CARRIBBEAN 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 FISH WITH MANGO SALSA RECIPE | ALLRECIPES

Caribbean Fish With Mango Salsa Recipe | Allrecipes 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 Latin American Caribbean

Total Time 1 hours 25 minutes

Prep Time 45 minutes

Cook Time 10 minutes

Yield 5 servings

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
? 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
? 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, CarbohydrateContent 36.7 g, CholesterolContent 79.9 mg, FatContent 7.9 g, FiberContent 4.9 g, ProteinContent 29.9 g, SaturatedFatContent 2.2 g, SodiumContent 645.6 mg, SugarContent 11.6 g

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