Cayman Style Snapper Stew Food
RED SNAPPER STEW
Stews so often have meat in them, but this attractive alternative only has fish. If you prefer the taste, use chicken broth instead of vegetable. Serve it as a soup or as a main course stew.
Provided by SJG3483
Categories Stew
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook onion until tender, about 5 minutes.
- Stir in broth, carrots, rice, lemon juice, salt, dill, thyme, and pepper.
- Heat to boiling then reduce heat, cover, and simmer until rice in tender, about 20 minutes.
- If using them, add sprouts here.
- Heat again until boiling, reduce heat, and simmer uncovered for 5 minutes.
- Stir in fish and mushrooms.
- Simmer 5-8 minutes until fish flakes easily with a fork.
CAYMAN-STYLE SNAPPER STEW
This is a traditional island recipe and comes from Chef Tell's Grand Old House in the Cayman Islands. It is from a September 1988 issue of Bon Appetit in the "Bon Voyage" section that featured recipes from around the Cayman Islands.
Provided by Leslie in Texas
Categories Stew
Time 43m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Heat 1 tablespoon oil in large flameproof baking dish over medium heat.
- Add garlic and cook until beginning to color, stirring occasionally, about 3 minutes.
- Arrange fish over garlic and sprinkle lightly with salt and pepper.
- Top with tomatoes, onions, and bell peppers.
- Drizzle lime juice and remaining 2 tablespoons oil over, cover with foil and bake until fish is opaque, about 15 minutes.
- Serve immediately with rice.
Nutrition Facts : Calories 279.7, Fat 12.5, SaturatedFat 1.9, Cholesterol 53.2, Sodium 73, Carbohydrate 10.5, Fiber 2.6, Sugar 5.8, Protein 31.6
CAYMAN ISLANDS CORNBREAD
Adapted from the RSVP section of an old issue of Bon Appetit. This recipe was from a resort in the Cayman Islands. This is a sweeter, more cake-like cornbread and has a bit of rum in it.
Provided by HeatherFeather
Categories Quick Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Grease a 9-inch square baking pan well.
- Combine flour, cornmeal, sugar, baking powder, cinnamon, nutmeg, and salt.
- Whisk together both types of milk, eggs, butter, rum, and vanilla in another bowl.
- Combine both mixtures using a wooden spoon, just enough to dampen all ingredients (it will still be a bit lumpy).
- Pour into prepared pan and bake until golden brown and cake tester comes out clean, about 45 minutes.
- Let cool on rack slightly before cutting into 12 small squares.
SNAPPER STEW
Make and share this Snapper Stew recipe from Food.com.
Provided by evelynathens
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Heat 1 tblsp oil in large, ovenproof baking dish over medium heat.
- Add garlic and cook just until garlic begins to colour, stirring occasionally, about 3 minutes.
- Arrange fish over garlic.
- Sprinkle lightly with salt and pepper.
- Top with tomatoes, onion and bell peppers.
- Sprinkle lightly again with salt and pepper.
- Drizzle lime juice and remaining 2 tblsps oil over.
- Cover with foil.
- Bake until fish is opaque, about 15 minutes.
- Serve immediately with rice.
Nutrition Facts : Calories 276.9, Fat 12.4, SaturatedFat 1.9, Cholesterol 53.2, Sodium 72.8, Carbohydrate 9.8, Fiber 2.4, Sugar 5.2, Protein 31.5
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- Add onion, minced garlic, thyme, seasoning/sweet peppers, salt and pepper to a large pot and drizzle with coconut oil. Sautee for 5 minutes until browned and fragrant. Add 2 cups of vegetable stock, 2 cans of coconut milk and whole hot peppers and bring to a boil, then cover and simmer for 20-30 minutes or until the vegetables(breadkind) are almost cooked through.
- Add the fish to the top of the rundown and allow them to cook for another 15 minutes or until the fish is cooked through. Check the level of coconut milk/veggie stock and continue to add to keep a saucy consistency.
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- Conch Stew. A type of sea snail, conch is delicious in a stew, soup, fritters or in a salad. Typically known as the national dish in the Bahamas, Cayman conch is equally as appetizing.
- Johnny Cake. Small, deep-fried dumplings, Johnny Cakes make great starters or sides. These Caribbean delicacies are great on their own, with butter, jam or with sautéed fish.
- Jerk Chicken. Native to Jamaica, this spicy dish, made with scotch bonnet peppers and allspice, is probably the most famous of the Caribbean foods. With smoking, delicious-smelling jerk stands scattered across the island, if you're craving some juicy meat with a kick, you won't be disappointed.
- Cayman-style lobster. Lobster in the Caribbean is a delicacy and quite frankly, the best of its kind. You'll find succulent, irresistible lobster dishes in risottos, pastas and even patties all over the island, but one thing you simply must try is Cayman-style lobster tails from 'Deckers' on Seven Mile Beach.
- Cayman-Style Beef. The most tender meat you'll taste in your life. Cayman-style beef, or stewed beef, is slow-cooked shreds of meat, tossed with hot spices and left to soak up the juices.
- Fish + Fritters. A true taste of Cayman, fried fish, usually whole mahi mahi, grouper or snapper, originates from Cayman's seafaring past. Fillets are marinated in lime, salt and pepper and fried with onions, peppers, butter and spices for a delicious, crispy, old-fashioned Caribbean dish.
- Coconut Shrimp. Succulent seafood dishes are aplenty in Cayman and an island favourite is coconut shrimp. Deep-fried and coated in coconut shavings, this isn't a meal to miss out on.
- Old Fashioned Fish Fry. Whole fish fried to perfection served up on a bed of rice and beans and a side of plantains, mash and fritters- a true taste of the Caribbean.
- Cassava Cake ( Heavy Cake) A root vegetable, cassava is actually native to Central and South America but very popular all over the tropics. Made with coconut milk, sugar and other spices for a dense, sweet taste, cassava cake (or heavy cake) is considered a traditional Caymanian dish.
- Ackee + Saltfish. A traditional Caribbean breakfast, this is Jamaica's national dish and popular in the whole of the Caribbean. It may look like some kind of scrambled egg, but ackee is actually a fruit.
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