Best 2 Spicy West Indies Fish Recipes
Embark on a culinary journey to the vibrant shores of the Caribbean with our tantalizing Spicy West Indies Fish. This delectable dish captures the essence of the region's rich flavors, blending aromatic herbs, fiery peppers, and the succulent taste of fresh fish. Indulge in a symphony of spices as you explore three unique recipes:
1. **Spicy West Indies Fish with Coconut Rice**: Experience a harmonious balance of flavors in this classic Caribbean dish. Savor the tender fish marinated in a vibrant blend of scotch bonnet peppers, garlic, thyme, and a hint of sweetness from coconut milk. Served over fluffy coconut rice, each bite transports you to the sun-kissed beaches of the Caribbean.
2. **Jerk Fish with Mango Salsa**: Get ready for a taste explosion with our Jerk Fish with Mango Salsa. Succulent fish fillets are coated in a fiery jerk marinade, infusing them with a symphony of allspice, thyme, and habanero peppers. The vibrant mango salsa, made with fresh, juicy mangoes, red onions, and cilantro, adds a refreshing and tangy contrast to the spicy fish.
3. **West Indies Fish Curry**: Dive into a flavorful realm with our aromatic West Indies Fish Curry. Tender fish is simmered in a rich and flavorful curry sauce, infused with a medley of spices, coconut milk, and aromatic herbs. Each spoonful is a celebration of Caribbean cuisine, offering a harmonious blend of heat, sweetness, and a touch of tanginess.
Prepare to tantalize your taste buds and embark on a culinary adventure with our Spicy West Indies Fish recipes. Let the vibrant flavors of the Caribbean dance on your palate and transport you to a world of sunshine, spice, and culinary delight.
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.
SPICY WEST INDIES FISH
You can use any good-quality white fish in this dish, but trout and flounder are great choices. You can also do most of the preparation ahead of time, by taking the marinated fish outside (use an ice chest for the fish if you are going somewhere like a park) and grill it. Fish cooks quickly on the grill so you should have a spicy meal in minutes.
Provided by kellychris
Categories African
Time 37m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Tips:
- Use fresh fish: The fresher the fish, the better the curry will taste. If you can, buy fish that was caught the same day.
- Choose the right fish: Not all fish are created equal. Some fish, like salmon and trout, are too oily for this curry. Others, like tilapia and cod, are too bland. The best fish for this curry are firm-fleshed fish with a mild flavor, such as halibut, snapper, or grouper.
- Don't overcook the fish: Fish cooks quickly, so it's important not to overcook it. Overcooked fish will be tough and dry.
- Use a good quality curry powder: The curry powder is the key ingredient in this dish, so it's important to use a good quality one. Look for a curry powder that is made with fresh spices and has a deep, rich flavor.
- Don't be afraid to adjust the heat: This curry is meant to be spicy, but you can adjust the heat level to your liking. If you don't like spicy food, you can reduce the amount of chili powder or cayenne pepper. If you like it really spicy, you can add more.
Conclusion:
This spicy West Indies fish is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is flavorful and spicy, and the fish is cooked to perfection. Serve this curry with rice, roti, or your favorite side dish.
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