Bahamian Grilled Fish Recipes
BAHAMIAN BOILED FISH
Boiled make it sound awful (& is really a misnomer as the fish is simmered gently until just done) but it is unbelievably delicious & soul satisfying. Located in the Miami Herald who adapted it from Culinaria The Caribbean by Rosemary Parkinson, (Konemann, 1999). The Miami herald article said: "Bahamian people know there is nothing like a good fish broth or soup to give you strength for the day ahead. Any white fish can be used but grouper is preferred (see source). Serve with grits and cornbread." If you can locate fish peppers to use in this dish, they are wonderful.
Provided by Busters friend
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
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.
BAHAMIAN GRILLED FISH
From Steven Raichlen. Suggested fish include striped bass, sea bass, mahi mahi and bluefish, but others would certainly work. This method can also be used for whole fish. Prep time includes marinating time. Serve with lime wedges and hot sauce.
Provided by Chocolatl
Categories Caribbean
Time 1h11m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine oil, garlic, lime juice, ginger, and scotch bonnet in a non-reactive bowl. Add fish and turn to coat well. Cover and refrigerate 1 hour.
- Light grill.
- Remove fish from marinade and scrape off most of the garlic and ginger pieces. Season with salt and pepper and grill about 3 minutes on each side, or until fish is nicely browned and just cooked through.
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