Spicy West Indies Fish Recipes

SPICY WEST INDIES FISH

Steps:

• Soak the fish in lime juice for 30 minutes in a glass pan or non-corrosive dish.
• Remove the fish, reserving the juice.
• Combine the curry powder, cumin, paprika, allspice, ginger, salt, black pepper, and cayenne pepper in a small bowl and stir until well blended.
• Place each fish fillet on an individual sheet of aluminum foil.
• Coat each fillet with the spice mixture.
• Sprinkle a tablespoon of the lime juice over each piece of fish.
• Wrap each fillet tightly in the foil.
• Remove the rack from the grill and lightly oil it with vegetable oil where the fish will placed.
• Make a fire in the grill and heat the coals until they become somewhat white with ash.
• Place the fish packets on the grill and cook for 5 minutes.
• Turn the fish packets and cook for another 3 minutes.
• Open a packet to see if the fish is done. The flesh should be opaque and the skin should pull away from the flesh; flakiness is usually a sign of overcooking.

SPICY WEST INDIES FISH

Steps:

• Soak the fish in lime juice for 30 minutes in a glass pan or non-corrosive dish. Remove the fish, reserving the juice. Combine the curry powder, cumin, paprika, allspice, ginger, salt, black pepper, and cayenne pepper in a small bowl and stir until well blended. Place each fish fillet on an individual sheet of aluminum foil. Coat each fillet with the spice mixture. Sprinkle a tablespoon of the lime juice over each piece of fish. Place a mound of onion on the top of each fillet. Wrap each fillet tightly in the foil.
• Remove the rack from the grill and lightly oil it with vegetable oil where the fish will be placed. Make a fire in the grill and cook for 5 minutes. Turn the fish packets and cook for another 3 minutes. Open a packet to see if the fish is done. The flesh should be opaque and the skin should pull away from the flesh; flakiness is usually a sign of overcooking.

SLIPPERY FISH

Steps:

• Place the rum, orange, and lime juices, and plenty of cracked ice in a shaker, and shake vigorously to combine. Strain into a tumbler filled with ice, and top with the ginger beer. Serve with the orange wedge as garnish.

DIANNE'S FISH SEASONING

Steps:

• Combine the basil, rosemary, parsley, sea salt, black pepper, sage, thyme, marjoram, oregano, celery salt, and garlic powder in a mixing bowl until evenly blended. Store in an airtight container.

SPICY WEST INDIES BBQ MARINADE/SAUCE

Steps:

• Combine all ingredients and let sit to blend for about 30 minutes.
• Use as a marinade/grilling "sauce" for fish, chicken, pork or even vegetables.