Unusual Fact: Yes there really was pirates in the Bahamas
The first B country. Well at least we’re out of the A’s, but there are more B countries than there are A, so we’ll be here for a while.
So what did the Bahamas bring us this week. Well considering it is a ocean locked nation, fish seemed pretty appropriate. The recipe calls for Red snapper but it is hard to come by here, so the fish monger said that local fame tail snapper will suffice.
Wikipedia Says: The red snapper, Lutjanus campechanus, is a fish found in the Gulf of Mexico and the southeastern Atlantic coast of the United States and, much less commonly, northward as far as Massachusetts.
The sauce on the fish was delicious, it was limey, buttery, creamy and a little mustardy. While the fish was cooking it soaked into it giving the fishing a lovely flavour. Remember, you know that the fish is cooked when it starts falling and breaking apart. We fried it on a griddle pan so it had some streaks of colour on the outside.
The peas and rice, it was very very good. A perfect accompaniment for the fish, even though they are two entirely different recipes that doen’t even say to serve with each other, or any thing at that. For the paprika we used sweet paprika not smoked. The recipe says to use pigeon peas, we could not source them, so we tried to got black eyed peas, but we couldn’t get them either. We ended up going for lentils in a can. In a can because they are already cooked and we don’t have to boil them for an hour. The peas and rice takes a little longer that the fish to cook all of the components so we started it about 10mins before the fish. As we were eating this dish we listened to the black eyed peas.
Altogether this dish was amazing, it was so delicious I definitely recommend cooking this one for yourselves.
(Angus was at a friends house)
Our family friend Linda came around for dinner, intending to cook roast chicken for us, then we relieved her of her duties and made dinner for her.
I get all of my caribbean recipes from this website, it is fantastic and so far I have gotten all of my caribbean recipes from here. Just select your country then it will show you some recipes:
This one is for Anguilla, just change the country at the top and the results will pop up
Peas and Rice
1 cup rice
2 cups water
1 small onion – minced
1 green Pepper – diced
1/4 cup bacon – diced
8oz can pigeon peas
1/4 cup (2 oz) tomato paste
Salt, black pepper, paprika & thyme to taste
METHOD / DIRECTIONS:
Fry bacon until crisp. Add green pepper and onion to the pan and cook until onion is clear. Add water, peas, tomato paste, salt, black pepper, paprika, thyme & rice. Cover the pot with a tight fitting lid and simmer until all of the water has been obsorbed.
Grilled Red Snapper
Preparation Time: 15 Min.
Cooking Time: 10-15 Min.
8 Portions of Fish fillets
1/4 lb. butter
2 onions, chopped
2 cloves garlic, minced
juice from 2 limes or lemons
3 Tbsp, spicy mustard
salt & pepper to taste
METHOD / DIRECTIONS:
Melt butter in a sauce pan. Add onions and saute until clear, add garlic, lemon/lime juice, mustard, salt and pepper.
Place fish fillets on grill turning them frequently while brushing liberally with sauce. Fish is done when inner most area is white and flaky. You can use this sauce with any firm fish fillet.
To serve, spoon the peas and rice on to the plate then put a fish fillet on top