Our local fish inhabiting our waters lend themselves to some delicious dishes, both traditional and non-traditional. King fish, carite, marlin, red fish, and shark are some of the popular local choices we all turn to when in that mood for fish.
Fish broth, stewed fish with dumplings, curried fish, bake and fried fish... the list goes on and on.
Here are just some of our favourites. Visit www.trinicooks.com for more recipes.
Herb-Infused Roasted Fish
2 - 4 whole Cro Cro
6 - 8 sprigs of fine thyme
3-4 stalks of fresh rosemary
4-6 garlic cloves, crushed
2 medium tomatoes, sliced
2 limes/lemons, sliced
Salt and Pepper
Score fish lightly, don't cut too deep. Squeeze the juice of one lime all over fish.
Season fish with salt and pepper, rubbing inside cavity, fill each cavity with a sprig of thyme and a stalk of rosemary as well as a couple slices of lime/lemon.
Preheat oven to 400 degrees F.
Slice tomatoes and line cavity of each fish with slices, drizzle with olive oil on both sides and bake uncovered for 25 to 30 minutes. Serve.
Bake And Fried Fish
4 fish fillets of your choice eg king fish, shark, tilapia
1 lime, juiced
4 cloves of garlic, crushed
4-5 blades of chives, chopped
4-5 blades of chadon beni, chopped
1 teaspoon of celery, chopped
½ cup all purpose flour
Fried bake ingredients
3 cups flour
3 teaspoons baking powder
2 tablespoons all-purpose seasonings
1-cup vegetable oil
Season fish with lime juice, garlic, salt and pepper, all purpose seasonings, chives, chadon beni and celery. Allow to marinade in the refrigerator, while making the bake.
In a medium bowl mix flour, baking powder and one tablespoon all-purpose seasonings. Add water to make a soft dough. Knead until dough is smooth. Leave to rest for half an hour.
Cut dough into four equal pieces and roll into balls and, with a flour-dusted rolling pin, roll each ball flat about one inch thick.
Heat oil in a frying pan, carefully place dough in oil, fry on each side for about 4-5 minutes, until golden brown. Set aside on paper towels to drain off excess oil.
Coat fish with flour and fry in hot oil until fish flakes, about five minutes on each side.
Serve fish in bake with lettuce and tomatoes and condiments of your choice.
Pan Seared Marlin With Pineapple Salsa and Roasted Vegetables
6 oz marlin steak
1 tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes
¼ tsp dried oregano
2 tbsp olive oil
1 (16 oz) can pineapple chunks
1 tsp salt
¼ tsp black pepper
4 leaves chadon beni, finely chopped
Juice of 1 lime
Vegetables of choice e.g. Eggplant, onion, carrots, sweet pepper
For the vegetables: Season with salt, black pepper, and a little oregano. Drizzle with a little olive oil and toss. Place on sheet pan and bake in a preheated 350 degree F oven until the vegetables are tender.
Salsa: Drain pineapple chunks and place in a bowl.
Add remaining ingredients and mix to combine. Refrigerate until ready to use.
Marlin: Place fish in bowl. Add the next four ingredients and season. Rub with one tbsp oil. Heat remaining oil in a frying pan over medium high heat. Add fish to hot pan and let cook for two minutes. Flip onto the other side and let cook until fish is cooked through, approximately 2 – 3 minutes.
Remove from heat and let rest for a few minutes.
To serve, place a few vegetables on the plate. Slice the marlin into strips and place over the vegetables. Spoon two tbsp pineapple salsa over the fish. Serve with a side salad.
Simply Seared Carite
4 – 6 carite fillets
1 tbsp paprika
½ tsp cayenne pepper
Generous pinches of salt and black pepper
1 lime, halved
4 tbsp olive oil
Season the fish with the paprika, cayenne pepper, salt, pepper, juice of ½ lime and two tbsp olive oil. Let marinate for half an hour.
Heat the remaining olive oil in a large saucepan over medium high heat.
Place the fillets skin side down in the oil and sauté for approximately three to four minutes or until the skin is crisp.
Turn the fish onto the other side and cook until the fish is cooked through approximately five minutes depending on the thickness of the fillets.
Remove and squeeze the juice of the remaining half of the lime over the fish and serve.