So by now, everyone knows the history drill, which I feel compelled to give because you can't know the people and the country if you don't know where it is:
West Indian food has strong traditions. The best of it is delicious, with a good use of local fresh fish and the exceptional spices and fruits. In general local food includes stews accompanied by starchy vegetables such as yams and of course, rice dishes.
For this meal, I made Red Snapper (warm water fish not known to the Eastern Coast) encrusted in coconut and thyme with a pineapple salsa; plantains with a mango sauce (bought at Whole Foods); sweet potatoes and sliced cucumbers. Dessert was sliced papaya and mangoes.
Red snapper fillet, papaya, mangoes, coconuts, sweet potatoes and pineapple
The meal was really easy to make, the flavors fresh and clean and the colors were beautiful
A big thank you to my love-girl, Sarah H. for her consultation on cooking the fish - I love you! The recipes follow:
2. Put the fish fillets in a shallow dish. Combine the juice from 2 limes with the garlic and pour over the fish. Leave on one side to marinate for 1-2 hours.
3. Mix the coconut with the thyme leaves and use to coat each fillet on both sides, pressing the coconut down well.
4. Heat 2 tbsp vegetable oil in a deep frying pan set over a medium heat. Fry the fish for 3-4 minutes on each side until golden and crisp. About a minute before the fish is ready, add the butter and the remaining 1 tablespoon lime juice to the pan. Transfer the fish to warmed plates and pour over any buttery juices. Accompany with pineapple salsa.