Bahamian Grilled Fish Food

BAHAMIAN BOILED FISH

Bahamian Boiled Fish image

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

Ingredients

2 lbs grouper fillets, skinless
2 limes, juice of
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper, freshly ground
2 yellow onions, chopped
1 clove, minced
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh thyme, finely chopped
1/2 lb potato, peeled and very thickly sliced (about 2 medium red skinned)
1 -2 tablespoon butter
1/4 teaspoon hot chili pepper, finely chopped

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

Bahamian Grilled Fish image

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

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
1 1/2 tablespoons lime juice
1 tablespoon fresh ginger, minced
1 scotch bonnet pepper, seeded and thinly sliced
4 fish fillets, 6-8 ounces each
salt
black pepper

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.

GRILLED FISH FOR TACOS

Grilled Fish for Tacos image

Rather than double-fry it as they do in Baja, we rubbed ours with 3 spices and grilled it.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Makes 12 tacos

Number Of Ingredients 8

Ingredients

1 teaspoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
2 teaspoons coarse salt
4 tablespoons (1/4 cup) extra-virgin olive oil
1/4 cup finely chopped cilantro, plus sprigs for garnishing
2-pound fillet of striped bass or red snapper, skin intact
Lime wedges, for garnishing

Steps:

Stir together spices and salt. Mix in olive oil and cilantro. Use a sharp knife to make shallow slashes about 1 1/2 inches apart into the fish skin; transfer to a large dish and rub both sides with spice mixture. Refrigerate for 30 minutes to 2 hours.
Preheat a clean, lightly oiled grill to high heat. Place fish, flesh-side down, on hot grill. Do not move for 3 to 5 minutes, or until fish is opaque. Flip using 2 spatulas. Cook until fish flakes slightly when pressed, about 5 to 7 minutes more.
Transfer fish fillet to a plate. Set aside to cool slightly. Place on a serving platter, shred fillet with fork into bite-size pieces, and garnish platter with lime wedges and cilantro sprigs. Serve immediately, or within 1 hour at room temperature.

Nutrition Facts : Calories 119 g, Cholesterol 60 g, Fat 7 g, Protein 14 g, Sodium 619 g

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