Brown Fish Stew

Ingredients:
2 lbs. large fish (snapper, etc)
1 onion (sliced)
1 tbsp. butter
1 tbsp. flour
water or stock (to thicken)
salt & pepper (to taste)
oil for frying

Instructions:
Prepare the fish cutting it crosswise in 1" thick slices. Fry it lightly. Make brown sauce by frying onions in butter and adding flour slowly until brown. Add enough water or stock to thicken, add salt and pepper to taste. Place the fish in a deep frying pan and pour the brown sauce over the fish. Allow to simmer for about 15 minutes, turning the fish once. Serve hot alone, over peas & rice, white rice or pasta.

Baked Fish In Beer

Ingredients:

2-3 lbs. Fish (any kind)

1 garlic clove (chopped)

½ tsp. thyme

1-2 celery stalks (chopped)

2 tsp. salt

1 tbsp. parsley (chopped)

1 tsp. cayenne pepper

Juice of ½ lemon

1 small bottle beer (any kind)

2 bay leaves

Instructions:

Season fish with garlic, salt, thyme, celery, parsley, pepper and lemon. Cut into serving pieces and arrange in a greased Pyrex dish. Pour on beer, add bay leaves and cover with foil. Bake in a moderate oven until fish is cooked. Serve with vegetable salad.

Note: Fish may be pouched gently on top of stove instead of baked. 

CREOLE FISH

Ingredients:

4 or 5 fish steaks

1 tbsp. seasoning mixture (see below for recipe)

Salt (to taste)

3-4 tbsp. butter or margarine

1 small onion (sliced)

2 medium ripe tomatoes (sliced)

Vinegar or lime juice

Instructions:

Marinate fish and rub with seasoned mixture. Sprinkle with a little salt. Melt butter or margarine in pan and fry sliced onions lightly. Remove onions from the pan, put in fish and cover tightly so that the fish cooks with steam. When one side is done (about 4 minutes), turn over carefully. Arrange sliced tomatoes and cooked onions on top. Cover and steam again (about 4 minutes). Just before serving, pour a little lime juice or vinegar over each piece of fish.

Seasoning Mixture:

1 medium onion (minced/chopped)

2-3 blades chives or shallot (minced/chopped)

Piece of red pepper (chopped)

¼ tsp. powered cloves

½ tsp. salt

Sprig of thyme or marjoram

1 garlic clove (chopped)

1 tsp. lime juice

Mince or chop onion, garlic and chives or shallot very finely. Mix in the other ingredients and chop well together. To season the fish, score the flesh deeply in places and put a little mixture in each incision.

Note: Fish fillet pieces, flying fish and pork (for roasting) can be made very tasty prepared with this seasoning mixture.

SALMON SALAD (canned salmon)

Ingredients:

5 oz. can salmon (drained)

1 celery stalk (diced)

4 sour pickles (chopped)

Salt & pepper (to taste)

1 tbsp. sugar

1 tsp. mustard

1 tbsp. butter

2 tbsp. cream

2 tbsp. vinegar

3 hard-boiled eggs (sliced)

Lettuce leaves

Instructions:

Combine salmon, diced celery, pickles and salt & pepper (Put to the side).  For Dressing -In a small pot stir in sugar and mustard, add butter, cream and vinegar and cook low flame

until smooth. Cool. Pour mustard dressing over salmon mixture and mix well. Decorate with hard-boiled eggs. Chill. Serve on crisp lettuce leaves.

CRAB GUMBO (simple recipe)

Crab Gumbo

Ingredients:

6 cooked crabs

6-7 okras (sliced)

2 tbsp. butter

3 large tomatoes

1 bay leaf

1 onion (chopped)

Spring of parsley & thyme

1-2 blades chives

½ red peppers (sliced)

Water to cover 

Instructions: 

Prepare crabs, extracting meat. Skin tomatoes; wash and cut up seasonings. Melt butter and brown crab meat. Add seasonings and sliced okras. Brown all and add bay leaf and water to cover. Cover and simmer for 1 hour. Consistency should be like a thick soup. Serve alone or with white rice.

CODFISH DELIGH

Ingredients:

½ cup boneless codfish (soak for ½ hr.)

½ cup potatoes (cut into small squares)

½ lb. cabbage (chopped coarsely)

A piece of thyme

A pinch of black pepper

1 small onion (sliced)

2 small tomatoes (sliced)

1 small red pepper (sliced)

1 cup par-boiled rice
1 avocado (sliced for garnish-optional)

2 cups coconut milk

Instructions: 

Soak codfish in cold water for ½ hour. Clean and wash vegetables. Drain codfish and pour hot water over it. Flake into small pieces then put with potatoes in a saucepan to steam for 10 minutes, adding just enough water to steam. Add the cabbage and steam on top for 10 minutes. Cook rice in another saucepan with coconut milk, and season with onion, tomatoes, red pepper, thyme and black pepper. Combine codfish and rice mixture and serve hot; garnish with slices of avocado (optional). 

STUFFED FISH

Ingredients:

3 or 4 lb. whole fish (cleaned & scaled-with or without head & tail)

3 tbsp. butter or margarine

Salt & pepper to taste

2 garlic cloves (minced)

1 large onion (thinly sliced)

2 cups bread crumbs

¼ cup scallions (chopped)

1 hot pepper (seeded & chopped)

2 tbsp. lime or lemon juice

1 tomato (sliced)

1 cup hot water

Instructions:

Split the fish lengthwise to expose the cavity. Rub the fish inside and outside with a mixture of butter/margarine, salt, pepper and garlic. Let stand while preparing stuffing. Stuffing: Heat 2 tbsp. butter/margarine and lightly sauté half the onions, hot pepper, lime juice and salt & pepper to taste (the consistency of the stuffing should be moist). Fill the cavity with the stuffing. Secure edges with skewers or tie together. Place fish in a buttered baking dish and arrange the remaining onion slices and tomatoes over the fish and sprinkle with bread crumbs. Add 1 cup of hot water to the dish. Bake at 400 degrees for 30-40 minutes.

LOBSTER SALAD

Lobster Salad

Ingredients:

1 cup lobster (cooked)

2 tsp. lemon juice

2 tbsp. mayonnaise

Salt & pepper (to taste)

1 tsp. hot pepper sauce (see below for recipe)

½ tsp. paprika

1 small onion (finely chopped or grated)

1 head of lettuce

1 cucumber (sliced)

Sweet pickles (sliced)

1 avocado (sliced)

Instructions:

Flake cooked lobster meat. Add lemon juice; mix in mayonnaise, salt, pepper, hot pepper sauce, paprika and onion, mix well. Arrange lobster mixture on a bed of lettuce and garnish with sliced cucumber, sweet pickles and avocado. Chill before serving.

HOT PEPPER SAUCE (Recipe):

Ingredients:

1 small green papaya (seeded- boiled & chopped coarsely)

1/2 lb. hot red peppers (seeded & chopped finely/crushed)

1 cucumber (chopped)

2 onions (finely chopped)

2 garlic cloves (minced)

1 tbsp. salt

2 cups vinegar

1 tbsp. mustard 

1 tsp. olive oil

Instructions:

Boil seeded green papaya until tender, let cool, peel and chop coarsely. Add hot peppers, papaya, cucumber, onions, garlic, salt, vinegar, mustard and olive oil. Simmer gently for 10 minutes. Cool and store in jars for future use. Makes about 4 cups.

CURRIED FISH

Curried Fish

Ingredients:

1 lb. fish (boned & sliced)

½ pint coconut milk (see note)

1 small onion (sliced)

1 tbsp. curry powder

1 tsp. salt

½ tsp. pepper

2 tbsp. oil

1-2 blades scallion

Instructions: 

Clean and cut fish in slices. Season with salt, pepper and scallions. Let stand for about 20 minutes. Fry fish on both sides until lightly brown. Heat oil and fry onion lightly. Mix curry powder to a paste with a little water and stir, add to mixture to onions, add fish and cook for a few minutes. Add coconut milk and simmer gently for about 20 minutes. Don’t allow fish to break apart. Remove fish and put into a hot dish. Pour on the gravy from the

pan and serve with white rice.

Note: To make coconut milk-

Grate one small coconut and add 2-3 cups water. Let stand for 5-10 minutes. Squeeze coconut and extract liquid.

SHRIMP & CALLALOO (Spinach) SOUP

Shrimp &
Callaloo Soup

Ingredients:

½ oz. shortening (for frying)

1 large onion (chopped)

2 pints water or stock

1 bunch scallions

2 celery stalks

Salt & pepper (to taste)

1 oz. shrimp or prawns (cleaned)

1 bundle callaloo (spinach) (finely chopped/shredded)

Soy sauce (few drops)

Instructions:

Sauté onions in shortening. Add water or stock, scallions & celery (tied together), salt, pepper and bring to simmering point, and simmer for about ½ hour. Clean shrimps/prawns thoroughly and add to soup. Cook for 5 minutes. Add finely chopped/ shredded callaloo. Simmer for an additional 3 minutes. Add a few drops of soy sauce to soup. Serve hot.