Eds Caribbean Fish Sauce Recipes

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.

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.

Steps:

• Combine all ingredients and chill.
• Use with fresh, cooked shrimp or any other seafood that you like with a spicy sauce.