Caribbean Codfish Salad Food

CARIBBEAN FISH WITH MANGO SALSA

Caribbean Fish With Mango Salsa image

Now for something completely different, how about a little Caribbean/Creole feel? This can be done with fish or with scallops and will wake up the little taste buds. Please forgive me, I am not a real recipe follower, and I change it around all the time. Hope this works for you, love to hear about it. I never wrote it as a recipe, sort of a seat of the pants guy. One item to complete it that I may add is Zatarain's Caribbean Rice®, and in this I add 1/2 red bell pepper and 1/4 cup of fresh pineapple.

Provided by Michaelc

Categories World Cuisine Recipes Latin American Caribbean

Time 1h25m

Yield 5

Number Of Ingredients 23

Ingredients

1 tablespoon paprika
2 teaspoons curry powder
2 teaspoons ground cumin
1 ½ teaspoons ground allspice
1 teaspoon ground ginger
1 teaspoon ground coriander
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground fennel seed
⅛ teaspoon cayenne pepper
1 mango - peeled, seeded and diced
1 cup chopped fresh pineapple
½ red bell pepper, chopped
½ cup black beans, rinsed and drained
½ red onion, finely chopped
3 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1 egg
⅓ cup milk
1 cup panko bread crumbs
1 tablespoon dried unsweetened coconut, or to taste
1 tablespoon olive oil, or as needed
5 (4 ounce) fillets tilapia

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.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 36.7 g, Cholesterol 79.9 mg, Fat 7.9 g, Fiber 4.9 g, Protein 29.9 g, SaturatedFat 2.2 g, Sodium 645.6 mg, Sugar 11.6 g

SALTFISH BULJOL (TRINIDAD)

Saltfish Buljol (Trinidad) image

A shredded salt cod and vegetable salad. Buljol is a corruption of the French brûle gueule, which means "burn mouth". A popular dish in Trinidad and indeeed throughout the Caribbean. Serve with Recipe #194158

Provided by WizzyTheStick

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb salt cod fish, boneless
1/2 cup tomatoes, chopped
1/3 onion, chopped
1/3 cup sweet pepper, chopped
fresh ground black pepper (to taste)
2 tablespoons olive oil
1/2 scotch bonnet peppers (optional) or 1/2 habanero (optional)
1/2 lime (optional)

Steps:

Break fish in pieces and place in saucepan with water and boil 10-15 minutes Drain.
Taste fish at this point to check salt content. If at this point it is still too salty repeat step 1.
Shred fish with your fingers.
Heat oil in a skillet and add onion. Stir in the fish, sweet peppers and hot pepper. Fry for 1 to 2 minutes.
Add the tomato, mix well and cook until tomatoes are just soft. Add freshly grated black pepper. Squeeze half lime over mixture.
Serve with , coconut bake or other hearty bread and sliced avocado pear.

Nutrition Facts : Calories 235.9, Fat 8.2, SaturatedFat 1.2, Cholesterol 86.3, Sodium 3993.5, Carbohydrate 2.5, Fiber 0.7, Sugar 1.5, Protein 36.1

SERENATA DE BACALAO (PUERTO RICAN CODFISH SALAD) RECIPE - (3.9/5)

Serenata de Bacalao (Puerto Rican Codfish Salad) Recipe - (3.9/5) image

Provided by garciamoss

Number Of Ingredients 13

Ingredients

Dressing:
2 lbs. salted codfish
1 lb. potatoes, boiled, peeled, and cut in slices
1 lb. assorted tubers and tropical vegetables such as yautía (malanga), and green plantains boiled, peeled and cut in slices
1 lb. tomato, thinly sliced (or cherry tomatoes, sliced in halves)
1 lb. red onion, thinly sliced
3 eggs, hard-boiled, peeled, cut in wedges
2 tablespoons capers, finely chopped
2 avocadoes, peeled, cut in wedges
1 cup olive oil
1/4 cup white vinegar
1 small garlic clove, mashed
Salt and pepper to taste

Steps:

Advance Prep: Soak the cod overnight, draining and rinsing several times to remove the extra salt. 1. Place in a pot of fresh water and cook at medium heat for 15-20 minutes. Drain and flake. Remove any bones. 2. In another pot with fresh water, place the potatoes, green plantains, yautía (malanga), or other root vegetables, add salt to taste, and boil until the vegetables are tender. Check for doneness, usually 10-12 minutes. Drain. 3. In a large dish, thoroughly layer the potatoes slices, half of the codfish, the vegetables, the rest of the codfish, and place the tomato slices on top. Add the onions, sprinkle the capers and add the egg wedges. 4. In a small bowl mix olive oil, vinegar, garlic, salt and black pepper. 5. Pour dressing mixture over codfish mixture and toss just enough to evenly coat. 6. Taste and re-season if necessary. Serve or refrigerate until ready to serve.