![]() ![]() Cut your fish into pieces if you want.Snapper, hake, sea bass, cod, butter fish or parrot fish, all work well. You may certainly refrigerate any leftovers for about 2 days. I wouldn't advise freezing the fish after cooking it. Yes, some people do not care for that part of the anatomy so feel free to remove. No, you can use fillets or cut the fish up into small pieces if you wish. Check the liquid levels throughout this time and add ¼ cup of water or more if required. Cover with the lid and leave to simmer for 25-30 minutes on low heat.Use a spoon to baste the fish in the liquid. Increase the heat to high to bring to the boil before reducing to a simmer.Use an egg spatula to carefully lower each fish into the pan (Picture 8).Add some more of the homemade seasoning (I added about 2-3 tsp), do a taste test to adjust.Then pour in the tomatoes, add the pimento berries, scotch bonnet, pink salt, black pepper, sprigs of thyme and parsley before adding 1 cup of water then stir everything together (Picture 6 &7).Add the bell peppers, grated ginger, stir and cook for 2 minutes (Picture 5).On low-medium heat, melt 2 tablespoons of oil in a large frying pan, then proceed to saute the onion and garlic until translucent (Picture 4).As the fish is cooking in the oven, prepare the ingredients ready for the fish to be stewed in the creole sauce.Place on a baking tray and roast for 25 minutes (remove and set aside when done).Coat the aluminium foil with melted coconut/olive oil and wrap the fish tightly (Picture 3).Preheat the oven on 180c/356f/gas mark 4. ![]() Wrap and refrigerate the fish overnight or for at least several hours.Generously season each fish with some of the homemade seasoning used 1 tablespoon for each fish and be sure to use seasoning in the cavity and slashes too (Picture 2).Repeat this step on the other side (Picture 1). Be careful not to slash too deep into the fish cavity. Place the fish on a chopping board and using a chef's knife (or utility knife) slash the fish diagonally with a 3-4cm gap in between each slash.Rub the lime halves on the outside and cavity of the fish and rinse off a final time (Picture 4). ![]() Rinse off the fish directly under the tap (do this in a colander if it's easier) (Picture 3).Use your hands to massage the lime water over the fish.Squeeze the juice from the lemon/lime onto the fish in the bowl (Picture 2).Place the fish in a medium sized bowl with some water (Picture 1).You can use lime/lemon juice from a jar but I prefer to use it fresh and cut into two halves. You can do so using the any of the following It is customary to clean fish and poultry prior to applying any seasoning. You can also check out this post which includes how to clean a variety of meat including fish. Remove the eyes/fin (some people like to leave the eyes).Use the knife or a spoon to scoop out the innards (internal organs).Make a shallow incision under the fishes belly from the tail to the head.Rake the knife from the tail to the head using a quick pushing up motion If you do not care to scale and gut a fish of your choicethen have your fish monger do this for you. I don't have a step by step tutorial for how to gut fish because I usually ask the fish mongers to do it for me.Īlthough I am quite capable of doing so thanks to my mother and grandmother I rarely do it these days. No one likes to clean fish I know I don't. It's a case of applying the dry rub to the fish, baking it and then preparing the sauce to accompany it, then serve. Some people find that excessive but for me it's perfectly normal.Īlthough this recipe has a lot of ingredients to it I can promise you it's very simple to bring it all together. Moreover, you might even be in luck and be served a whole fish to eat all by yourself. Many people find fish intimidating to prepare but in the Caribbean it is very commonplace to cook up a whole fish for example some Jamaican Steamed Fish. ![]() With Easter just around the corner I just had to pay homage to my roots with showcasing this Caribbean stewed fish dish. Myself and my family consume fish throughout the year but for some reason you will find us going overboard with copious amounts of fish during the month of April. When it comes to seafood I'm quite partial to two things - shrimp (or prawns as the Brits call them) and fresh fish. The ultimate weeknight dinner or make it the perfect crowd pleaser. Whole fish is marinated, baked in the oven and then cooked down in a creole sauce. This Caribbean Stewed Fish recipe is so flavoursome it's a seafood lovers dream. ![]()
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