Caribbean Spiced Fish recipe
information
This dish is of Spanish origin and is very popular throughout the Caribbean. There are as many variations of the name of the dish as there are ways of preparing it.
ingredients
900 g (2 lb) cod fillet
1/2 lemon
15 ml (1 tbsp) spice seasoning
flour, for dusting
oil, for frying
lemon wedges, to garnish
1/2 lemon
15 ml (1 tbsp) spice seasoning
flour, for dusting
oil, for frying
lemon wedges, to garnish
For the sauce
30 ml (2 tbsp) vegetable oil
1 onion, sliced
1/2 red pepper, sliced
1/2 christophene, peeled and seeded, cut into small pieces
2 garlic cloves, crushed
120 ml (4 fl oz) 1/2 cup malt vinegar
75 ml (5 tbsp) water
2.5 ml (1/2 tsp) ground allspice
1 bay leaf
1 small Scotch Bonnet pepper, chopped
15 ml (1 tbsp) soft brown sugar
salt and freshly ground black pepper
1 onion, sliced
1/2 red pepper, sliced
1/2 christophene, peeled and seeded, cut into small pieces
2 garlic cloves, crushed
120 ml (4 fl oz) 1/2 cup malt vinegar
75 ml (5 tbsp) water
2.5 ml (1/2 tsp) ground allspice
1 bay leaf
1 small Scotch Bonnet pepper, chopped
15 ml (1 tbsp) soft brown sugar
salt and freshly ground black pepper
method
1. Place the fish in a shallow dish, squeeze over the lemon, then sprinkle with the spice seasoning and pat into the fish. Leave to marinate in a cool place for at least 1 hour.
2. Cut the fish into 7.5cm/3in pieces and dust with a little flour, shaking off the excess.
3. Heat the oil in a heavy frying pan and fry the fish pieces for 2 - 3 minutes until golden brown and crisp, turning occasionally. To make the sauce, heat the oil in a heavy frying pan and fry the onion until soft.
4. Add the pepper, christophene and garlic and stir-fry for 2 minutes. Pour in the vinegar, then add the remaining ingredients and simmer gently for 5 minutes. Leave to stand for 10 minutes, then pour over the fish. Serve hot, garnished with lemon wedges.
2. Cut the fish into 7.5cm/3in pieces and dust with a little flour, shaking off the excess.
3. Heat the oil in a heavy frying pan and fry the fish pieces for 2 - 3 minutes until golden brown and crisp, turning occasionally. To make the sauce, heat the oil in a heavy frying pan and fry the onion until soft.
4. Add the pepper, christophene and garlic and stir-fry for 2 minutes. Pour in the vinegar, then add the remaining ingredients and simmer gently for 5 minutes. Leave to stand for 10 minutes, then pour over the fish. Serve hot, garnished with lemon wedges.
serving amount
serves 4 - 6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
