick consistency.
• For the bouillabaisse: Add 2 tablespoons of the epis to the whole fish and let marinate.
• Clean the mussels by soaking in cold water and removing the beard from each mussel. Clean the clams by brushing with a soft brush to remove all the grit and sand. Then let them soak in cold salted water until ready to cook.
• Add 1 cup of the oil to a large pot over medium heat and saute the garlic, leeks, onions, turmeric and ginger until soft, stirring occasionally, 8 to 10 minutes. Season with salt and pepper. Then add the dried shrimp, shrimp paste, tomato paste, thyme and half of the remaining epis and cook until fragrant, about 4 minutes. Deglaze with half of the wine, the coconut water and fish stock, add the Scotch bonnet chile and simmer on low heat until reduced by thirty percent. Turn off the heat, transfer the contents to a high-powered blender and blend until smooth. Pass through a sieve. Add the stew back to the pot and let simmer on low.
• While stew is simmering, heat a grill pan over medium-high heat to grill the whole fish. Place the fish on the grill and cook on one side until golden, about 7 minutes. Flip and cook the other side until golden and cooked through, about 7 more minutes. Remove from the heat.
• While the fish is on the grill, in another large pot heat the remaining tablespoon oil over medium heat with the remaining epis and the shallots. Cook until soft, 8 to 10 minutes. Add the clams and deglaze with the remaining wine. Ladle some stew into the pan and cover until the clams are fully cooked and open, 5 to 8 minutes. Discard any that don't open.
• Add the mussels to the simmering stew and cook until they open, 5 to 8 minutes. Discard any that don't open.
• Plate the grilled fish on a large platter. Arrange the clams and mussels in the stew around the fish.