Fish in Coconut Broth (Pescado en Salsa de Coco)

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Coconut adds a Caribbean flavor to this dish from the Dominican Republic and Cuba. A favorite on island menus, the fish and coconut combo is also very popular in Brazil, where both are plentiful. This delicate and delicious dish is served with rice and plantains. This recipe can be found in La Comida del Barrio, Clarkson Potter Publishers/New York.

Ingredients

  • 4 red snapper fillets (6 to 8 ounces each)

  • Juice of 2 limes

  • 2 garlic cloves, minced

  • ¼ cup extra virgin olive oil

  • 1 medium white onion, diced

  • 1 celery stalk, diced

  • 1 serrano chile, minced

  • 1 ripe tomato, chopped

  • ½ cup dry white wine, such as Sauvignon Blanc

  • 1 cup shrimp stock (recipe follows)

  • 1 14-ounce can unsweetened coconut milk

  • Salt and freshly ground black pepper

  • ½ cup coarsely chopped mint

  • ½ cup toasted shredded coconut

Instructions

Rinse the snapper and pat dry with paper towels. In a small bowl, mix the lime juice and half of the garlic together, rub it on both sides of the fish and let sit for 15 minutes.

Heat 2 tablespoons of the oil in a large saucepan over a medium flame. When the oil is hot, add the onion, celery, Serrano, and remaining garlic to the pan. Cook, stirring, for 5 minutes, until the vegetables are soft. Add the tomato and white wine, and continue to cook for another 5 minutes, to break down the tomatoes and evaporate the liquid. Pour in the stock and coconut milk, season with salt and pepper to taste, and simmer for 15 minutes, until thick enough to coat the back of a spoon.

Meanwhile, heat the remaining 2 tablespoons of oil in a nonstick skillet over a medium-high flame. Scrape off the garlic from the snapper so it won’t burn and season both sides with 1 teaspoon each of salt and pepper. When the oil begins to smoke, lay the fillets in the pan. Gently press the fish with a spatula to brown, about 5 minutes. Carefully transfer the fish to the coconut-broth mixture, browned-side up. Toss in the mint, cover, reduce the heat to low, and simmer for 5 minutes to finish cooking the fish all the way through. Serve the snapper with a ladleful of sauce and garnish with the toasted coconut.

 

Coconut Chicken with Yam Chips

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This recipe is from Fofo Voltaire of Caribbean Temptation, Inc.

Ingredients

Coconut Chicken:

  • 2 pounds chicken breast

  • 2 tablespoons vinegar

  • ¼ cup virgin olive oil

  • 2 packages of Caribbean Temptation spices (or your favorite spicy spice mix)

  • 1 cup diced onions

  • 2 cans coconut milk

  • 1 red bell pepper, seeds and stems removed, diced

  • ¼ cup of water

  • ½ cup white rum

Caribbean Yam Chips:

  • 2 pounds of yams

  • Vegetable Oil

Instructions

Coconut Chicken:

Remove the skin and cut the chicken into ½ inch cubes. Place the chicken into a bowl with vinegar, add one quart of cold water, rinse chicken and drain all remaining water.

Combine oil, 2 packages of Caribbean Spices, and chicken in a large saucepan. Cook over medium high heat, until golden brown.

Add red bell pepper, onion, coconut milk, water and rum. Cover for fifteen minutes on medium high heat.

Serve over crispy salad with Yam chips (see below) or steamed potatoes

Yam Chips:

Wash yams (leave skin on) and slice medium. Fill a skillet or deep fryer half full with vegetable oil and heat to 375 degrees. Deep fry the yams for three minutes until crisp and golden. Drain on a paper towel. Sprinkle Caribbean spice of your choice or salt.

 

Coconut-Smoked Mahi-Mahi

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Smoking with coconut gives the fish a sweet flavor with tropical overtones. Serve with Curried Pineapple Serrano Salsa.

Ingredients

Habanero, Coconut, Mahi-Mahi, Pineapple, Serrano, Brown Sugar, Curry Powder, Ginger

Instructions

Mahi-mahi is the Hawaiian term for the fish also called dorado in Spanish and dolphin in English. This recipe also works well with “fishier” fish such as kingfish, bluefish, and mackerel. Yes, you can substitute steaks for the fillets, but be sure to adjust the cooking time. Smoking with coconut gives the fish a sweet flavor with tropical overtones. This recipe is designed for a water smoker or a charcoal grill with indirect heat, a water-filled pan beneath the fish and the coconut placed on the coals. Use a fish grill basket with handles for easy turning. Serve with lemon cashew rice, spring asparagus spears, and Key lime pie.

Marinade

  • 1/4 cup vegetable oil

  • 2 tablespoons rice wine

  • Juice of 1 lime

  • 2 teaspoons ground habanero chile

  • 1 teaspoon minced ginger

  • 1 fresh coconut, broken in pieces, reserving the milk

  • 4 mahi-mahi fillets, or substitute snapper or grouper

Curried Pineapple Serrano Salsa

  • 1 ripe pineapple, peeled, cored, and cut in 1/4-inch slices

  • 3 serrano chiles, stems removed, chopped

  • 2 tablespoons rice wine vinegar

  • 1 tablespoon orange juice

  • 2 teaspoons curry powder

  • 2 teaspoons brown sugar

  • 1 tablespoon chopped fresh cilantro

In a bowl, combine the oil, rice wine, lime juice, chile, and ginger to make a marinade. Place the fish in a non-reactive dish, pour the marinade over the top and marinate, covered, at room temperature for 30 to 45 minutes.

Prepare a fire in a water smoker or a charcoal grill and when hot, place the coconut pieces on the coals. Pour the reserved coconut milk in the pan along with the water. Smoke the fish for 1 to 2 hours or until the fish flakes, keeping a very low heat. You may quickly baste a couple of times with the marinade, if desired, to keep the fish from drying out.

To make the salsa, grill the pineapple slices or heat in a pan for 5 to 10 minutes until the pineapple is browned. Dice the pineapple. Combine all the ingredients for the salsa, except for the cilantro, and allow to sit at room temperature for an hour to blend the flavors. Toss

with the cilantro.

Place the fish on individual pates, top with a little salsa, and serve the remaining salsa on the side.

Yield: 4 servings

Heat Scale: Medium

Chile-Grilled Scallops with Coconut Mint Chutney

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The chutney is a nice and spicy accompaniment to the creamy taste of the scallops. We love habanero chiles in it, but use a serrano for less heat and a slightly different flavor. If you don’t have fresh coconut, substitute 1 ½ cups flaked coconut. Serve with lemon rice pilaf and grilled mango slices.

Ingredients

 For the Chutney:

  • 1 cup grated fresh coconut

  • 1/4 cup lemon juice

  • ½ cup chopped onions

  • 1/4 cup chopped ginger

  • 1 habanero chile, seeds and stem removed, minced

  • ½ teaspoon salt

  • 1 tablespoon vegetable oil

  • 1 teaspoon mustard seeds

  • ½ cup chopped fresh mint

For the Scallops:

  • 2 pounds scallops

  • 1/4 cup vegetable oil

  • 2 tablespoons ground New Mexican red chile

  • Salt and freshly ground black pepper

Instructions

The chutney is a nice and spicy accompaniment to the creamy taste of the scallops. We love habanero chiles in it, but use a serrano for less heat and a slightly different flavor. If you don’t have fresh coconut, substitute 1 ½ cups flaked coconut. Serve with lemon rice pilaf and grilled mango slices.

Coconut Mint Chutney

  • 1 cup grated fresh coconut

  • 1/4 cup lemon juice

  • ½ cup chopped onions

  • 1/4 cup chopped ginger

  • 1 habanero chile, seeds and stem removed, minced

  • ½ teaspoon salt

  • 1 tablespoon vegetable oil

  • 1 teaspoon mustard seeds

  • ½ cup chopped fresh mint

Chile-Grilled Scallops

  • 2 pounds scallops

  • 1/4 cup vegetable oil

  • 2 tablespoons ground New Mexican red chile

  • Salt and freshly ground black pepper

To make the chutney, combine the coconut and the lemon juice in a blender or food processor and puree until smooth. Add the onion, ginger, chiles, salt and blend, adding enough water to make a smooth paste. Heat the oil, add the mustard seeds and fry until they begin to sizzle. Add the coconut paste and heat. Allow to cool and stir in the mint.

To make the scallops, blanch the scallops in boiling water for 2 ½ minutes. Drain and pat dry. In a bowl, add the oil and toss the scallops. Sprinkle the scallops with the chile, salt, and pepper and toss well to coat evenly.. Thread the scallops on skewers and grill over medium hot fire until they are golden brown outside and opaque throughout, about 5 to 6 minutes, turning occasionally.

Serve the scallops with the chutney drizzled over them or on the side.

Yield: 4 to 6 servings

Heat Scale: Medium

 

Trinidadian Coconut-Curried Goat

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Goat meat, which is not commonly eaten in the United States (except in the Southwest), appears in many West Indian recipes. The Trinis sometimes eat curried goat Jamaican-style, but this version with coconut is more customary.

Ingredients

  • 2 tablespoons ghee (clarified butter) or vegetable oil

  • 1 onion, chopped fine

  • 2 cloves garlic, minced

  • 3 seasoning peppers, seeds and stems removed, chopped fine (or substitute Yellow Wax Hots)

  • 1 tablespoon freshly grated ginger

  • 2 teaspoons ground coriander

  • 1 teaspoon turmeric

  • ½ teaspoon freshly ground black pepper

  • 2 teaspoons red chile powder (powdered pure chiles, without spices)

  • 1 teaspoon ground cumin

  • 1½ pounds lean goat meat (or substitute lamb), cut into ½ -inch cubes

  • 1½ cups water

  • 2 tablespoons coconut cream, or more to taste

  • salt to taste

Instructions

Heat the ghee or oil in a skillet, add the onion, garlic, peppers, and ginger and sauté for 5 minutes, stirring occasionally.

Add the coriander, turmeric, black pepper, chile powder, and cumin and sauté for another 3 minutes, stirring constantly.

Add the meat and brown it, stirring occasionally. Add the water and simmer the meat until tender, about 1 hour. Add more water if the mixture becomes too dry. Stir in the coconut cream and cook for 5 minutes.

Add salt to taste and serve hot with rice and a chutney of choice.