RODBENDERS ISLAND SPICED FRIED OR GRILLED GROUPER
Steps:
- In a large bowl combine the adobo seasoning, bijol, paprika, scallions, red pepper, hot sauce, olive oil, and water; whisk marinade together.
- Place fish fillets in a bowl or a ziplock bag. Cover fish with marinade. Let sit for 1 to 2 hours.
- If grilling fish, place over hot grills until brown.
- If frying the fish, pour the flour into a bowl. In a second bowl, combine milk and eggs. In a third bowl, combine cornmeal, garlic powder, paprika, dried oregano, and salt and pepper. Dredge fillets in flour, then into the egg wash, and finally dip them in the cornmeal mixture.
- In a large skillet heat 2 inches of canola oil. When the oil reaches 375 degrees F., or 1 drop of egg wash cooks and rises to the top immediately, add the fillets to the oil, 2 at a time. Fry the fillets until golden brown. Fillets can also be deep fried.
- Serve with Mango and Black Bean Salsa.
- Combine all ingredients together in a medium size bowl. Mix to blend ingredients evenly throughout.
CARIBBEAN JERK GROUPER
This recipe is from the Sea Shack Restaurant in Hilton Head, SC. It's easy to make, and the grouper tastes wonderful! Actual cooking time is just 5 minutes or so, depending on the thickness of your fish. If you can't find grouper, try for snapper, amberjack, or mahi mahi. **Prep time does not include marinating time.**
Provided by breezermom
Categories Mahi Mahi
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, mix the jerk seasoning, olive oil, garlic, brown sugar, orange juice, and soy sauce. Place the grouper fillets in the marinade, then cover the bowl and refrigerate for 2 to 4 hours.
- Preheat a heavy skillet over medium-high heat. Remove the grouper fillets from the marinade and cook for 4 to 5 minutes, until fish is opaque throughout, turning the grouper every minute.
- Serve immediately, while nice and hot!
Nutrition Facts : Calories 976.8, Fat 56.5, SaturatedFat 8, Cholesterol 83.9, Sodium 6170.2, Carbohydrate 63.9, Fiber 1, Sugar 57.8, Protein 55.7
CARIBBEAN JERK GROUPER
Steps:
- In a large bowl, mix the jerk seasoning, olive oil, garlic, brown sugar, orange juice, and soy sauce. Clean the grouper fillets and remove the bones. Place the fillets in the marinade, then cover the bowl and refrigerate for 2 to 4 hours.
- Preheat a heavy skillet over medium-high heat. Remove the grouper fillets from the marinade and cook for 4 to 5 minutes, until fish is opaque throughout, turning the grouper every minute. Serve immediately.
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- Caribbean Seafood Stew. Caribbean-all those islands-all that ocean! Seafood is the Caribbean highlights. Swimming or in shell seafood has been a long staple of sailors crossing the Atlantic.
- Jerk Chicken – delicious Jamaican Food. Visiting Jamaica: try the jerk the signature flavor of Jamaican one of the Caribbean top food/cuisines. Jamaican jerk chicken refers to a very spicy dry or wet rub on chicken or goat meat, among others.
- Roast Pork – Popular Caribbean Food. Ubiquitous across the Caribbean, especially islands with a strong Spanish heritage such as Cuba and Dominican Republican.
- Pepperpot recipes. Characterized by simmered huge pots across the Caribbean, the thick, rich stew is one of my favorite cuisines. It included aubergine, okra, squash, potatoes, and plenty a lot of other foods that grow in the islands’ fertile soils.
- Conch. Try the sort of sea escargot! Conch is any of the many different large sea snails housed in beautiful shells across Bonaire. The dish tastes like a huge clam; the meat makes fabulous fritters.
- Chicken With Rice. The recipe is still craved by Caribbean locals decades after they’ve emigrated. Commonly known as Arroz Con Pollo it’s the ultimate Caribbean comfort food.
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- Callaloo. For the love of vegetable dishes, the West Africa origin Callaloo brought to the Caribbean by slaves is your treat. Today, it’s still a vital part of the Caribbean diets mostly in Jamaica, Trinidad and Tobago, and Dominica islands.
- Papaya – Common Caribbean Food. Papaya is a common fruit in the Caribbean. It’s a taste staple that grows wild and on farms. The best comes in yellow and orange varieties.
CARIBBEAN FOOD [TOP 10 RECIPES] - AMAZING JAMAICAN FOOD
From iccaribbean.com
- Top Caribbean seafood recipes. Caribbean-all those islands-all that ocean! Seafood is the Caribbean highlights. Swimming or in shell seafood has been a long staple of sailors crossing the Atlantic.
- Jerk Chicken – delicious Jamaican Food. Visiting Jamaica: try the jerk the signature flavor of Jamaican one of the Caribbean top food/cuisines. Jamaican jerk chicken refers to a very spicy dry or wet rub on chicken or goat meat, among others.
- Roast Pork – Popular Caribbean Food. Ubiquitous across the Caribbean, especially islands with a strong Spanish heritage such as Cuba and Dominican Republican.
- Pepperpot recipes. Characterized by simmered huge pots across the Caribbean, the thick, rich stew is one of my favorite cuisines. It included aubergine, okra, squash, potatoes, and plenty a lot of other foods that grow in the islands’ fertile soils.
- Conch. Try the sort of sea escargot! Conch is any of the many different large sea snails housed in beautiful shells across Bonaire. The dish tastes like a huge clam; the meat makes fabulous fritters.
- Chicken With Rice. The recipe is still craved by Caribbean local’s decades after they’ve emigrated. Commonly known as Arroz Con Pollo it’s the ultimate Caribbean comfort food.
- Cuban Sandwich. Try the hearty sandwich, which was once the favorite lunchtime meal (food) for laborious in Havana Cuba, has found favor across the Caribbean islands.
- Goat Stew. “Got some?” a conservation starter in Montserrat Island. The delicacy is made of a thin, clove-scented stew known to locals as “goat water.” You can treat yourself to the fullest the next time you visit Aruba and Bonaire.
- Callaloo. For the love vegetable dishes, the West Africa origin Callaloo brought to the Caribbean by slaves is your treat. Today, it’s still a vital part of the Caribbean diets mostly in Jamaica, Trinidad and Tobago, and Dominica islands.
- Papaya – Common Caribbean Food. Papaya is a common fruit in the Caribbean. It’s a taste staple that grows wild and on farms. The best comes in yellow and orange varieties.
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Clean the grouper fillets and remove the bones. Place the fillets in the marinade, then cover the bowl and refrigerate for 2 to 4 hours. Preheat a heavy skillet over medium-high heat. Remove the grouper fillets from the marinade and cook for 4 to 5 minutes, until fish is opaque throughout, turning the grouper every minute. Serve immediately.
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