Home' Trinidad and Tobago Guardian : March 5th 2016 Contents • Twitter: @GuardianTT • Web: guardian.co.tt
SATURDAY, MARCH 5, 2016
It s the Lenten season,
and many are abstain-
ing from meat for at
least one day of the
week. Fish then
becomes the catch of the day
and even though the prices
seem prohibitive, fresh fish
is still the best choice for taste and texture.
If you pay a reasonable price then you can clean your fish,
(don t wash in lime this will toughen your fish) and cut into
portion sizes and freeze. When you are ready to cook, simply
remove from the freezer ahead of time and prepare in your
If you find your favourite fish is too expensive, then why
not try another type? It s always good to enjoy at least three
varieties of fish so you will never be disappointed.
CURRIED FISH WITH COCONUT
1 lb fresh fish fillets cut into 4 portions
Salt and freshly ground black pepper to taste
1 tbsp vegetable oil
2 cloves garlic minced
1 small onion finely chopped
2 tbsp fresh chive, white and green portions, finely chopped
1 hot pepper, seeded and cut into strips
2 tbsp coconut milk powder
1/4 cup water
4 tsp curry powder
1/2 tsp fresh lime juice
Clean and wash fish fillets, sprinkle lightly with salt and black
In a medium sauté pan heat oil and add garlic, onion, chives,
and hot pepper.
Sauté until fragrant, about one minute.
Mix coconut powder with water and add curry powder, stir to
Add to pot and bring to a boil, reduce heat and simmer for
about ten minutes.
Add salt and black pepper to taste.
Add fish fillets and cook for about four minutes on each side,
basting frequently with sauce.
Remove from heat, adjust seasonings, sprinkle on lime juice
and serve immediately.
COO COO AND FISH ROLL
3 cups yellow cornmeal
6 cups seasoned chicken broth
1/2 lb fresh ochro, finely chopped
2 pimento peppers seeded and chopped
2 cloves garlic minced
Salt and freshly ground black pepper
Boil five cups broth in a large saucepan add ochro, peppers,
garlic and salt and pepper.
Simmer for 15 minutes until ochroes are tender.
Add the remainder of broth and return to a boil.
Remove pot from heat.
Pour in the cornmeal whisking vigorously to prevent lumping,
stir well and cook until the mixture becomes stiff and smooth
and moves away from the sides of the pot.
Divide into two pieces.
Generously rub a little vegetable oil onto coo coo.
Cover and set aside.
Generously oil a piece of waxed paper about 15 inches long,
place coo coo on top, cover with another oiled piece of waxed
paper, roll coo coo between sheets of paper to about 1/2 inch
Spread fish onto coo coo, gently roll up using the oiled paper to
Wrap tightly in plastic and refrigerate for about 1 hour.
Repeat with other half of coo coo.
Before serving slice on the diagonal about 1/2 inch thick, serve
with tomato salsa or on its own, serve at room temperature.
FOR THE SPICY FISH:
2 lbs fresh fish fillets
1 onion, sliced
2 cloves garlic
1 tbsp French thyme
2 sprigs chive chopped
1/2 cup low-fat mayo
In a sauté pan, bring some water to a boil, add onion, garlic and
herbs, add fish and steam for about ten minutes until opaque
Drain and remove fish, squeeze one lime over fish, place in
bowl of food processor, add one hot pepper, seeded, 1/2 cup
chives, 2 pimento peppers, 2 cloves garlic, 6 leaves Spanish
thyme and 1 leaves chadon beni.
Puree to a thick paste.
Add enough mayonnaise to bring it to a creamy consistency.
GARLICKY FLYING FISH FRY
2 packets frozen flying fish or 10 fillets
2 tsp salt
1 tbsp olive oil
2 tbsps minced herbs (chive, parsley, thyme)
8 cloves garlic, minced
1 tsp freshly ground black pepper
2 eggs, lightly beaten
1/2 cup all purpose flour
2 cups bread crumbs or cracker crumbs
Vegetable oil to fry
Fill a bowl up to halfway with water, add 2 tsp salt and
squeeze lime into water.
Soak fish in this solution for five minutes.
Remove fish fillets, rinse and drain well.
Combine olive oil with garlic, herbs and pepper.
Rub this mixture on fish fillets, taking time to stuff the
openings on the fillets with some of the mixture.
Place the flour in one plate, the crumbs in another.
Lightly beat the eggs. Dredge the fish in the flour.
Shake off any excess, then dip in egg.
Dredge in bread crumbs. Heat oil in frying pan.
Fry fish for a few minutes per side, just until golden.
Drain and serve at once
Serves 4 to 6
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