GWJamaica Cook Book

Archive for the ‘Fish’ Category

Ingredients

1 1/2 lb Mild whitefish filets
1 1/2 tsp Southwestern seasoning
vegetable oil
6x 10-inch flour tortillas
your favorite side items

Preparation

Coat a large skillet with the vegetable oil. Heat over medium heat. Season fish filets. When oil is heated, add seasoned fish. Break up the fish and keep the fish moving around the pan so it won’t burn, stick or scorch. This should take around 5-7 minutes. Cook until heated through. In the meantime, warm the tortillas. Place desired sides on the tortilla, top with fish and roll up.

Ingredients

1 lb catfish fillets
1 egg, beaten
1 cup milk
1/2 cup water
1/2 cup prepared mustard
1 garlic clove, minced or pressed
Salt and red (cayenne) pepper to taste
1 cup yellow cornmeal
1 cup yellow corn flour (masa is suitable)
Vegetable oil

Preparation
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Ingredients

1 can (28 oz.) whole tomatoes, chopped
1/2 cup thinly sliced celery
1 tbsp parsley flakes or 1/4 cup fresh parsley
Dash thyme
1 lb boneless fish, cut into chunks
1 can chicken broth
1/2 cup thinly sliced onion
3 cloves garlic, sliced
1/4 cup white wine (optional)

Preparation

In large (at least 3 quart) microwave safe bowl, combine tomatoes, chicken broth, celery, onion, garlic, parsley and thyme. Cover with glass lid. Heat at high for 5 minutes and medium for 10 minutes. Stir once. Add fish and wine (if used). Heat, covered, at medium for 10 minutes or until fish is tender. Stir once. Let stand, covered, 5 minutes before serving.

Optional additions: 1 can summer-crisp corn or precooked sliced potatoes and/or carrots.

Ingredients

1/2 cup plain low-fat yogurt
1/4 cup light mayonnaise
1/4 cup snipped fresh dill
2 tablespoons fresh lemon juice
1/4 teaspoons salt
1 can (14-3/4 ounces) salmon, drained
1 cup frozen peas, thawed
10 ounces penne pasta, cooked according to package directions or preferred taste, drained

Preparation

Combine yogurt, mayonnaise, dill, lemon juice, and salt in a large serving bowl. Add salmon and peas. Add pasta to bowl and toss to combine.

[Image: www.bumblebee.com]

Ingredients

6 Salmon Fillets, 1/2 − 3/4 inch thick, skinned
2 1/2 cups unsalted butter or margarine
1/2 cup fresh lemon juice
1 1/2 tsp cayenne pepper
1 tsp salt
2 tsp fresh ground black pepper
1 tbsp dried thyme (do not use fresh − it will burn)
Lemon wedges and Parsley for garnish

Preparation

Trim off the thin edges of fillets as these would burn. Pat dry and refrigerate until ready to cook. The butter sauce adheres better to cold fillets. In heavy 3−quart cast−iron frying pan over medium heat, melt butter, add lemon juice, cayenne, salt, black pepper and thyme. Stir to blend; cool to lukewarm. Place an empty 10−inch cast−iron skillet over high heat until bottom has a definite white haze and begins to smoke slightly. Remove fish from refrigerator; dip 1 fillet in warm butter sauce, coating well. Place fish in hot skillet, taking care that spits and spatters do not burn you. Fish will sear and cook almost immediately. Turn fillet over; blacken other side. Repeat with remaining fillets.
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Ingredients

1⁄4 cup vinegar
2 cups water
2 lb snapper fillet
2 tsp salt
1 tsp black pepper
1⁄2 lb counter flour
1⁄2 cup vegetable oil

Preparation

Clean fish fillet with a solution of vinegar and water. Season with 5 ml (1 tsp.) salt and 5 ml (1 tsp.) black pepper. Set aside. Season flour with remaining salt and black pepper and coat fish fillets. Heat frying pan, add vegetable oil and fry on each side for 4 minutes. Remove from heat, drain on absorbent paper and set aside.
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Ingredients

3 lbs slice fish
2 sliced onions
3 chopped scallions
3 cloves garlic, minced
1 chopped green pepper
1/2 tsp ground allspice
3 tomatoes, chopped
Fresh thyme
2 cups water
Scotch bonnet pepper to taste
Salt and pepper to taste
Soy sauce
1/2 tsp browning
1 tbsp lime/ lemon juice

Preparation

Clean and rinse fish well with hot water and lime juice. Pat dry and marinate with desired spices (e.g. salt and pepper). Set aside and marinate for 3-4 hours. Heat oil in a large skillet over medium heat. Add the fish to the skillet and brown on both sides. Remove the fish and carefully pour off the excess oil. Return the skillet to the stove top, reduce the heat to medium. Cook onions, garlic, tomatoes, scotch bonnet, and thyme. Add remaining ingredients and stir. Raise the heat to high and bring to a boil. Reduce the heat to low and add the fish. Pour sauce over fish and cook until sauce is thickened.

Ingredients

2 lbs fish fillet
1⁄4 cup grace vinegar
1 cup water
1 tsp salt
1 tsp white pepper
2 cloves garlic, crushed and minced
1 large onion; cut in rings
1⁄2 cup white wine
1 cup white sauce

Preparation

Pre-heat oven to 180°C (350°F). Grease a 1 liter (1 quart) casserole dish. Clean fish fillet with a solution of Grace Vinegar and water. Blot dry with absorbent paper. Season fish fillet with salt, white pepper and minced garlic. Arrange seasoned fish fillet in the greased casserole dish and top with onion rings. Combine white wine with white sauce and pour liquid mixture over fish fillets; cover with aluminum foil. Place in pre-heated oven and allow to bake until done.

White Wine Sauce

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Ingredients

2 lbs pickled boneless mackerel
2 Cup Coconut Milk or 1 Can Coconut Milk
1 Cup Water
1 Large Onion, chopped fine
2 Garlic cloves, crushed
2 Stalks Scallions, chopped fine
2 Large Tomatoes, chopped fine
4 Sprigs Thyme
1 Scotch Bonnet Pepper, chopped fine (Optional)
1 tbsp Vinegar
Black Pepper

Preparation

Soak mackerel in water overnight or boil in hot water for 30 minutes to remove some of the salt. Allow mackerel to cool in fresh water, then drain water of the mackerel and cut into small pieces. Combine coconut milk and water in a sauce pan and boil until it looks oily. Add the mackerel and cover the pot. Cook for 10-12 minutes on medium heat. Add and stir the onion, garlic, scallion, tomatoes, scotch bonnet pepper, thyme and vinegar. Add Pepper to taste, lower the heat and simmer for 10 minutes.

Ingredients

1 Van de Camps frozen breaded whitefish patty (or any square whitefish patty – not extra crisp)
1 small, regular hamburger bun
1/2 slice real American cheese
Dash salt

Tartar Sauce:
1/2 cup Miracle Whip
1/4 cup dill relish
2 tsp dried minced onion
2 tsp milk
1 tsp parsley flakes
1/2 tsp lemon juice
1/8 tsp granulated sugar

Preparation

Preheat your deep fryer to 375−400 degrees. After its ready, cook frozen fish 3−5 minutes until done. Remove and add a dash of salt. Microwave the bun about 10 seconds, until hot and steamy. (Do NOT toast the bun) Add about 1 Tablespoon of prepared tartar sauce to crown side of the bun. Place the cooked fish filet on top, add 1/2 slice American cheese centered on the fish, and add heel of the bun. Wrap in a 12″x12″ sheet of waxed paper and warm in oven’s lowest setting for 8−10 minutes.