Best Island Fish Recipes

PACIFIC ISLAND FISH IN COCONUT SAUCE

Steps:

• To Make the Sauce: In a small saucepan mix coconut cream, onion, salt, chilli, lemon juice, and the cornstarch (mixed to a paste with a little of the cold coconut cream).
• Bring the mixture to a boiling point, stirring all the time.
• Do not allow sauce to boil hard as it will become lumpy.
• Simmer for 3 minutes, then remove from the heat.
• Dip pieces of fish in flour seasoned with salt and pepper.
• Brown lightly in hot oil.
• Place the fish in a casserole dish and pour the sauce over the top.
• Garnish with slices of tomato.
• Bake at 300F degrees for 20 minutes.

ISLAND CITRUS FISH

Steps:

• Heat dressing in large skillet on medium-high heat. Combine sugar and cumin; sprinkle 2 Tbsp. sugar mixture over fish. Place fish in skillet, sugar side down; sprinkle with remaining sugar mixture.
• Cook 3 to 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.
• Add lime and orange juices to skillet. Cook on medium heat until heated through, stirring occasionally. Remove from heat. Stir in cilantro and mint. Spoon evenly over fish.

TARTAR OF ARCTIC CHAR WITH PELEE ISLAND WHITE FISH CAVIAR, YUKON GOLD PANCAKE, AND ICE WINE-THYME ICE

Steps:

• For the Tartar: Combine char with shallots, caper, anchovy and olive oil. Add lemon juice, hot pepper sauce, and chives. Season, to taste, with salt and pepper.
• For the Pancake: Working quickly while potatoes are still warm (not hot!), stir 1 egg into the potatoes until well incorporated. Stir in creme fraiche, then flour, and season with salt and pepper. Consistency should be slightly thicker than pancake butter. In a cast-iron skillet over medium high heat, melt butter, and add one heaping tablespoon of pancake batter. Cook pancakes for one and half minutes per side. Reserve on paper towel until ready for serving.
• For the Ice Wine-Thyme Ice: In a bowl, whisk ice wine and thyme leaves together vigorously. Ladle one ounce of ice wine mixture into each ice cube tray section. Freeze for one hour or until just frozen. Place ice in a small bowl just before serving and lightly crush with a fork.
• With a ring mold, place tartar in middle of a serving plate. Place warm pancake on top of tartar, followed by a teaspoon of creme fraiche and finally a teaspoon of caviar. Sprinkle crushed ice wine ice around tartar and finally drizzle a bit of extra virgin olive oil around the dish. Serve immediately.

ISLAND STYLE" FISH TACOS

Steps:

• Marinate fish in herbs and garlic for 1 hour before grilling.
• Combine or blend the Salsa Fresca ingredients 1 hour before serving:.
• Combine the Dressing ingredients in blender until creamy 1 hour before serving.
• To assemble:.
• Grill strips of fresh marinated fish until medium done, reserve.
• Warm tortillas by grilling or steaming. Place a bed of lettuce or your favorite greens (cabbage) on tortilla. Top with grilled fish, creamy garlic dressing and salsa fresca.
• Garnish with cilantro and a lime wedge.
• Serve immediately. Enjoy!

ISLAND FRIED FISH

Steps:

• Wash fish, pat dry.
• Cut into 1 1/2 inch squares.
• Marinate in soy sauce for 20-30 min, turning once or twice.
• Combine.flour, 1/2 C cornstarch, milk, egg, baking powder and seasonings.
• Pour pineapple into saucepan, Stir in sugar, Heat through.
• Pour 1 1/2 inches oil in a heavy skillet.
• Heat to 375*, Drain fish.
• Dip quickly into batter, Drain.
• Drop into hot oil.
• Keep temprature of oil constant.
• Cook for 1-2 min or until crisp.
• Remove to a paper towel lined pan, Keep in warm oven.
• Mix 1 tbsp cornstarch with 1/4 C water, add to pineapple mixture, cook until thickened.
• Arrange pineapple sauce on platter, Place fish on top carefully.

ISLAND CITRUS FISH

Steps:

• HEAT dressing in large skillet on medium-high heat. Combine sugar and cumin; sprinkle 2 Tbsp. sugar mixture over fish. Place fish in skillet, sugar side down; sprinkle with remaining sugar mixture.
• COOK 3 to 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.
• ADD lime and orange juices to skillet. Cook on medium heat until heated through, stirring occasionally. Remove from heat. Stir in cilantro and mint. Spoon evenly over fish.

PACIFIC ISLAND FISH SALAD

Steps:

• Cut the fish into 1 cm (1/2 inch) cubes and put into a bowl. Stir well.
• Then cover with lemon juice, cover with foil and leave for at least two hours. After this time the fish should look like poached.
• Put in a strainer. Keep only 1/4 cup of the juice.
• Chill.
• Chop the onion finely, grate the carrot, partly peel the cucumber and cut into small cubes, slice the capsicum, shred the cabbage and cut the tomatoes into cubes.
• Just before serving combine the fish with the vegetables and toss in coconut milk.

ISLAND FISH

Steps:

• Preheat oven to 400°F. Mix dressing, jalapeno and ginger; set aside. Hold banana leaf with tongs and pass quickly across a stove burner on medium heat several times until banana leaf is pliable. (Do not overheat or leaf will become brittle.) Repeat with the remaining leaves. Line 13x9-inch baking pan with the softened leaves, with ends of leaves extending over sides of pan.
• Place fish in prepared baking pan; drizzle with the dressing mixture. Top with the coconut and limes. Fold banana leaves over fish. Top with an empty glass baking dish to hold leaves in place.
• Bake 20 min. or until fish is cooked through. Serve in baking pan.