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Fish Recipes

Fried Red Snapper   HT  MC   West Indian   25mins

Serves 4   Hot Fish  Vegetables  Main Course  Eggless   Dairy Gluten Wheat free  Caribbean  West Indies 


450g/1lb Red Snapper  Fillets

2 Green Capsicums (Sweet peppers), chopped 

3 Garlic Cloves, crushed 

2 tbsp Vegetable Oil 

1 Onion, chopped 

1 Scotch Bonnet Pepper 

Salt and Pepper


1. Cut the snapper fillets into 2.5cm/1 inch cubes. 

2. Place the oil, garlic, green pepper, and onion in a large frying pan over a medium heat. Once hot, reduce the heat to medium and sauté for 5-8 minutes.

3. Add the whole scotch bonnet pepper and snapper cubes to the mixture and stir to coat well. 

4. Season with salt and pepper, cover and cook for about  5 minutes. 

5. Stir the mixture well and cook, uncovered for a further 5 minutes.  Serve immediately.


Jamaican Ackee and  Saltfish    HT  MC   West Indian   40mins plus soaking

Serves 4    Hot   fish   Main Course  Gluten Wheat Dairy free  Eggless Jamaica  Caribbean


225g/8oz  Saltfish (salted Cod), pre-soaked in hot water until soft

12 Ackees (tinned)

1 small Onion, thinly sliced 

1 teasp Black Pepper 

3 slices Scotch Bonnet Pepper 

1 Red Capsicum (sweet pepper), thinly sliced

Vegetable oil


1. Place the softened saltfish in a large saucepan , cover with cold water, bring to the boil and cook for about 20 minutes.  

2. Drain the cooked fish,  remove the bones and skin and flake the flesh. Set aside.

3. Heat the oil in a large saucepan, add the  onions and capsicums and sauté over a low-medium heat until soft and transparent.

4.  Remove half of the fried onions and peppers from the pan and keep warm.

5. Add the flaked fish, ackees and black pepper to the pan and mix well.

5. Increase the heat to medium-hot and cook, stirring from time to time until heated through, about 10 minutes. 

6. To serve - transfer the fish mixture to a warmed serving plate and garnish with remaining onions and pepper slices. Serve immediately.


Nassau Lobster Casserole    HT  MC   West Indian    80mins

Serves 4   Hot   Seafood    Shellfish   Main course  Caribbean  west Indies


4  Cooked Lobsters 

3 tbsp Lemon Juice

Salt and White Pepper

100g/4oz Streaky Bacon, finely chopped

1 tbsp Oil

150g/5oz White Bread, cubed

2 Onions, finely chopped

1 Capsicum, deseeded and chopped


2 Garlic Cloves, crushed

225g/8oz tinned Chopped Tomatoes

3 Potatoes, peeled and diced

1 tbsp Fresh Parsley, chopped

1 teasp Dried Oregano

Ground coriander

300ml/10fl.oz. Double Cream

1 tbsp Sherry

1 tbsp Worcestershire Sauce



1. Remove the flesh from the lobster (including the claws), cut into 2.5cm/1 inch pieces and place in a bowl with the lemon juice and a little salt. Toss and set aside.

2. Place the bacon in a flameproof casserole with 1 tbsp oil and sauté until the fat runs. Add the cubed bread to the casserole and fry gently till golden. 

3. Add the onion, garlic and capsicum to the casserole and cook until transparent but not brown.

4. Add the tomato and potato to the casserole together with the parsley, oregano, a pinch of coriander and 300ml/10fl.oz. of boiling water, then cook, half covered, for 30 minutes. Cool slightly.

5. Transfer to a food processor and blend until smooth, then return to cleaned casserole. Stir in the cream, sherry, Worcestershire sauce, lobster pieces and marinating liquid. Cook, stirring, over moderate heat through for 8-10 minutes. Taste and adjust seasoning if necessary. Serve hot.


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© 2008 Paul Kavanagh. All rights reserved.