The Bahamas – Grilled Ginger & Lime Fish Fillets, Creamed Coconut Spinach, Corn flavoured Rice & Pineapple Coleslaw

Officially known as The Commonwealth of the Bahamas, The Bahamas is actually an archipelago which is made up of more than seven hundred islands located in the North Atlantic Ocean between Florida and Cuba. Bahaman cooking has been influenced by the cuisine of the American South more than any other country in the West Indies. This food was a delight to cook and full of flavour. 

Our menu included

 Grilled Ginger & Lime Fish Fillets

Creamed Coconut Spinach

Pineapple Coleslaw
&
Corn flavoured Rice 

GRILLED GINGER & LIME FISH FILLETS

INGREDIENTS:

·      3 tbsp virgin olive oil

·      3 large garlic cloves, minced

·      2 tbsp fresh lime juice

·      1 tbsp minced fresh ginger

·      2 large fresh chilli seeded and thinly sliced

·      six fish fillets

·      (use a firm fish - Mahimahi would be ideal; I used Golden Banded Snapper)

·      Salt and freshly ground pepper

METHOD:

1.     Ensure that the fish is bone & scale free. If there are bones you can feel cut them out or pull out with tweezers

2.     Combine the olive oil with the garlic, lime juice, ginger and chilli in a bowl.

3.     Place the fish fillets in a marinating dish & cover evenly  with marinade 

4.     Cover and refrigerate for 1 hour, turning every 15 mins to ensure even marinating

5.     Light BBQ grill & heat to almost smoking then turn down a little

6.     Season the fish with salt and pepper and cook on the grill, turning once when bottom side begins to brown (should take about 15 minutes in total

7.     When the fish is almost cooked turn the heat off & let the fish sit on the cooling BBQ plate – there will be enough heat to finish cooking the fish & leave it moist rather than dried out.

Recipe adapted from one found at:

http://www.islandflave.com/recipes/63-bahamian-recipes/244-grilled-fish

CREAMED COCONUT SPINACH

INGREDIENTS:

·      1/8 cup Olive Oil

·      1 cup sweet onions, ¼" diced

·      1 tbsp garlic, minced

·      2 bunches of spinach leaves torn from the stem, washed & chopped (should weigh about 500 gm off the stem)

·      150 ml coconut milk

·      ¼ tsp white pepper

·      1 tsp salt, or to taste

METHOD:

1.     Heat olive oil in a large pot over medium heat

2.     add the garlic and onions and sauté just until the onions become translucent.

3.     Add spinach and sauté until spinach starts to wilt

4.     add the coconut milk and seasonings.

5.     Mix the ingredients well to ensure an even seasoning blend.

6.     Sauté the seasoned spinach until completely wilted.

7.     Keep cooking, stirring regularly  until the spinach is tender & coconut milk has turned to a thick sauce. This will take some time. Maybe 10 minutes or more. When you think it is ready it probably needs a little more time, as water keeps coming out of the spinach for some time as it is cooking. If you stop before all the water is out of the spinach the sauce will end up too thin.

8.     Serve in a ceramic dish which will hold the heat & keep the spinach warm

Recipe adapted from original sourced from:

http://www.bahamabreeze.com/recipes/appetizers/creamed_spinach.asp

PINEAPPLE COLESLAW

INGREDIENTS:

·      1 tsp brown sugar

·      1 tsp salt

·      pinch gound black pepper

·      60ml white wine vinegar

·      squeeze of lime juice

·      dash of olive oil

·      3 slices of fresh pineapple (diced)

·      120g freshly-grated carrot

·      60g diced apple

·      360g white cabbage, finely shredded (a chiffonade)

·      2 tbsp green bell pepper, finely chopped

·      1/2 cup raisins

·      8 Large Basil Leaves

METHOD:

1.     Combine first six ingredients in a jar & shake well to form a dressing

2.     Combine the apple, bell pepper, carrots, sultanas & cabbage in a bowl.

3.     Mix well then garnish with the pineapple & basil

Recipe created from several sourced from:

http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-pineapple-coleslaw

http://recipes.wikia.com/wiki/Carrot_and_Raisin_Salad

http://recipes.wikia.com/wiki/Salad_Creole

http://www.bahamabreeze.com/recipes/appetizers/sun-ripened_tomato_salad.asp

BAHAMAS RICE WITH CORN

INGREDIENTS:

·      1 slice bacon, chopped

·      1/2 onion, chopped

·      1/4 green bell pepper, chopped

·      1/2 teaspoon chopped fresh thyme

·      1/2 cup tomato sauce

·      1 teaspoon browning sauce

·      1 teaspoon salt

·      1/2 teaspoon ground black pepper

·      1 pinch red pepper flakes

·      2 (14 ounce) cans whole kernel corn, drained

·      3 1/2 cups water

·      2 cups white rice

METHOD:

1.     Cook the bacon in a large saucepan over medium heat until the grease begins to render. 

2.     Stir in the onion, bell pepper, and thyme; cook until the onion is nearly translucent. 

3.     Reduce heat to medium-low and add the tomato sauce, browning sauce, salt, black pepper, and red pepper flakes; stir; simmer another 3 minutes.

4.     Add the corn; simmer another 3 minutes.

5.     Slowly pour the water into the mixture while stirring. Raise the heat to high and stir in the rice; 

6.     bring to a boil; cover and reduce heat to low. 

7.     Cook for 10 mins with lid on then turn off heat & let rice pot sit on the cooling element without removing the lid for a further 10 mins

8.     Fluff with a fork before serving

Recipe adapted from original found at:

http://allrecipes.com/recipe/corn-and-rice/