Ingredients: 1 pound fresh, crab meat 4 scallions, finely chopped 1in piece fresh root ginger, grated 2 tablespoon chopped fresh cilantro 2 tablespoon mayonnaise 1 teaspoon hot pepper sauce Salt and freshly ground black pepper 1-2 cups fresh bread crumbs Oil, for frying 4 tomatoes, peeled and finely chopped 2 fresh red chilies, deseeded and finely chopped 1 small red onion Juice of 1 lime 3 tablespoon chopped fresh cilantro Salt and sugar
Procedure: To make chili salsa, in a bowl, combine tomatoes, chilies, onion, lime juice, cilantro and salt and sugar, to taste. Set aside. In a bowl, mix together crabmeat, scallions, ginger, cilantro, mayonnaise, hot pepper sauce, and seasoning. Stir in enough bread crumbs to make a mixture that is firm enough to form patties, but is not too stiff. Chill for 30 minutes. Form crab mixture into 12 cakes. In a skillet, heat a shallow layer of oil and fry crab cakes, in batches if necessary, for 3-4 minutes on each side until browned. Drain on paper towels. Serve with chilled chili salsa. Serve 4. Note: Fresh crabmeat will have the best flavor, but if it is not available, used frozen or canned crabmeat. | Ingredients: ½ cup olive oil 2 garlic cloves, mashed 1 tablespoon chopped fresh parsley ½ cup orange juice Juice of 1 lemon 1 teaspoon freshly ground black pepper 6 lean, firm-fleshed fish steaks, about 1 inch thick 12 pitted ripe olives Orange Sauce: ¼ cup butter or margarine 1 cup orange juice ½ cup white wine 1 small garlic clove, mashed ½ teaspoon Dijon-style mustard 1 tablespoon grated orange peel Peel of 1 orange, cut into thin strips 1 red bell pepper, peeled, cut into tiny squares 6 large pitted ripe olives, cut into tiny squares Procedure: Prepare a marinade by mixing oil, garlic, parsley, orange juice, lemon juice and black pepper in a small bowl. Place fish steaks in a single layer in a long pan and rub some of marinade into them, then pour on remaining liquid. Cover and refri- gerate 2 hours, turning steak once. Prepare sauce. Preheat broiler. Remove fish steaks from marinade and broil them under preheated broiler, about 5 minutes on each side. To serve, place steaks on warmed dinner plate, pour some of sauce over each steak and garnish with 2 ripe olives. Make 6 servings. Orange Sauce: Melt 3 tablespoon of the butter in a medium saucepan. Add orange juice, wine, garlic, mustard and grated orange peel. Bring to a boil and reduce liquid to about 1/3 its original volume. Pour sauce through a strainer and return to pan. Bring to a simmer; stir in remaining 1 tablespoon butter. At last minute before serving, add orange peel strips, bell pepper and olive squares to sauce.
| Ingredients: 1 fresh red chili, deseeded and finely chopped ½ teaspoon paprika ½ teaspoon ground coriander 1 clove garlic, crushed Juice of ½ lime 2 tablespoon oil 20 large, raw shrimp in shells, heads removed and deveined. Mango Salsa: 1 mango peeled and diced ½ small onion, finely diced 1 fresh red chili, deseeded and finely chopped 3 tablespoon chopped fresh cilantro Grated rind and juice of 1 lime Salt and freshly ground black pepper Procedure: In a bowl, mix together chile, paprika, coriander, garlic, lime juice, oil, and seasoning. Place shrimp in dish. Add spice mix- ture and mix to coat thoroughly Cover and leave in a cool place for 30 minutes. Preheat broiler. Thread shrimp on to skewers and broil, basting and turning frequently for 6-8 minutes until pink. Serve with mango sauce. | Ingredients:
3 tablespoon freshly squeezed lime juice 2 lbs codfish/macarel or other fatty fish 3 cups coconut milk 1 large onion, finely chopped 2 garlic cloves 1 hot pepper, finely chopped Salt and freshly ground black pepper 1 teaspoon dried leaf thyme 1 tablespoon vinegar 6 green bananas
Procedure: In a shallow bowl, pour lime juice over fish filets and set aside. Cook coconut milk in a heavy large skillet until it appears oily, then add onion and garlic, the hot pepper, tomatoes, salt, pepper, thyme and vinegar. Add fish fillets/cod, cover and cook over medium heat for 10 minutes. Slice skin off green bananas and cut flesh in half and boil until tender, about 1/2 hour. Serve with fish fillet/cod. Serves 6 to 8.
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