GWJamaica Cook Book

Archive for the ‘Sea Food’ 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

2 tsp instant minced onion
2 tsp water
2 tsp butter or oleo
1 cup chopped green bell pepper
1 can (14 1/2 oz) whole tomatoes
1 bay leaf
1/2 tsp sugar
1/4 tsp ground allspice
1/4 tsp salt
1/8 tsp cayenne
1 lb medium shrimp, shelled & deveined
1 tbsp fresh lime or lemon juice
Cooked rice

Preparation
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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

8 oz cream cheese
1 tsp horseradish
1 tbsp lemon Juice
1 cup cooked Salmon
2 tsp minced onion
2 tbsp chopped fresh parsley
1/4 tsp liquid smoke*

Preparation

*Omit if smoked salmon is used.
Blend the cream cheese, horseradish, lemon juice, cooked salmon, onion, parsley, and liquid smoke in a mixing bowl. Transfer mixture to a serving bowl; garnish with parsley sprigs. Serve with party rye or crackers.

Ingredients

1/2 cup butter
2 lb mushrooms, 1-1/2″ to 2″ in diameter
1 cup minced clams, with liquid
1 clove garlic, minced
1/2 cup dried bread crumbs
1/3 cup parsley, chopped
3/4 tsp salt
1/4 tsp ground black pepper
Lemon juice

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 lb potatoes, peeled and chopped
1 lb cod Fillet
1 pint Milk
1/2 pack parsley, finely chopped
Salt and freshly ground black pepper
1 oz plain flour
2 large eggs, beaten
4 oz dried natural breadcrumbs
Vegetable oil for shallow frying
Lemon wedges to garnish

Green Sauce

1 oz butter
3 tbsp cornflour mixed with 3 tbsp water
1 oz capers
1 oz gherkins
2 tbsp parsley, chopped
2 spring onions, chopped

Preparation
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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

2 lbs fresh shrimps
1.25 fl oz oil
2 onions, chopped
1/4 shin of a scotch bonnet pepper finely chopped up
2 cloves garlic, chopped
2 tablespoons curry powder
1 tomato, chopped
1/2 sweet pepper chopped
1/4 teaspoon salt
black pepper
1 1/2 cups water

Preparation

Peel and devein shrimp if necessary. Heat oil. Add the curry powder and continue to fry for two minutes. Then add the tomatoes, sweet peppers, salt, pepper and other seasonings. Add water. Bring to a boil then reduce. Add shrimp. Heat and simmer for 10 minutes or until shrimp is cooked.