fish recipe cards 7.11.2013

8/10/2019 Fish Recipe Cards 7.11.2013

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C A R I B B E A N F I S H E R I E S T R A I N I N G

A N D D E V E L O P M E N T I N S T I T U T E

FISH PROCESSING UNIT

Recipe


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SALADS

Tuna and Pasta Salad 4-5

Fish and Green Banana Salad 6-7

SAUCES * CONDIMENTS * RELISHES

Black Butter 9

Garlic & Parsley butter 10

Basil Pesto 11

Herb Pesto 12

Tartar Sauce 13

Red Pepper Sauce 14

Mushroom & Tomato stuffing 15

Rosemary Tomato Sauce 16-17

Melongene Stuffing 18

POACHED * SIMMERED FISH DISHES

Chaguaramas Chowder 20-21

Two Fish Provencale 22-23

Cat Fish Gumbo 24-25

BAKED FISH DISHES

Fish & Breadfruit Cakes 27-28

Terrine de Cro-Cro 29-30

Whole Baked Snapper with Sweet Pepper 31-32

Stuffing

DELI FISH DISHES

Analogue of Salmon with Gingered 34-35

Cucumbers

FRIED FISH DISHES

Analogue of Salmon Fried Rice 37-38

Fried Grouper Chinese Style 39-40

Fish Balls 41-42

Fish Tempura (Japanese Dish) 43-44

Salt-Fish Plantain Fritters 45-46

GRILLED FISH DISHESTandoori * Flounder * Sole * Plateau 48-49

Grilled King Fish 50

Pineapple Glazed Cavalli Ribs 51-52

Teriyaki Ingredients & Sauce 53-54

Grilled Fish Wraps 55-56

Herb or Chilli Oil 57


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SALADS


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RECIPE: TUNA AND PASTA SALAD

CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

2kg Tuna steaks

1.5 kg Pasta salad twists

500 ml Mayonnaise

1 pk Carrots

1 Sweet pepper/bell pepper (red)

1 (6inch) Celery stalk

1 sml Onion (minced)

1 doz sliced Olives (stuffed)

2 cloves Garlic (minced)

1 Lime (juiced)

1 bdl Chatedon benni (minced)

4 tbsp Water

1 tbsp Salt (plus extra if required)

White pepper (as required)

Lettuce leaves (as required)

INGREDIENTS


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STEP 1 Prepare a marinade using 4 tbsp water, lime juice, salt, minced garlic and minced chatedon

benni, add fish and marinate 20-30 minutes.

STEP 2 Slice celery stalk and sweet peppers into 1 inch strips and chill, slice carrots similarly and cook 1-2

minutes until just done, chill.

STEP 3 Wrap fish in foil paper and steam in a colander or basket over boiling water. Cut fish into cubes or

flake into inch pieces, cool to room temperature.

STEP 3 In a large bowl add mayonnaise, onion, olives, remaining chatedon

benni and minced garlic, adding salt and white pepper to taste, add

fish and mix gently.

STEP 4 Add remaining ingredient and gently mix to combine chill for at least

1 hour before serving. Serve on a bed of lettuce, garnished with red

sweet pepper strips.

Directions


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RECIPE: FISH & GREEN BANANA SALAD


227g/lb Hot Smoked Fish

340g/lb Green bananas (Boiled and cubed)

cup Red pimentos (blanched)

1tbsp Parsley (minced fresh)

Vinaigrette Dressing

90ml Olive oil

30ml White vinegar

1tsp Mustard

tsp Salt

tsp White pepper

1 clove Garlic (minced)

2tsp Sesame seeds

INGREDIENTS


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STEP 1 Steam fish by placing in foil over boiling water, cool and slice thinly.

STEP 2 Boil bananas in their skins, cool slightly peel and cube or slice diagonally then chill

STEP 3 Remove tops from pimentos carefully scoop out seeds and slice into rings, place into a small sieve and

dip into boiling water, rinse in cool running water and chill.

STEP 4 Add the following ingredients together and mix thoroughly for the vinaigrette, Olive oil, white vinegar,

mustard, salt, white pepper, garlic, and half of the sesame seeds

STEP 5 Add a small portion of the vinaigrette mixture to the chilled fish adding salt and white pepper to taste

and mix gently, set aside. In a large bowl place all of the other ingredients and add the remaining vin-

aigrette and mix gently but thoroughly finally add the fish mix in gently. Chill and serve garnished

with the remaining sesame seeds

Directions


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SAUCES, CONDIMENTS, RELISHES


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RECIPE: BLACK BUTTER


STEP 1 Mix together capers, olives chopped parsley,

sliced red pepper, and lemon juice or vinegar

STEP 2 Heat butter in heavy-bottomed frying pan, watch

carefully until it turns from caf au lait colour in

rapid stages to deeper and deeper brown until

deep golden brown, and just about to burn, do not

burn, at this critical stage

STEP 3 Slip in the caper mixture down the sides of the

pan, there will be a great sizzling and some smokeas the cold liquid meets the hot butter. Stir

quickly to mix in all ingredients and remove from

the heat.

STEP 4 Distribute over the grilled fish steaks and serve.

DIRECTIONS

INGREDIENTS

90g/3oz Butter30ml/2tbsp Parsley

15ml/1tbsp Capers

6 Black Olives (sliced)

1 3x2 inch piece Bell Pepper (red)

10-15ml/2-3tsp Wine vinegar (white) or

Juice of 1 lemon


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RECIPE: GARLIC & PARSLEY BUTTER


STEP 1 Prepare fish by dusting with salt and pepper and

brushing with a herb flavoured oil

STEP 2 Heat a flat grill pan and sear fish on one side, until

nicely done (2-3 mins). turn over and sear the

other side then cook until done (2-3 mins more).

STEP 3 Transfer to an heat proof serving dish

STEP 4 pour the black butter sauce over the fish and

serve.

DIRECTIONS


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RECIPE: BASIL PESTO


STEP 1 Mix together the nuts, cheese and oil

STEP 2 Place the garlic and basil into a food processor

and blend to a paste, add the salt and pepper

STEP 3 With the food processor still running slowly

add the oil mixture and blend until emulsified

STEP 4 Place in a jar, cover and refrigerate until required;allow to come to room temperature before use.

* A mortar and pestle can also be used

DIRECTIONS

INGREDIENTS

2 cloves Garlic2 Cups Basil leaves

56g/2oz Almonds (ground)

56g/1oz Parmesan cheese, freshly grated

150ml/5fl oz Olive Oil

1 tsp Salt

tsp White Pepper


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RECIPE: HERB PESTO


STEP 1 Mix together the nuts, cheese and oil

STEP 2 Place the garlic and herbs into a food processor

and blend to a paste (A mortar and pestle may

also be used), add salt and pepper

STEP 3 With the food processor, still running slowly,

add the oil mixture, and blend until emulsified

STEP 4 Refrigerate until required, allow to come to

room temperature, before use.

DIRECTIONS

INGREDIENTS

2 cloves Garlic (crushed)

2 lg cups Mixed fresh herbs, (such as thyme,

sage, rosemary, mint, chives and

parsley)

56g/2oz Almonds

56g/2oz Parmesan cheese, freshly grated

150ml/5fl oz Extra Virgin Olive oil

Salt and freshly ground black pepper


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DIRECTIONS

STEP 1 Add C mayonnaise dress, vinegar,

garlic, sugar, salt, paprika, onion, parsley and

chives, blend together until smooth

STEP 2 Remove from blender, add remaining ingredi-

ents and mix together using a spoon, chill and

serve with fried or smoked seafood

RECIPE: TARTAR SAUCE


1 cup Mayonnaise dressing

1 tbsp Capers (chopped)

A dash of paprika

tsp Salt

1 tbsp Green Olives (chopped)

1 tbsp Pickles (chopped)

Onion (small)

2 sprigs Ground parsley

1 sml stalk Chives2 tsps White Vinegar

1 clove Garlic

1 tsp Sugar

INGREDIENTS


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DIRECTIONS

STEP 1 Heat the oil in a saucepan, add the onion

and cook until just beginning to soften. Add

the tomatoes, roasted red pepper, garlic

and herbs.

STEP 2 Add the water and season lightly with salt

and pepper. Cover and cook over a low

heat for 20 mins

STEP 3 Remove the bouquet garni. Liquidize until

smooth. Chill

RECIPE: RED PEPPER SAUCE


1 tbsp Oil

1 Onion (finely chopped)

2 Tomatoes, peeled and deseeded

2 Red pepper, roasted, peeled and deseeded

1 Garlic (crushed)

1 sprig Thyme

2 leaves Chatedon beni

6 tbsp Water

Salt and freshly ground black pepper

INGREDIENTS


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RECIPE: MUSHROOM & TOMATO STUFFING


4 + 3 tbsp Margarine (melted)

3 large Tomatoes (skinned and chopped)

1 tbsp Parsley

1 cup Canned Mushrooms (chopped)

cup Breadcrumbs

tsp each Salt and Pepper

DIRECTIONS

STEP 1 In a shallow pan melt 3 tbsp margarine, sautparsley one minute, add tomatoes and saut until

all liquid is dried up, add mushrooms and saut

one minute.

STEP 2 Mix in bread crumbs and add salt and pepper,

spread stuffing on a plate to cool. Then use to

stuff fish before baking.

INGREDIENTS

Serving Suggestions

Serve with a sauce of choice, baked potatoes and vege-

tables to complete a meal.


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RECIPE: ROSEMARY TOMATO SAUCE


3 tbsp Olive oil

6 Tomatoes (medium, pureed)

2 tsp Rosemary (fresh, minced)

1 Garlic clove (minced)

1 med Onion (minced)

tsp Thyme (minced)

tsp Coriander seeds

1 tsp Salt

tsp White pepper

cup Tomato paste

1 cup Tomato ketchup

1 inch Ginger

1 tbsp Sugar

INGREDIENTS


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RECIPE: MELONGENE STUFFING


DIRECTIONS

DIRECTIONS

STEP 1 Mix together flour, geera, paprika, salt and pepper.

Slice melongene, dust with , mixture.

STEP 2 Heat oil and fry melongene pieces. Drain on kitchen

paper.

STEP 3 Heat margarine in a small shallow pan, saute first the

onions until shiny add the garlic, saut for 1 minute,

add the sweet peppers and saut one minute more

add salt and pepper to taste.

STEP 4 Stir in the breadcrumbs and melongene remove from

heat and cool.

2 cups Melongene cut into, slices or strips or

cubed

cup Flour

1 tsp Ground Cumin (geera)

1 tsp Paprika cup Oil

3 tbsp Onions (chopped)

5 tbsp Sweet Peppers (chopped)

1 Garlic clove (chopped finely)

cup Bread Crumbs

56 g/2oz Margarine

Salt and Pepper to taste


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POACHED/SIMMERED FISH DISHES


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RECIPE: CHAGUARAMAS CHOWDER


454g Fish fillets (Snapper, Croaker, or Grouper)

cup Hot Smoked Fish (chopped)

1 cup Diced potatoes

1 cup Hot water or Fish Stock

1 cup Milk

1 cup Cream

1 tsp Salt

tsp Pepper (white)

tsp Paprika

1 tsp Oil

INGREDIENTS


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STEP 1 Chop Hot smoked fish into small pieces then saut in 1 tbsp oil, add onions, saut gently, then add po-

tatoes and hot water or fish stock, cook until potatoes are soft.

STEP 2 Cut the fillets into 1cm pieces then add the fish and cook until it flakes

STEP 3 Pour in the milk, cream and season to taste with salt and pepper, heat gently, (Do not boil) serve gar-

nished with chopped parsley.

Directions


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RECIPE: TWO FISH PROVENCALE


250g each Grouper and Croaker

3 cups Fish stock

2 tbsp Olive oil

1 Onion

1 clove Garlic

1 - 3inch Celery stalk

1 Chive

4 med Tomatoes1 tbsp Tomato puree

cup White wine

1 Bayleaf (Laurel leaf)

tsp Tumeric (saffron)

Sliced, toasted garlic bread, drizzled with olive oil

Sprinkled with cheese (optional)

INGREDIENTS


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STEP 1 Puree onion, garlic, celery, chive together, then puree tomatoes separately.

STEP 2 Heat oil, saute onion mixture 10 minutes until soft do not brown, add pureed tomatoes and tomato

puree, stock wine, bayleaf and saffron, bring to the boil, reduce to a simmer.

STEP 3 Add salt and pepper to taste, add fish strips and simmer 5-10 minutes until the fish is cooked.

STEP 3 Taste, adjust salt and pepper as desired. Serve with croutons and grated cheese

Directions


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RECIPE: CAT FISH GUMBO


454g Skinned Cat Fish Fillets or other skinned non oily fish

cup chopped celery

cup chopped green bell pepper

cup chopped onion

1 clove garlic, finely chopped

2 leaves chatedon beni

1 whole bay leaf

1 slice hot pepper

cup olive oil

1 can or 454g (lb) tomatoes

2 cups fish stock

2 tsp salt

1 cups cooked rice

6 ochroes (diagonally sliced)

INGREDIENTS


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Directions

STEP 1 Thaw frozen fillets, cut into 1 inch pieces

STEP 2 Gently heat oil in a heavy bottomed sauce pan. Saut celery, green pepper,

onion, garlic, and chatedon beni till tender

STEP 3 Add fish stock bring to a boil then add tomatoes, ochroes, hot pepper, bay

leaf and salt, cover, reduce to a simmer for 8-10 mins

STEP 4 Add fish, cover and simmer for 8 mins more or until fish flakes easily when

tested with a fork, - taste and adjust salt.

STEP 5 Remove Bay leaf. Place cup of rice in each of six bowls. Fill with Gumbo


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BAKED FISH DISHES


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454 g Smoked fish

700 g Breadfruit

28 g Butter

300 g Cheese

2 Eggs

100 g Breadcrumbs

150 g Almond (toasted) 100g ground

And 50g silvered

Salt & White pepper (to taste)

Paprika to garnish

RECIPE: FISH AND BREADFRUIT CAKES


INGREDIENTS


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Directions

STEP 1 Steam and flake smoked fish

STEP 2 Peel breadfruit and cut into pieces , place in a heavy saucepan with water just covering, add salt and boil

until just done,

STEP 3 Drain away remaining water and crush/mash, while the breadfruit is still hot. Cool breadfruit until just

warm, mix in butter, cheese, eggs, salt and white pepper finally mix in flaked fish.

STEP 4 Form the mixture into rounds and pat into the shape of a fat cookie.

STEP 5 Mix breadcrumbs with ground almonds and use to coat rounds pressing gently

into the surface, place on a greased cookie sheet, pressing down neatly to shape.

STEP 6 Dust the centre of each round with paprika and place 3-4 slivers of almonds

on top, bake in a preheated moderate oven (350) for about 20-25minutes until a

beautiful nutty brown. Serve warm.


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BECHAMEL

2 tbsp Flour

2 tbsp Butter

1 cup Milk (cold)

1 tsp Salt

tsp White pepper

1 tsp Gelatine

125 ml Mayonnaise

1 Eggs

RECIPE: TERRINE DE CRO-CRO


STEP 1 Prepare the bchamel sauce in a small sauce pan

by heating the butter, adding the flour, cook gen-

tly about one minute without colour, remove from

heat and whisk in the cold milk; return to heat

and season with salt and white pepper, cook gen-

tly on low heat until thickened and glossy, stirring

constantly.

STEP 2 Remove the bchamel from heat and add gelatine.

Dot a drop of butter over the top to prevent a skin

forming, cover and allow to cool to almost roomtemperature.

STEP 3 Skin cro-cro fillets and remove any remaining pin

bones, add the salt and minced garlic and onion

then puree using a food processor. Cover and

keep cool.

DIRECTIONS

INGREDIENTS

FISH PUREE

500 g Cro-cro fillets

1 clove Garlic

1 sml Onion

tsp salt

75-100 g Broccoli

75-100 g Carrots

75 g Corn (whole kernel)

2 sprigs Parsley


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STEP 4 Prepare the carrots and place in a separate bowl, then puree the broccoli and place in a separate bowl.

STEP 5 Whisk in the egg and mayonnaise into the cooled bchamel sauce.

STEP 6 Separate the pureed fish into three equal portions, add one portion to the carrots, one to the broccoli

and place one portion into a blender.

STEP 7 Divide the bchamel mixture into three portions, slowly adding one portion to the fish in the blender,

blend until smooth but not runny, (all may not be required) turn out mixture into a bowl and add

whole kernel corn.

STEP 8 Using another portion of the bchamel sauce blend together with the fish and carrots to a similar con-

sistency as the first; using the final portion blend with broccoli.

STEP 9 Layer in a loaf dish beginning with the broccoli and ending with the carrots, place dish into a larger

pan with hot water, coming up to just over half the sides of the loaf dish and place in a pre heated

oven (350F or 170C) and cook until set, remove from heat and allow to cool, chill at least 4 hoursbefore serving.

Directions


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RECIPE: WHOLE BAKED SNAPPER WITH SWEET PEPPER STUFFING


1-1kg (2-3lb) Dressed Snapper or Ancho (with head on)

1 cup Green Sweet peppers cut into strips or cubed

tbsp Parsley

3 tbsp Chopped Onions

1 Garlic Clove chopped finely

cup Bread crumbs

56g/2oz Margarine

6 Olives (chopped)

2 Pimentos (Red)

INGREDIENTS

Preparation of a Marinade

This is a flavouring liquid in which fish can be soaked,

before baking, grilling, or frying. First select a flavour-

ing ingredient and herb from the list in addition to

which garlic and any member of the onion family such

as chives, shallots, spring onions should always be

included. The quantity given would be enough to

marinate approximately 454g (1lb) of fish so you may

need to increase the amount.


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Directions

STEP 1 Place dressed fish into a marinade of your choice. Make slashes at the thicker parts of the fish if

necessary and marinate 1 hour turning as required.

STEP 2 Prepare stuffing in the following manner, place cut peppers into a sieve and dip into boiling water and

rinse under cool running water drain thoroughly (blanch and refresh).

STEP 3 Heat 28g of the margarine in a small shallow pan, saut first the onions until shiny, add the parsley

and garlic saut 1 min, add the pimentos and saut 1 min, mix in sweet peppers and olives add salt

and pepper to taste and stir in the breadcrumbs remove from heat and cool.

STEP 4 Melt the remaining margarine. Remove fish from the marinade and pat dry, brush the body cavity

with melted margarine, place stuffing loosely inside and secure with small wooden skewers. Brush

the outside with the remaining margarine.

STEP 5 Place in a shallow baking dish and bake at 375 approximately 20-25 minutes baste again after re-

moving from heat.

Serve with baked potatoes and vegetables in a cream sauce to complete a meal.


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DELI FISH DISHES


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RECIPE: ANALOGUE OF SALMON WITH GINGERED CUCUMBERS


227 g Analogue of salmon

227 g Cream cheese

tsp Salt

tsp White pepper

3 tbsp Parsley (minced)

1 Garlic clove

1 tsp Onion (minced)

cup Slivered almonds

GINGERED CUCUMBERS

2-3 / 280g Cucumbers (small seedless)

5 tbsp Ginger (finely shredded)

4 tbsp Sugar

1 tbsp Salt

2 tbsp Vinegar

1 tsp Dill to garnish

INGREDIENTS

Serving Suggestions

Serve alone or on halves

of dinner rolls, bagels or crackers


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STEP 1 Wash cucumbers and do not peel, slice paper thin, mix thoroughly with ginger and other ingredients,

marinate at least 4 hours or overnight.

STEP 2 Toast slivered almonds, cool and set aside.

STEP 3 Remove cucumbers from marinade and allow excess marinade to drain away, arrange on serving plat-

ter.

STEP 4 Cut analogue slices into neat rectangles 4x5 cm, in a bowl mix together the cream cheese and the rest

of the main ingredients, except almonds and parsley.

STEP 5 Pipe a length of cream cheese mixture unto the length of each rectangle close to the edge, neatly roll

up into a pencil shape allowing the excess cream to peep out at both ends.

STEP 6 Divide into 2 portions, dip the ends into the toasted almonds and arrange on the gingered cucumbers.

Garnish with dill and serve chilled.

Directions


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FRIED FISH DISHES


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RECIPE: ANALOGUE OF SALMON FRIED RICE


227g/ lb Long grain rice

170g/6oz Analogue of salmon

1 bdl Chives

cup Whole kernel corn

1 piece Ginger (size of a garlic clove)

1 Garlic Clove

3 tbsp Oil1 tbsp Fried rice seasoning

Salt to taste

INGREDIENTS

This Fried Rice

is quick and easy to prepare

and has great flavour.


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STEP 1 Parboil rice until almost done in salted water, rinse under cool running water until cool

and drain thoroughly. Rice should be still quite firm and grainy.

STEP 2 Cut analogue into small cubes approximately cm - 1 cm, slice chives in small diagonal pieces keeping

the leaves separate from the bottom parts, chop ginger finely chop garlic clove finely .

STEP 3 Heat oil in a wok until very hot, add ginger, garlic and of the chives (using mainly the bottom parts)

add rice and stir fry until very hot and almost completely cooked. Add corn, the chopped analogue

and fry rice seasoning, stir fry about one minute.

STEP 4 Remove from heat place in a serving dish and garnish with the remaining chives and serve hot.

Directions


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RECIPE: FRIED GROUPER CHINESE STYLE


908g (2lbs) Grouper steaks

2 tbsp Parsley (chopped)

cup Flour

1 cup Sugar

1cup Water or Fish stock

3 tbsp Cornstarch (plus 1 tbsp water)

1 cup Vinegar

1 lg Green Pepper (cut into strips)

1 tbsp Soy Sauce or Rocou

110 g Pineapple chunks

Salt and White pepper

INGREDIENTS


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Directions

STEP 1 Remove bones and cut steaks into bite sized portions and roll in flour seasoned with salt and white

pepper.

STEP 2 Place fish in heavy-bottomed frying pan which contains about inch of fat, hot but not smoking . Fry

at moderate heat, when fish is brown on one side turn carefully and brown on the other side

(approximately ten minutes total depending on the thickness of the fish). Drain on absorbent paper.

STEP 3 Drain away excess oil from the pan, add vinegar, sugar, water or fish stock, green pepper and pineap-

ple chunks, simmer for ten minutes.

STEP 4 Combine cornstarch water or Fish stock and soy sauce or Rocou to make a thin paste, add gradually to

hot sauce and cook until thick, stirring constantly. Transfer fish to serving dish, pour sauce over fish

and serve warm.


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RECIPE: FISH BALLS


454 g (1lb) Minced Fish

1 tbsp Parsley (finely chopped)

1 sprig Celery (finely Chopped

1 or 2 sml Onions

tsp Salt

1 tbsp Soy sauce

1 tbsp Ground oats

1 cup (120g) Seasoned Bread Crumbs

cup Oil

INGREDIENTS

Serving Suggestions

Serve warm over noodles or on toothpicks with

some of the sauce for dipping.


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STEP 1 Remove the skin, bones and dark red meat areas, mince fish.

STEP 2 Add salt, finely chopped parsley, celery, onions and soy sauce.

STEP 3 Mix together oats and seasoned bread crumbs and white pepper, add to the mixture.

STEP 4 Mix to a firm consistency, form into balls, chill in the refrigerator for ten minutes.

STEP 5 Using a grill or heavy bottomed frying pan, heat until very hot, add oil to cover the surface and pre-

vent sticking. Place the balls in the pan and roll the pan gently until the surfaces

are lightly browned, and the balls are just about cooked.

STEP 6 Add Rosemary Tomato Sauce to pan and heat thoroughly,simmer for one minute, and serve warm over noodles.

M. Quamina - F.P.U. - C.F.T.D.I

Directions


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RECIPE: FISH TEMPURA (JAPANESE DISH)


454 g Fish fillets

1-1.5 l Oil (for deep frying)

TEMPURA BATTER

2 Eggs

1 Cups iced water

2 cups All purpose Flour (sifted)

DIP

cup Soy Sauce

cup Ketchup

1 tbsp Sugar

INGREDIENTS


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STEP 1 Prepare fish fillets by washing with chilled water and cutting into strips.

STEP 2 Prepare batter by breaking eggs into a well chilled bowl, add sifted flour, add iced water and mixloosely by folding with chopsticks to a lumpy batter, (batter should be a mixture with lumps of dry

flour)

STEP 3 Mix together all ingredients for dip, add hot pepper if desired.

STEP 4 Heat oil, dip fish strips into lumpy batter, fry turning once or twice, should be lightly coloured, drain

on absorbent paper and serve hot with dip.

Directions


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RECIPE: SALT-FISH PLANTAIN FRITTERS


200 g Salted fish

2 lg Plantain (ripe, mashed)

3 cups Flour (sifted)

cup Seasoning of choice (chive, parsley etc. finely

chopped)

4 tsp Baking powder

2 cups Oil (for deep frying)

cup Water

cup Sugar

doz Red Pimentos (chopped)

INGREDIENTS


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Directions

STEP 1 Sift flour and mix together all dry ingredients, make a well in the mixture

STEP 2 Add mashed plantains, salted fish and chopped seasoning ingredients including pimentos.

STEP 3 Add water and mix to a soft dropping consistency, leave for half hour to set.

STEP 4 Heat oil and fry by spoons full until golden brown, drain on absorbent paper.

STEP 5 Serve with dip or relish of choice.


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GRILLED FISH DISHES


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RECIPE: TANDOORI/FLOUNDER/SOLE/PLATEAU


454 g Fillets or Pan dressed Fish

tsp Chilli powder

tsp Tumeric

tsp Ground coriander

tsp Ground cumin

1 tsp Ground ginger

tsp Garam masala

tsp Salt and pepper

300ml Natural yogurt2 crushed Garlic cloves

1 tsp Rocou

3 tbsp Olive oil

Chaetdon benni, red hot pepper strips and lime to

garnish

INGREDIENTS


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STEP 1 place pan dressed fish or fillets in a large dish that holds them in one layer.

STEP 2 Mix all spices and other ingredients together adding pepper to taste

STEP 3 Pour the mixture unto the fish and leave to marinate 4 hour

STEP 3 Remove from dish, being careful to keep saturated with the marinade and roast in preheated moderate

oven 180 C gas mark 4, for approximately 15 minutes, alternatively cook on a charcoal grill by direct

heat.

Directions


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RECIPE: GRILLED KING FISH - WITH BASIL OR HERB PESTO


STEP 1 Prepare fish by dusting with salt and pepper and

brushing with a herb flavoured oil .

STEP 2 Preheat grill (highest setting) or heat a heavy

bottomed grill pan.

STEP 3 Sear fish on one side, until nicely browned

(3-4 mins) transfer to wire rack or flat tray, grilled

side down.

STEP 4 Spread pesto on un-grilled side, place under hot

preheated grill and cook (3-4 ins) until second

side is done and pesto just begins to brown.

DIRECTIONS

INGREDIENTS

500 g Shark or King Fish Steaks

2 oz Herb Flavoured Oil

(refer to handout)


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RECIPE: PINEAPPLE GLAZED CAVALLI RIBS


2kg Cavalli steaks (from collar bone area)

GLAZE

2 cups Pineapple (fresh, ripe)

1 cup Pineapple Juice

1 cup Sugar

2 Jalapeno peppers (sliced)

2 Limes (juiced)2 tbsp Cornstarch

4 Cloves

1 pod Cardamom

Salt

INGREDIENTS

MARINADE

Garlic (minced)

Chatedon benni (minced)

Water

Salt

GARNISH

Pineapple top

cup sliced blanched red peppers


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STEP 1 Prepare a marinade using the water, salt, garlic and chaetdon benni

STEP 2 Slice the steak into two by cutting between the top part, (the belly part is already separate). Place thepieces in the marinade, and leave to marinate one hour.

STEP 3 Prepare fresh pineapple by washing the pineapple and slicing off the head with the leaves (reserve for a

garnish), peel and remove eyes from pineapple and cut into cubes, reserve some for use as chunks.

STEP 4 Blend fresh pineapple with juice to a smooth puree. In a medium sauce pan place puree together with

the rest of the ingredients for the glaze, except cornstarch and two tablespoons of pineapple juice.

STEP 5 Heat mixture to boiling point while stirring constantly, cook until reduced to 2/3 of the original amount,

add reserved pineapple chunks.

STEP 6 Mix the cornstarch with 2tbsp of pineapple juice and add to the pan stirring constantly, cook for about

2min until thickened and glossy, remove from heat, divide into 2 parts and keep warm

STEP 7 Remove fish from marinade and drain off excess liquid, brush fish with one portion of the glaze and place

fish on the grill. Grill the fish ribs, turning gently and constantly and basting with some of the pineapple

glaze as necessary,

STEP 8 Arrange grilled fish on a serving platter and garnish with pineapple top and blanched red peppers, serve

with warm pineapple glaze.

Directions


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RECIPE: TERIYAKI INGREDIENTS & SAUCE


1 tsp Dry mustard

1 clove Garlic (crushed)

tsp Ginger (crushed)

2 tbsp Brown sugar

cup Soy Sauce (light Japanese)

thickFish steaks (cubed)

1 can Pineapple chunkscup Pineapple Juice (drained)

1 doz Cherry tomatoes (halved)

1 doz Cocktail onions

1 doz pieces Sweet pepper (cubed)

INGREDIENTS


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STEP 1 Mix together mustard, garlic, ginger, sugar, soy sauce and pineapple juice, to make marinade.

STEP 2 Place fish cubes in marinade cover and refrigerate at least hour, drain fish and reserve marinade.

STEP 3 Thread fish alternating with pineapple chunks, tomatoes, onions and sweet pepper unto skewers.

STEP 4 Cook over hot coals or on a grill basting with the

marinade. Any remaining marinade may be

cooked in a microwave oven on high and used as a

dip for the grilled fish.

Directions


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RECIPE: GRILLED FISH WRAPS


454 g Fish fillets (cut into strips)

1 tsp Dry mustard

1 clove Garlic (crushed)

tsp Ginger (crushed)

2 tbsp Brown sugar

1 tbsp Oregano

cup (125ml) Soy Sauce (light)

cup (63 ml) Pineapple juice

1 doz Tomatoes (medium)

2 Onions1 each Sweet pepper (red & green)

1 sml Carrot

1 doz leaves Lettuce

1 btl Garlic Sauce

2 packets Wraps

4 tbsp Oil

INGREDIENTS


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STEP 1 Mix together mustard, garlic, ginger, sugar, soy sauce and pineapple juice, to make marinade.

STEP 2 Place fish strips in marinade cover and refrigerate at least hour, drain fish and reserve marinade.

STEP 3 Gently heat the oil with oregano in a small omelette pan until fragrant, remove from heat cool and add

4-5 tbsp of the reserved marinade to the oil and brush on to the fish strips.

STEP 4 Grill the fish strips, at high heat, while basting generously with the oil marinade mixture, add more of

the marinade as required. This should take between 3-5 minutes.

STEP 5 Test one piece to ensure that it is cooked, the fish should be white and opaque on the inside and a nice

glossy brown on the outside.

STEP 6 Arrange, fish and other vegetables on the open wraps and roll to close forming a cylindrical shape,

slice each roll into two pieces and serve with garlic sauce.

Directions


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RECIPE: HERB OR CHILLI OIL


570 ml (1 pint) Olive Oil

A selection of herbs, such as rosemary,

thyme, basil, chatedon benni or

red chilli

DIRECTIONS

STEP 1 Pour the oil into a jar and add the herbs or chilli.

Cover and leave to infuse for 1 week.

STEP 2 Use as required.

INGREDIENTS


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Western Main Road

Chaguaramas

P.O. Box 1150

Port of Spain, Trinidad and Tobago

West Indies

Phone: (868) 634-4276/634-4587

(868) 634-1865/634-1635

Fax: (868) 634-4405

Email: [email protected] Website: www.cftdi.edu.tt

C A R I B B E A N F I S H E R I E S T R A I N I N G

A N D D E V E L O P M E N T I N S T I T U T E

fish recipe cards 7.11.2013

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