ED'S CARIBBEAN FISH SAUCE
My husband loves to cook and when he creates it's usually very different and outstanding. He created this sauce for grilled Cobia (Lemonfish) the weekend we celebrated our 25th wedding anniversary. It would be great for any firm meated fish or even grilled chicken.
Provided by Penny Stettinius
Categories Sauces
Time 30m
Yield 1 Cup, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat small sauce pan on medium flame and add olive oil.
- Saute onions for 3-4 minutes.
- Add garlic, jalapenos, and lime zest and sauté for 2 minutes.
- Add chicken broth and lime juice and reduce by 1/3.
- Add salt and pepper to taste.
- Add ½ coconut milk and reduce 5 minutes. Continue to add coconut milk as needed. (This will depend on your taste, if you like thinner or thicker sauces.).
- Finally, whisk in the butter and remove from the heat, add cilantro and chives.
- Serve over fish or on the side.
Nutrition Facts : Calories 206.5, Fat 20.7, SaturatedFat 11.8, Cholesterol 11.4, Sodium 324.1, Carbohydrate 4.2, Fiber 0.4, Sugar 1.2, Protein 3
CARIBBEAN FISH WITH MANGO SALSA
Now for something completely different, how about a little Caribbean/Creole feel? This can be done with fish or with scallops and will wake up the little taste buds. Please forgive me, I am not a real recipe follower, and I change it around all the time. Hope this works for you, love to hear about it. I never wrote it as a recipe, sort of a seat of the pants guy. One item to complete it that I may add is Zatarain's Caribbean Rice®, and in this I add 1/2 red bell pepper and 1/4 cup of fresh pineapple.
Provided by Michaelc
Categories World Cuisine Recipes Latin American Caribbean
Time 1h25m
Yield 5
Number Of Ingredients 23
Steps:
- Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
- In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
- Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
- Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 36.7 g, Cholesterol 79.9 mg, Fat 7.9 g, Fiber 4.9 g, Protein 29.9 g, SaturatedFat 2.2 g, Sodium 645.6 mg, Sugar 11.6 g
ED'S SEAFOOD COCKTAIL SAUCE
Make and share this Ed's Seafood Cocktail Sauce recipe from Food.com.
Provided by IslandGirl
Categories Sauces
Time 10m
Yield 1 1/2 cups, 24 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and chill.
- Use with fresh, cooked shrimp or any other seafood that you like with a spicy sauce.
Nutrition Facts : Calories 11.9, Fat 0.1, Sodium 115.3, Carbohydrate 3, Fiber 0.1, Sugar 2.4, Protein 0.2
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