CARIBEAN FISH RECIPES

CARIBBEAN FISH RECIPE | MYRECIPES

Caribbean Fish Recipe | MyRecipes image

Provided by MyRecipes

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 (6-ounce) orange roughy fillets
½ teaspoon salt
¼ teaspoon pepper
¼ to 1/2 teaspoon Cajun seasoning
2 medium-size yellow squash, sliced
1 medium-size red bell pepper, cut into strips
4 teaspoons butter or margarine
4 teaspoons grated lime rind
4 teaspoons fresh lime juice
4 teaspoons chopped fresh parsley
1 (2-ounce) package sliced almonds, toasted

Steps:

Tear off 4 (18- x 12-inch) heavy-duty aluminum foil sheets.
Place a fillet in center of each foil sheet; sprinkle evenly with salt, pepper, and Cajun seasoning. Top evenly with squash and bell pepper; dot with butter. Sprinkle evenly with lime rind and remaining ingredients.
Bring up 2 sides of each foil sheet, and double fold with about 1-inch-wide folds. Double fold each end to form a packet, leaving room for heat circulation inside packet. Place packets on a baking sheet.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 15 minutes or until fish flakes easily.

CARIBBEAN SEAFOOD STEW | BETTER HOMES & GARDENS

Caribbean Seafood Stew | Better Homes & Gardens image

This Caribbean inspired seafood stew has just the right amount of kick. Fish and shrimp combine with green pepper, tomatoes and garlic for a delectable shrimp stew. Serve over rice for a dish you won't forget!

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 30 minutes

Prep Time 11 minutes

Cook Time 19 minutes

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 tablespoon lime juice
¼ teaspoon salt
? teaspoon pepper
1 pound skinless orange roughy or red snapper fillets, cut into 1-inch cubes
1 cup chopped onion
1 cup chopped green sweet pepper
6 cloves garlic, minced (1 tablespoon)
1 jalapeno pepper, seeded and finely chopped
1 14.5 ounce can diced tomatoes
½ cup unsweetened coconut milk
8 ounces peeled and deveined uncooked medium shrimp
½ cup snipped cilantro
2 cups hot cooked rice
2 tablespoons snipped fresh cilantro
Bottled hot pepper sauce (optional)

Steps:

In a medium bowl stir together 1 tablespoon of the olive oil, lime juice, salt, and pepper. Add fish cubes; toss to coat. Set aside.
In a 3-quart saucepan heat remaining oil over medium-high heat. Add the onion, sweet pepper, garlic, and jalapeno. Cook and stir 4 minutes until onion is tender but not brown. Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Stir in shrimp, fish mixture, and 1/2 cup cilantro. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until fish just flakes easily with a fork and shrimp turn opaque, stirring occasionally. Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired. Makes 4 to 6 servings.

Nutrition Facts : Calories 414 calories, CarbohydrateContent 35 g, CholesterolContent 147 mg, FatContent 15 g, ProteinContent 35 g, SaturatedFatContent 6 g, SodiumContent 576 mg

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