MANGO RELISH
The sweet flavors of this relish creates an exotic accompaniment to fish or chicken. Try pairing with Thai, Indian, or Caribbean dishes or serve with Tortilla chips. Besides the lift to your tastebuds, the relish will add texture and color to your plate.
Provided by SUBEAR
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Combine the mango, oil, bell pepper, scallions, cilantro, and lime juice in small bowl. Stir to combine. Season to taste with salt, black pepper, and honey. Refrigerate, or serve immediately.
Nutrition Facts : Calories 62.7 calories, Carbohydrate 13.7 g, Fat 1.4 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 149 mg, Sugar 10.3 g
RED CHILE ENCRUSTED WAHOO, TOASTED MACADAMIA NUT REDSKIN POTATO SALAD AND MANGO MALIBU RUM RELISH
Steps:
- Grind all the spices in a small coffee grinder.
- Press wahoo into chile mixture coating it on one side well. Sear both sides of the wahoo in a very hot skillet in a well ventilated area. Remove from the skillet and place in a preheated 400 degree oven for 6 to 10 minutes until cooked to medium stage. Then place the redskin Potato Salad on the middle of the plate, the wahoo on top of the salad, and the relish on top of the wahoo.
- Steam or boil potatoes until just tender. Refrigerate potatoes until cold. Whisk together mayonnaise, heavy cream, sour cram, and mustards in a mixing bowl. Then add remaining ingredients and potatoes. Refrigerate.
- Mix all ingredients well.
CARIBBEAN CONCH FRITTERS WITH CILANTRO TARTAR SAUCE
Provided by Food Network
Categories appetizer
Time 29m
Yield 6 first-course servings; 2 dozen fritters
Number Of Ingredients 29
Steps:
- Place the conch slices in a nonreactive bowl and squeeze the juice of 1 lime over the slices. Allow to sit for 10 minutes, then drain and finely chop the conch meat. Set aside.
- Heat a deep-fryer filled with oil to 330 degrees F.
- Combine the flour, baking powder, salt and cayenne pepper and whisk to combine. In a separate bowl, whisk together the egg yolks, milk, conch, and onion. Add the dry ingredients to the wet ingredients and stir until just combined. In a third bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the conch mixture.
- When ready to fry the fritters, drop the batter by tablespoonfuls into the hot oil and cook, stirring occasionally, until golden brown and floating on the surface of the oil, about 4 minutes. Transfer to paper-lined plates to drain briefly before serving. Sprinkle lightly with Essence and serve with the Cilantro Tartar Sauce.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
- Put the egg, mustard, garlic, lime juice, cilantro, and red onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Season with salt and hot sauce and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
CARIBBEAN GRILL
Steps:
- In a small bowl, mix together mango, red onion, bell pepper, lime juice, sugar, salt, and pepper using a wooden spoon. Set aside until ready for use.
- In a small bowl using a rubber spatula, mix the butter and curry together. Spread 2 tablespoons of the butter mixture on 1 side of each slice of bread. Place 4 slices of bread on your work surface, buttered side down. Spread the honey mustard on the other side of the bread. Place about 2 tablespoons of the mango salsa on the bread followed by the Swiss cheese. (You may need to fold the cheese slices to fit the bread.) Place the remaining 4 bread slices on top, buttered side up.
- Add the remaining 1 tablespoon of curry butter to a nonstick skillet on medium heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary) and cover with lid and cook for 2 to 3 minutes, or until the underside is golden brown and the cheese has started to melt. Flip the sandwiches with a spatula and press very firmly, cook for 2 to 3 minutes, or until the cheese has melted. Turn once more, press with a spatula, and cook for 30 seconds. Remove from pan and let cool for 3 to 5 minutes. Cut diagonally and serve with extra salsa on the side.
THE CARIBBEAN MANGO FOOL
From my DD's Children's World Cookbook & Posted for ZWT-5. A very healthy, slushy fruit drink that can also be served as a dessert. Although coconut in fresh, dried or liquid form, is an important ingredient in Caribbean Cooking, this recipe does not depend on it if there is an allergy or personal preference not to use it. Enjoy!
Provided by Tinkerbell
Categories Smoothies
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Put mango pieces in blender & liquidize (or mash well in a bowl with a fork).
- Stir the lime or lemon juice into the mango puree, mixing well.
- In another bowl, whisk the cream until it starts to thicken, but not enough to form peaks. Set aside.
- Stir in the yogurt & coconut milk (if using) into the mango mixture.
- Gently fold the cream into the mango mixture.
- Pour the fool into bowls or glasses and put them into the refrigerator to chill until serving time.
- Decorate with slices of mango before serving.
BAHAMA MAMA SEAFOOD FRITTERS WITH TANGY CARIBBEAN COCKTAIL SAUCE
This is a recipe for warm seafood fritters served over a bed of fresh Romaine lettuce and green plantains. The recipe was included in the Royal Caribbean International Cookbook, which is a collection of recipes that represent the favorite Caribbean dishes that have been served in the dining rooms during Royal Caribbean cruises.
Provided by Northwestgal
Categories Caribbean
Time 30m
Yield 10 seafood fritters, 3-4 serving(s)
Number Of Ingredients 17
Steps:
- COCKTAIL SAUCE - Combine all the ingredients for the cocktail sauce, and cover and refrigerate until ready to use.
- FRITTERS - In a large bowl, combine the flour, baking powder, salt and pepper. In a medium bowl, combine the remaining ingredients (expect the oil). Make a well in the dry ingredients, and add the liquid. Stir with a rubber spatula until just combined.
- In a deep, heavy saucepan, heat half of the oil to 375°F/190°C (To test temperature: A small piece of bread dropped into the oil should float up to the surface almost immediately and brown within 45 seconds.).
- Drop the fish mixture by spoonfuls into the hot oil. Deep fry the fritters in batches until golden brown, for about 5 minutes. Transfer to a paper towel-lined plate (to absorb excess oil).
- Peel and slice the plantain lengthwie as thinly as possible. In a deep, heavy saucepan, heat the remaining oil to 375°F/190°C (Try the bread test again.) Carefully place the plantain strips into the hot oil, frying in batches so they do not stick to one another. With a slotted spoon move the strips around for about 1 minute until they become crsip. Immediatgely remove them and transfer to a paper towel-lined plate. Sprinkle with salt while they are still warm.
- To serve, place a Romaine leaf inside a bowl, then top with a couple of the plantain strips. (Placing them against the side of the bowl gives the dish a little height.) Add about 3 seafood fritters. Sprinkle some diced red peppers on top of each fritter.
- Serve with Caribbean Cocktail Sauce on the side.
Nutrition Facts : Calories 4419.9, Fat 435.9, SaturatedFat 74.4, Cholesterol 47.2, Sodium 2689.1, Carbohydrate 118.9, Fiber 6.5, Sugar 49.3, Protein 29.5
BEST OF THE BAY RECIPES...OYSTER FRITTERS
When the leaves begin to turn their bright fall colors and the brisk air ushers in autumn, the Oyster season in the Chesapeake Bay begins. Oysters are prepared every way imaginable, fried, roasted, grilled, steamed or simply eaten raw with a dash of hot sauce or lemon. Oysters may be fried either individually or using several bound together in batter, known as a fritter- this is a typical (and delicious) recipe for oyster fritters.
Provided by laura.marchiori
Categories < 60 Mins
Time 35m
Yield 8 fritters, 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
- Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
Nutrition Facts : Calories 356.3, Fat 9, SaturatedFat 3, Cholesterol 174.8, Sodium 906, Carbohydrate 38.6, Fiber 0.9, Sugar 0.2, Protein 28.2
OYSTER FRITTERS
Legend has is that this dish has powerful aphrodisiac qualities, so be careful (or not!) This is a traditional regional recipe from Hooper's Island, Maryland.
Provided by Millereg
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Beat together the egg, salt, pepper, baking powder, and pancake mix.
- Add half and half; beat until smooth.
- Add the oysters and liquor.
- Stir until the oysters are mixed well.
- In an iron (or heavy) skillet, melt Crisco (about ½ inch deep).
- Drop the oysters in hot oil.
- They will spread out like a flat fritter.
- Fry until cooked through.
- Serve hot, with pickled relish or cocktail sauce.
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