Food: Fish dishes for Lent

by

February 20, 2017
@Normal:Roast fish
File Steam fish
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Lent is almost here (Ash Wednesday is March 1).

So it's never too early to start thinking up fish dishes, as many persons use that meat during the period.

Ingredients

11/2 pounds fish fillet

2 tablespoons Grace White Vinegar

4 cups water

1 tablespoon Grace Jerk Seasoning

1 medium onion, chopped

1 stalk scallion, chopped

1 sprig thyme

1/2 teaspoon black pepper

1 teaspoon Grace Green Scotch Bonnet Hot Pepper Sauce

1/4 cup Grace Coconut Milk

1 tablespoon Grace Margarine

Directions

Clean fish in a mixture of vinegar and water. Season fish with jerk seasoning, onion, scallion, thyme, black pepper and hot pepper sauce.

Cover and put to marinate for about 15 minutes.

Hold green banana leaf over a flame and allow to wilt for about 30 seconds. Place the seasoned fish on the wilted banana leaf.

Spoon on the Grace Coconut Milk and the margarine.

Fold on the long side to form an envelope, then fold the two ends under to seal. The pouch may be left as is, or it may be tied with a string.

Place in a roasting pan and put to bake in a preheated oven 1808C (3508F) for 20 to 25 minutes.

To serve

Serve with 'turn' cornmeal and sautEed carrots, chocho and onion.

Method note

Aluminium foil may be substituted for the banana leaf.

Preparation time: 15 minutes

Cooking time: 25 minutes

Ingredients

2 cups fish stock

1 cup Irish potato, diced

1 cup pumpkin, diced

4 medium okras, sliced

1 lb whole snapper

1/4 cup tomato, diced

1 teaspoon Grace Caribbean Traditions Black Pepper

1/2 teaspoon scotch bonnet pepper, chopped

1 medium onion, chopped

2 cloves garlic, chopped

2 stalks scallion, chopped

1 sprig thyme

1 whole Scotch bonnet pepper

10 whole crackers

Directions

Pour fish stock in a large skillet and bring to a boil. Add Irish potato, pumpkin and okra; cover and leave to simmer for 10 minutes.

Slit fish on both sides, then stuff the cavity with half of the vegetables and seasonings (tomato, black pepper, Scotch Bonnet pepper, onion, garlic and scallion).

Sprinkle with the remaining black pepper.

Place fish into the boiling fish stock and add the remaining garlic, tomato, onion, scallion, Scotch Bonnet Pepper, thyme and a whole scotch bonnet pepper.

Spoon stock over the fish, cover and steam over medium flame for 10 minutes.

To serve

Place fish on platter, add crackers then pour on the fish stock.

Method note

Diced yam, string beans and carrots may be used; you can also add your favourite vegetables and starches.

Note: Fish stock is a flavourful liquid prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables in water with aromatics (onion, celery, ginger, garlic and thyme) until their flavour, aroma, colour, body and nutritive value are extracted. The liquid is then strained and used to prepare sauces, soups, and as a braising and simmering cooking medium.

Grace Fish Tea Soup Mix boiled in water can be substituted for the stock.

Preparation time: 15 minutes

Cooking time: 15 minutes

Recipes sourced from

gracefoods.com

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