Seafood

Over the years I’ve noticed that fish and seafood recipes do really well on the website, maybe it’s due to the shift from more traditional pork, beef and chicken recipes and more exploration of pescatarian type dishes. While you may notice similarities with this recipe and the Coconut Stewed Fish I did back in 2009, with the additional step of starting with the puree of tomato, onion and garlic, the overall flavor is superb.

You’ll Need…

2 lbs Cod fillet (washed)
3/4 tablespoon sea salt (divided)
1 teaspoon black pepper (divided)
3/4 tablespoon Caribbean Green Seasoning
1 teaspoon curry powder
1 tablespoon olive oil
2 medium tomatoes (rough chop)
6 cloves garlic (rough chop)
1 large onion (rough chop)
1/4 cup water
1 1/2 tablespoon tomato concentrate puree
3/4 tablespoon smoked paprika
1 teaspoon grated ginger
2 cup coconut milk
2 tablespoon chopped parsley

Notes! May I recommend using a firm white fish like snapper, flounder, haddock, halibut or grouper (besides the Cod I used). And if you want it to hold its shape while cooking, get fillets with the skin on, on one side. Additionally you can use a whole fish, simply cut it into pieces, but be mindful of the bones. Please use the video below to follow along as much more about the recipe is discussed there.

Season the Cod (cut into 2 inch pieces) with 1/2 the salt, 1/2 of the black pepper, Caribbean Green Seasoning and curry powder. Set aside to marinate for about 10 minutes.

In a blender, puree the onion, tomato and garlic with 1/4 cup of water. Then heat the olive oil (use any oil you prefer) on a medium flame and as it comes up to temperature add that tomato puree to the saucepan.

As it starts to boil, lower the heat to med/low, add the ginger and smoked paprika and stir well. The goal is to cook this down until all of the liquid is gone. After a few minutes, add the tomato concentrate puree, remaining salt and black pepper and continue cooking.

It will take about 10-12 minutes to cook-down until you get a thick paste and you start seeing the oil we started with.

It will go a much darker red in color and by removing all of the liquid the natural sweetness of the tomato will shine through, along with the other flavors we added.

At this point you’ll add the coconut milk and bring back to a boil (raise the heat back to medium). Stir well to incorporate and cook on a rolling boil for 4 minutes to cook out the rawness of the coconut milk (see video).

It’s time to add the seasoned pieces of Cod fish to the saucepan and being very gentle, stir to make sure the pieces are all coated with the rich coconut tomato sauce.

It will take between 4-5 minutes for the fish to fully cook. You will notice that the Cod will start to flake and the sauce thickens. Top with the chopped parsley and turn off the stove. You may add the juice of 1/2 of a lemon if you wish.

Taste and adjust the salt just before you turn off the stove and should you prefer, you may add chopped cilantro (coriander) or Shado Beni (culantro) instead of the parsley. Additionally, if you want this dish spicy, you may add any hot pepper you like (at the start) and in the amounts you can tolerate.

Seafood

How to Make Delicious Stewed Salmon at Home.

April 1, 2024March 10, 2024Leave a Comment

This recipe is loosely based on a ‘newer’ method my mom has used for making Stewed Salmon the past 12 years or so. It’s definitely not your typical “Caribbean” stewed fish, however it ranks right up there with the flavors we have across the region.

You’ll Need…

1 lb salmon fillet
1 lime (juice)
1/2 teaspoon salt
5 cloves garlic (chopped finely)
1 teaspoon black pepper (divided)
1 teaspoon smoked paprika
1 teaspoon Caribbean Green Seasoning
1 medium onion (sliced)
2 scallions (chopped)
1 cup all-purpose flour
2 cups veg oil
1 tablespoon olive oil
1/2 medium bell pepper (sliced)
1 package Sazon
1 tablespoon tomato paste (concentrate)
2 tablespoon tomato ketchup
1- 1 1/2 cups water
1 teaspoon smoked paprika
2 medium tomato (large chunks)
2 scallions (chopped)

Notes! May I recommend that you use the video below to follow along as much more about the recipe is discussed there, especially why I used a package of Sazon and how you can take up the heat/spice level by adding your favourite hot pepper/s.

There are 3 simple steps to this recipe. Prep the ingredients, fry the fish, then finish with the sauce. Cut the salmon fillets into 1 inch strips, make sure to do a once-over to verify and remove any bones (sometimes there can still be some even though they are fillets) and wash with the juice of the lime and cool water.

Season the salmon pieces (skin on one side) with the Caribbean Green Seasoning, salt, 1/2 of the black pepper, garlic, onion and smoked Paprika. I also added the white (bottom) parts of the scallions. Mix well and allow to marinate for about 10-15 minutes.

It’s now time to fry the salmon (explained why in the video). Heat the vegetable oil on a medium flame, then flour dust the pieces of salmon (shake off the onions, but keep in the same bowl) and fry for about 5-7 minutes. Basically until they get a bit of color and crust. Be sure to flip them as they fry, so they cook evenly.

As they come out of the frying pan, you can set them on a paper-towel lined plate or wire rack to drain off the excess oil.

The final step is to create the base sauce to which we’ll add back the salmon pieces to finish up. Heat the olive oil in another saucepan (yes you can use a tablespoon of the same oil you fried the fish with if you prefer) on a medium flame, then add the bell pepper and stir well. Then add the Sazon to the bowl where we marinate the salmon and mix well. Everything in that bowl will also be added to the saucepan as well. Stir well and turn the heat down to medium low.

Add the remaining black pepper and stir well. After 4 minutes add the tomato paste to the pan and stir. The goal is to get the natural sugars from that tomato paste (as explained in the video) to heighten.

Add the water to the bowl you marinated the salmon in and swish it around to pick up any marinade which may still be there. Add that water to the pan, along with the tomato ketchup and bring to a boil (raise your heat to medium).

Let it boil for about 3-4 minutes, then add the tomato pieces (cut large) and bring to a boil and cook for another 2 minutes before adding the fried salmon pieces to the pan.

Cook on a simmer for 3 minutes, then it’s time to personalize things. Taste (sauce) and adjust the salt to your liking and determine if you’re happy with the sauce’s consistency. Reduce further or add a bit more water. Keep in mind that the sauce will further thicken as it cools and with the residual heat from the pan.

Top with the green parts of the scallion (or parsley) and should you want to finish with a few drops of lemon juice, it’s all up to you.

The perfect accompaniment to the Coconut Rice Recipe I shared last week.

Easy Oven Roasted Snapper Recipe for Beginners.

March 10, 2024March 5, 2024Leave a Comment

Being in the Lenten season, it means there’s an increase in requests for more fish recipes. With that in mind and with my occasional craving for ocean fish (I dislike ‘sweet-water” fish, meaning anything from lakes and rivers), I figured I’d share a one-pan fish recipe. Something even the novice can easily put together with ease and confidence.

You’ll Need…

1 1/2 lb Snapper
2 lemons (divided)
8 sprigs thyme (divided)
8 cloves garlic (divided)
small bunch of parsley (divided)
3/4 tablespoon sea salt (divided)
1 teaspoon Italian seasoning
3/4 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 1/4 cup olive oil
4-5 medium potatoes (pre-boiled)
2 bell peppers (rough chop)
1 medium zucchini (rough chop)

Notes! If making this recipe gluten free, please go through the full list of ingredients to make sure they meet your specific gluten free dietary requirements. May I suggest you follow along using the video below as much more about the recipe is discussed there.

Give the potatoes a good wash and boil in salted water until tender. There’s no need to peel them and the potato you decide to use is totally up to you. I used Yukon Gold. Set aside to cool.

Wash the fish with the juice of 1/2 a lemon and cool water, then give it a couple shallow cuts across the belly on both sides (see image below). In the cavity of the fish you’ll place 3 sprigs of thyme, 3 slices of lemon, 2 cloves of garlic sliced and 3 sprigs of parsley. Then tie with kitchen string to secure everything (explained in the video).

Next up is to make the seasoning or dressing to coat everything with. In a bowl place the olive oil, salt, black pepper, remaining parsley (chopped fine), remaining garlic (crushed), thyme leaves (remove from stems), and juice the remaining lemon. Then toss in the Italian seasoning and pepper flakes for a slight kick. Mix well to combine.

Preheat the oven to 400F. It’s important that you reserve 1/3 of this dressing to drizzle onto the fish after it comes out of the oven.

Place the stuffed fish, bell peppers, zucchini and pre-boiled potatoes onto the same roasting pan and coat with the 2/3 of the dressing we made. Mix well. Into the oven uncovered on the middle rack. See my tip on adding carrots in the video below.

Depending on the size of the fish you used, in 20 minutes you can remove it from the oven, drizzle on the remaining dressing and enjoy! If you want you can flip the vegetables 1/2 way though roasting. For a larger fish, you’ll need a few minutes more of roasting time. You can also squeeze on some fresh lemon juice before serving.

IMPORTANT! Whole fish (as I used) will have bones, so please be mindful of this when serving to children.

Gluten Free Seafood

Pong-Up Yam.

March 3, 2024March 3, 2024Leave a Comment

Way back in 2009 I shared the original Pong-up yam with saltfish recipe, a recipe that’s very dear to me as it reminds me of “home” and being a carefree lil fella on the islands. In that recipe we explored how it’s done from scratch, however with this version we’ll use leftover boiled yam and stewed saltfish.

You’ll Need…

1 tablespoon salted butter
1 medium onion (sliced)
1 medium tomato (diced)
1/4 teaspoon black pepper
1 cup leftover stewed saltfish
4 pieces Yam (preboiled in salted water)

Notes! I used leftover yam with the stewed saltfish (salted pollock), but you may use boiled green bananas, dasheen, cassava, eddoes or any pre-cooked ground provision with similar results as explained in the video. This is why I suggest you watch the video below as much more about the recipe itself is discussed there. If making this recipe gluten free, please go through the full list of ingredients to make sure they meet your specific gluten free dietary requirements.

Heat the butter in a saucepan on a medium flame, then add the onion, tomato and black pepper. Turn the heat to med/low and cook for 4 minutes or until the onion is soft and the tomato starts falling apart.

At this point you’ll add the stewed saltfish and mix well to heat through. Keep in mind that my stewed saltfish had scotch bonnet pepper in it, so there was already a spicy element to it. That said, if you want to add a bit of spicy pepper to the mix, do so when you add the onion and tomato.

Using the pestle from my mortar and pestle, I crushed the leftover yam.

Then it’s just a matter of adding the crushed yam to the pot and stir well to combine. Turn the heat up to medium and you’ll get a lovely crust forming. I used a non-stick pan and with my wooden spoon I scraped the bottom as I stirred everything. 4-5 minutes later and we’re done.

Mommy would serve this with hot Sada Roti (four people), but today I ate this as it was for lunch!

Gluten Free Seafood

How To Make Delicious Curry Shrimp At Home!

March 20, 2024February 16, 20242 Comments

The Ultimate Curry Shrimp is one of the most visited (used) recipes on the website ever since it was uploaded, and while it’s still very much relevant, I thought I’d share a version with some slight differences. Especially since I’m doing the ‘comfort food’ series on YouTube.

You’ll Need…

1 1/2 tablespoon olive oil
1 teaspoon cumin seeds (geera)
1 medium tomato (puree)
1 medium onion (puree)
6-8 cloves garlic (crushed)
1 teaspoon grated ginger
1 tablespoon Caribbean Green Seasoning
1 scotch bonnet pepper (cut in 1/4s)
1 1/2 tablespoon curry powder
3/4 tablespoon Anchar Masala
1 cup water
1 1/4 lb medium shrimp (peel / devein)
1/2 lime (juice)
1 tablespoon chopped parsley

Notes! May I suggest you follow along with the video below as much more about the recipe is discussed there. Especially why I used puree tomato and onion and why I didn’t finish with Shado Beni (culantro) or Cilantro (coriander). If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your gluten free requirements.

In a wide saucepan, heat the oil on a medium flame, add the cumin (geera) seeds and cook for 2-3 minutes before adding the pureed onion and tomato combo. If you don’t have a blender or magic bullet, you can chop both as fine as you can get them.

After about 3 minutes add the ginger, garlic, Caribbean Green Seasoning and Scotch Bonnet Pepper and stir well. No need for the hot pepper if you don’t want the curry shrimp spicy. However I did discuss the heat level and why I used a green Scotch Bonnet (not fully mature).

Stir well, then add the curry powder and anchar masala (use ground roasted cumin if you cannot source the anchar masala). Turn the heat down after another good stir and cook on med/low for 5 minutes.

After the spices which make up the curry powder has had time to bloom, add the water and turn the heat back up to medium. Bring to a boil and reduce by about 1/2.

It will take between 4-5 minutes. Peel and devein the shrimp (I left the tails on – optional) and wash with the juice of the lime (or lemon) and cool water. Add the shrimp and salt. Cook for about 3-4 minutes as we don’t want to end up with rubbery curry shrimp from over-cooking.

Taste and adjust the salt, top with fresh ground black pepper and parsley and shut off the stove.

You just mastered the art of cooking Excellent Curry Shrimp as done in the Caribbean, especially Trinidad and Tobago. ENJOY!

Seafood

Delicious Tin Sardines Recipe: Easy and Budget-Friendly.

May 27, 2025February 13, 20241 Comment

Make this make sense? Trinidad and Tobago are two relatively small ISLANDS, meaning they’re surrounded by water. Both the Caribbean Sea and Atlantic Ocean are teeming with fish, yet if you look closer at our culinary culture, you’ll notice that we use a fair amount of tin (canned) fish in our recipes.

You’ll Need…

1 can Sardines (in oil)
1/4 teaspoon black pepper
1 small onion (sliced thin)
1 medium tomato (sliced)
1 scotch bonnet pepper (sliced)
1 teaspoon lemon juice (or lime)
1 1/2 tablespoon olive oil

Notes! Please follow along with the video below as much more about the recipe is discussed there. Should you want to add some chopped scallions, Shado Beni (culantro) and/or parsley, feel free to do so. I didn’t add any salt as explained in the video.

In the video I spoke about the preferred brand of sardines mommy would make for us growing up in the Caribbean and how over the years living in Canada, that has changed. What I failed to mention is that I much prefer sardines packed in oil, rather than water. However the choice is all yours.

While I enjoy the sardines packed in oil, I usually drain that oil out. Then you have the option to split the sardines open and remove the bones and “inners” as shown in the video. Or simply crush them with a fork.

Add the black pepper, tomato, lemon juice and Scotch Bonnet pepper (if you’re making it spicy) and mix together.

Then top with the thinly sliced onion.

Heat the oil on a medium/high flame, until you start seeing whispers of smoke, then pour it directly onto the sliced onion. Not only will this flash-cook the onions (take away the ‘bite’), the oil will get a lovely onion flavor.