Trinidadian Lime Thyme Fish Recipes

TROUT WITH LIME & THYME

Trout With Lime & Thyme image

This is a delicious and easy preparation for trout; simply marinate for a bit in lime, thyme and garlic and grill, broil or saute as you normally would. It's refreshing and different. Prep time includes marinating.

Provided by EdsGirlAngie

Categories Trout

Time 2h30m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 trout fillets
1 tablespoon olive oil
1 tablespoon minced fresh thyme or 1/2 tablespoon dried thyme
2 cloves garlic, minced
1/2 teaspoon coarse-grind black pepper
1/8-1/4 teaspoon cayenne pepper
1 lime, juice of

Steps:

In a plastic zipper bag, combine all ingredients and mix well to coat the fish fillets.
Allow to marinate in the refrigerator at least 2 hours.
When ready to cook, discard marinade and grill, broil or saute trout as you normally would (I like to saute it for about 10 to 15 minutes total, turning once, until fish flakes easily).

Nutrition Facts : Calories 188.7, Fat 12.1, SaturatedFat 1.9, Cholesterol 45.8, Sodium 42.5, Carbohydrate 3.3, Fiber 0.5, Sugar 0.4, Protein 16.8

NATALIE'S TRINIDADIAN FISH STEW

Natalie's Trinidadian fish stew image

This dish of Caribbean sunshine is perfect for sharing with friend - make sure you marinate the fish in lemon and lime to get a really zingy taste

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 14

Ingredients

2 limes , juice and grated zest of 1, the other halved for serving
1 skinned white fish fillets, such as cod or hoki, about 175-200g/6-8oz each
2 lemons , juice only
2 x 15g packets fresh thyme (you need a lot for the aroma)
¼ tsp white pepper
1 tbsp dark rum
3 tbsp vegetable oil
1 onion , cut into thin rings
a handful of fresh coriander , chopped
2 garlic cloves , chopped
1 beefsteak or 3 normal tomatoes , sliced
2 tsp dark muscovado sugar
shake of Angostura bitters , optional
basmati rice or boiled potatoes and steamed vegetables, to serve

Steps:

Pour the juice and scatter the zest of the first lime into a shallow dish big enough to fit the fish in one layer. Swirl the juice around so it covers the entire surface of the dish. Lay the fish on top and pour over the lemon juice.
Strip the thyme leaves off the stalks and crush them with a pinch of salt and the white pepper using a pestle and mortar to make a rough paste. Tip the thyme paste over the fish and gently massage it in, taking care not to break up the flesh at all. Pour the rum over and give it one last rub. Cover and leave to marinate out of the fridge for about 1 hour.
Heat the oil in a wide shallow pan with a lid. Throw in the onion rings and cook for 4-5 minutes until they begin to soften. Tip the coriander, garlic, tomato slices and sugar in with the onions, stir and cook for about 3-4 minutes until the tomatoes begin to release their juices and everything smells sweet.
Lift the fish from its marinade and nestle it in the pan among the onions and tomatoes. Pour over the marinade, 3 tbsp of water and the Angostura bitters, if you are using it.
Cover the pan and gently cook for 6-8 minutes until the fish flakes easily and the onions are softened but still have some bite to them. Season with salt and pepper. The authentic Trinidadian dish is tangy-sweet with lots of thyme flavour and very limey, so taste the sauce and if you want more tang, squeeze over the remaining lime. Serve with basmati rice or boiled potatoes and steamed vegetables.

Nutrition Facts : Calories 388 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.31 milligram of sodium