Spicy West Indies Fish Recipes

SPICY WEST INDIES FISH

Steps:

• Soak the fish in lime juice for 30 minutes in a glass pan or non-corrosive dish. Remove the fish, reserving the juice. Combine the curry powder, cumin, paprika, allspice, ginger, salt, black pepper, and cayenne pepper in a small bowl and stir until well blended. Place each fish fillet on an individual sheet of aluminum foil. Coat each fillet with the spice mixture. Sprinkle a tablespoon of the lime juice over each piece of fish. Place a mound of onion on the top of each fillet. Wrap each fillet tightly in the foil.
• Remove the rack from the grill and lightly oil it with vegetable oil where the fish will be placed. Make a fire in the grill and cook for 5 minutes. Turn the fish packets and cook for another 3 minutes. Open a packet to see if the fish is done. The flesh should be opaque and the skin should pull away from the flesh; flakiness is usually a sign of overcooking.

SPICY WEST INDIES BBQ MARINADE/SAUCE

Steps:

• Combine all ingredients and let sit to blend for about 30 minutes.
• Use as a marinade/grilling "sauce" for fish, chicken, pork or even vegetables.

WEST INDIES FISH CAKES WITH CURRY AIOLI

Steps:

• You can prepare the aioli in advance if you wish (just keep it refrigerated).
• Place all ingredients for the curry aioli in a food processor or blender and puree until smooth and creamy; set aside.
• Mix all ingredients for fish cakes together (except oil and lemon slices) in a mixing bowl until blended.
• Adjust water or flour, if necessary, to achieve a consistency similar to pancake batter (or just a tad thicker).
• Heat 1-2 inches cooking oil in a large skillet until hot.
• Spoon or drop approximately 1/4 cup fish cake batter into hot oil and cook about 2-3 minutes per side or until golden, puffy, and firm.
• Do not overcrowd pan.
• Drain fish cakes on paper toweling.
• Serve fish cakes hot with curry aioli or tartar sauce, and lemon slices, if desired.