Best Bahamian Steamed Fish Recipes

Bahamian Steamed Conch image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons canola oil
2 cloves garlic, minced
1 large Spanish onion, sliced
1 medium green sweet pepper, sliced
1 medium red sweet pepper, sliced
3 tablespoons tomato paste
4 medium plum tomatoes, chopped
3 sprigs fresh thyme
5 pounds conch meat (tenderized with a mallet, steamed and cut into large chunks), liquid reserved
1 red chile pepper, chopped
Salt

Steps:

Heat oil in a saute pan. Add garlic and onions and saute until onions are fragrant. Add the sweet peppers to the pan and saute for about 2 minutes. Stir in the tomato paste, tomatoes, and the thyme. Add the conch and the reserved liquid. Add chile pepper and season, to taste. Allow to simmer until conch is tender and sauce is slightly thickened. Serve over white rice.
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Bahamian Stew Fish image

Provided by Baby Kato

Categories Fish

Time 35m

Number Of Ingredients 7

2 - 3 lbs fish, cleaned and seasoned (we normally use grouper or snapper)
1/3 cup cooking oil
¾ cup flour
1 small onion, chopped
thyme
2 tbsp tomato paste (optional)
salt & pepper to taste

Steps:

1. Partially fry fish until brown on both sides.
2. Heat oil in heavy frying pan/skillet, add flour and stir continually until brown.
3. Take care that it does not burn.
4. Add onion, thyme & tomato paste (optional) and mix well.
5. Place in a pot of boiling water (about 6 cups).
6. Reduce heat and allow to simmer for about 15 - 20 minutes or until fish is properly cooked.. and enjoy.

Bahamian Boiled Fish image

Provided by Busters friend

Categories Clear Soup

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs grouper fillets, skinless
2 limes, juice of
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper, freshly ground
2 yellow onions, chopped
1 clove, minced
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh thyme, finely chopped
1/2 lb potato, peeled and very thickly sliced (about 2 medium red skinned)
1 -2 tablespoon butter
1/4 teaspoon hot chili pepper, finely chopped

Steps:

Place the fish in a non-reactive dish and add the lime juice. Sprinkle with salt and pepper to taste.
Pour 2 cups of water into a pot and add the onions, garlic, parsley and thyme, potatoes, butter and chile pepper. Bring to a boil and boil about 10 minutes or until the potatoes are almost done (add more water, if necessary).
Add the fish with marinade juices, reduce the heat to low and simmer about 10 minutes, or until the fish is just cooked through and starting to flake.
Taste and adjust for salt and pepper. Serve hot.