Unusual Fact: The Cayman Islands have long been known as the “island that time forgot.”
Call me crazy but I am excited to be doing another Caribbean country. Somewhere in the midst of the A’s and B’s I felt as though I had eaten enough Caribbean food to last me a life time. But I was looking forward to this dish. So what did we make? Well it was Almond crusted snapper from Elite Life and the classic Caribbean dish of peas and rice from Caribbean Choice.
Firstly the snapper. The snapper worked with the almond crust. When cooking the snapper, you will know that it is finished when you can the see the flakes parting slightly. The recipe does not come with a recipe for lemon herb butter. So if you mix some softened butter with some lemon rind and chopped oregano, chives and thyme. This butter complemented the snapper perfectly, I loved it.
The peas and rice as I said earlier are a classic Caribbean dish. We made a similar recipes for The Bahamas and Anguilla. This recipe asks for gungo peas, these are also known as pigeon peas. You could use some type of lentils for this but we chose to use black eyed peas. As these came up in some of the pictures and we have use them before in our Caribbean cooking. I would suggest adding more water and coconut than the recipe suggests to stop it from burning on the bottom or drying out. Also the recipe asks for pimento seeds. I did some research and some websites said that it tastes like cinnamon, cloves and nutmeg so I added a little of each of these instead. Altogether I quite enjoyed this even though it was a little bland.
Beans and Rice
Almond Coated Snapper
PEAS AND RICE
- 1 cup gungo peas
- 1 1/2 cup coconut milk
- 2 cups rice
- 3 sprigs thyme
- 2 stalks scallion
- 3 cloves garlic
- 1 scotch bonnet pepper
- 5-10 pimento seeds
- A small piece of ginger
- 1 oz margarine
- Salt to taste
METHOD / DIRECTIONS:
- Wash gungo peas and drain. Place gungo and garlic in a large pot then cover with water. Bring to boil until tender, topping up water as necessary.
- Add the coconut milk, thyme, scallion, pimento seeds, garlic, salt and let boil for about five minutes.
- Then add rice, margarine and whole pepper, cover pot, turn down the heat and let rice simmer slowly for about 25-30 minutes.
- Do not open or stir rice during this process, or it will become sticky
Almond Snapper with Lemon Herbed Butter
2 eggs beaten
3 tablespoons of butter
8 ounces of filet (snapper)
1 cup of all-purpose Flour
2 cups of fine breaded crumbs
1 cup of almonds lightly salted
Pinch of black pepper
Pinch of salt
First rinse the fish filet and pat dry, next season Snapper on both sides with black pepper and salt to taste. In a food processor, run the machine in short bursts and grind the bread crumbs and almonds to a fine powder. In a shallow bowl add the mixture. Place the flour in another bowl and the eggs in a third bowl. Before serving, melt the butter right in a large frying pan, over medium heat. Next dip each side of the fish into the flour first shaking off excess, then in the mixture, then the almond bread crumbs then pan fry fish until golden brown and crusty. Fry the fish for about 2 minutes per side, drain and transfer to a plate and sprinkle with the lemon herb butter.