Sunday, October 3, 2010

Culinary trip to the Caribbean

Let’s talk about the sea. When boredom arises there are plenty of things to do in the Caribbean. Even if your not living close to the sea, let me teach you a simple recipe that I’m sure will take you on an unforgettable trip to the Caribbean. 

To give you an example, here people take a ferry or a personal boat to arrive to one of the most beautiful islands in the world, the island of Culebra translated in English as “Snake Island” (don’t worry it doesn’t have to do with snakes, its just the peculiarity of its shape that gives it’s particular name). Being only 12 miles east of Puerto Rico it’s as accessible as going to the movies. This island is home to one of the most amazing beaches in the world. The one we love the most is Culebrita, known by many magazines as one of the top ten most beautiful beaches in the Caribbean. While on the beach, inspiration comes to life; the smell of the clear salty and warm Caribbean can take your imagination to the next level. Let me narrate you a little story, in one of these escapades I was walking through the beach with a pen and paper on hand when I saw a group of yellow tail snappers munching on small sardines that got separated from their group. And as most recipes a great Caribbean dish came to my mind. And suddenly it came to my mind: If people cant go to the Caribbean why not take the Caribbean to the people, meaning of course a recipe that will make you feel just as I do.

Lets get stared, shall we?

Most of the ingredients are accessible to all of us; some of them can be substituted by whatever comes to your mind. But there’s a beautiful saying:

 “Whatever you do, kids always serve it with a little dressing”. –George M. cohan

Fried breaded yellow tail Snapper with onion Mash potatoes complimented by a mango glaze reduction
Ingredients for the sauce:
-       1 large ripe mango
-       2 tbsp of sugar
-       1 tsp of salt
-       Half a bar of butter

For the fish and mash: 
-       1 cup of all purpose flour
-       2 tbsp of “adobo” (equal parts salt, pepper and cumin)
-       1 large onion
-       2 big potatoes
-       2 medium size yellow tail snapper whole and clean (can be substituted by a red snapper or maybe a small grouper)
-       1 lime
-       2 cups of milk
-       Canola oil (can also be substitute by vegetable oil or peanut oil)
-       ½ cup of butter
-       2 garlic cloves (minced)


1.    Cut the mango into small cubes and add them into small saucepan in medium high with butter and sugar. Let reduce for at least 20 minutes.
2.   Add water to a big casserole and take it to a boil, then add salt. Cut potatoes into quarters and add them to the water.
3.   Cut onions into thin slices and place them into a small pan with butter medium high until caramelized.
4.    Add “adobo” into the fish and rub, make sure that every part of the fish is well seasoned. Then place in the fridge for approx. 5 minutes
5.    While the fish is in the refrigerator prepare your assembly line for frying. In the first plate add 1 ½ cup of milk and in the second add the entire flour
6.   Take the water out of the potatoes and leave them into the same casserole in low heat.  Add minced garlic, butter, and let them simmered for a couple of minutes. When there color turns slightly brownish add the other ½ cup of milk and start smashing them with a fork (I suggest a fork to create chunky smashed potatoes). Let simmered a little bit more.
7.   Get the fish out from the fridge. Make sure your oil is at 375 degrees.
8.   Pass the fish through the milk and then into the flour, make sure you get floured all over it, because we want them very crunchy. Add the fish into the oil, and let it cook for aprox. 2 minutes on each side. Take the fish out of the oil and let them rest in towel paper.
9.   Add the caramelize onions into the potatoes and stir well.

Plating: place smashed potatoes in the center of a small plate. Take the fish and fold it a little bit so that it gives you the appearance that is still moving. With a small spoon drizzle mango glace on top of the fish…..and VOILA!

Dinner is serve!

Beware of the spines; make sure you chew through before swallowing.

Fun fact: snapper tail and fins make awesome chips when crunchy. TRUST ME! :)

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...