Here in The Bahamas, fresh fish and seafood, such as snapper, grouper, and conch, is a delectable local treat not to be missed. Together, they make a tasty and satisfying meal packed with local flavor.
In Nassau, visit Arawak Cay on West Bay Street to sample authentic Bahamian restaurants. Fresh seafood is served ‘cracked’ (battered and deep-fried) or ‘scorched’ (seasoned with lime, onions, and peppers).
Allow grouper to drain on paper towels to absorb excess oil. 06/11/2008 I did not marinate the files instead I simply poured lime juice on them added the veggies and popped them in the oven.
I cooked it exactly the same amount of time and at 350 but the files were a bit dry... Maybe 10-15 minutes less would have worked better? The flavor was nice with the onion tomatoes and peppers.
The lime taste was a bit overwhelming for this fish. I had it with pineapple rice casserole and the tart taste from the lime was offset by the sweetness of the pineapple.
Secondly I loved that I didn't have to fry this fish to get a nice flavor. The lime does a good job of getting that fishy smell and taste out of the fish.
No real reason I saw the recipe that day and didn't have time to marinate as suggested. I skipped the bell peppers didn't have any on hand.
When the oil is completely hot in the frying pan you can dip the grouper strips into the eggs' mixture until fully coated. Squeeze the other half of fresh lime over the fish.
If you have a question about this recipe, ask it here to get a reply from the cook pad community. Allow approximately ten minutes cooking time, depending on thickness of the slices.
In small bowl, combine lemon juice and hot pepper; pour lemon juice mixture evenly over fish. Let stand 15 minutes, In separate shallow dish, beat together eggs, cream, salt and pepper.
Dip fish in egg mixture to coat evenly, then coat evenly in flour; set aside. Fry fish in batches 7 to 10 minutes, turning once, until coating is golden brown and crisp and fish flakes easily with a fork.
Cindy Hudson September 8, 2015, Renowned chef, restaurateur and master of the Caribbean’s “cuisine of the sun” Cindy Hudson has a new book out that you’ll want to read cover to cover if you’ve ever loved a fried grouper sandwich. With recipes from her travels, fishing expeditions, restaurants and other places you’ll find some of the best spicy grilled chicken on the planet, From the Tip of My Tongue is a fresh look at island cuisine from one of its champions.
In my early days of being a captain on a fishing boat out of Miami, I used to regularly take charters through the Florida Keys and over to the Bahamian island of Bimini. There, we stopped at Brown’s Marina, where a young Bahamian boy taught me how to pull conch from the shell and clean it.
The Bahamians believe this is the conch’s “Viagra.” The young boy would fold his arms and tell me, smiling, that the pistol makes men “strong and last a long time.” Over on Harbor Island, it makes me laugh every time to see the conch men entertain the tourists and convince the men to eat that limp noodle, no pun intended, to keep them strong for their ladies. It is okay to buy frozen product, but it should be from the Turks and Pieces Islands, Bahamas, or Belize or Honduras.
Directions For the ceviche In a nonreactive, stainless steel bowl, place conch, tomatoes, onion, peppers and sugar. The basic dumpling is a very simple thing, but its beauty is in absorbing the flavors of the soup or sauce that is in.
A basic Bahamian dumpling usually consists of nothing more than flour, milk and salt, with a touch of baking powder to make it lighter. Fried dumplings are really popular at festivals, especially with a little salt fish added to them, or served as a side dish served to accompany fish, just like the steamed grouper and dumplings shown below.
This the season for cookies and pie and gingerbread, and we’re so excited to celebrate! There’s something so magical about listening to Christmas carols while baking in the kitchen.
Whether you’re making gifts to give, cookies to leave for Santa, or making a fancy dessert for Christmas dinner, these holiday dessert recipes are perfectly festive! Basically, it’s a baked good filled with spices like ginger, cloves, nutmeg, and cinnamon.
From cinnamon rolls and casseroles for breakfast to the main course and side dishes, we’ve found The most important part of the national dish of the Bahamas.
Turn crab with eyes away, upside down, slipping a blunt knife (a butter knife is ideal) between the shell's seam, push upward to separate the crab's shell in two. Scoop the fat from both sides of the shell into a bowl using the knife or a spoon.
Discard the empty half shell, band,mouth, gills and all other remaining internal organs, leaving behind the toes. Wash the toe segments under the tap and put them in the bowl with the fat.
Place a large pot over medium high heat, adding the vegetable/corn oil. Add onion, green pepper, salt,black pepper, seasoned salt, thyme,scotch bonnet and stir.
Sauté ingredients until onion is transparent, stirring constantly, about 3 to five minutes. Add tomato paste, stir ingredients together for another 5 minutes.
Turn heat down to low and cover pot with a tight-fitting lid to prevent steam from escaping. Turn heat off and let rice stand covered for 10-15 minutes or until liquid is absorbed.