Sunny With a Chance of Delicious

Close your eyes and think of the Caribbean. What do you see? I’m betting you conjured up clichéd images of perpetual summer, white-sand, beaches and cocktails with little pink umbrellas. It’s a pleasant thought, but I’m here to tell you the islands offer so much more.

Take for example our food. West Indian food is really, REALLY great. I mean, I know it hasn’t achieved the celebratory status of some other world cuisines and even has a bum rap of being very heavy on the carbs but I’ll talk about that in another post.

This past week I found myself sitting in one of the many American franchise restaurants that have sprouted up all over this island, The menu was uninspiring and consisted of little more than glorified over priced burgers and a few pasta offerings. Cheese was the star flavouring agent. It was over everything – even the shredded lettuce that masqueraded as a salad. I shudder to think that many people who visit our islands might go away with the impression that this type of food is the daily fare of the local population.

Once upon a time it may have been true that people travelling to a foreign destination were reluctant to try unfamiliar food. In an effort to make guests feel at home, restaurants offered a typically European or American menu. Luckily that is changing and more places are giving local cuisine the prominence it deserves.

I dare say based on the number of food blogs out there, these establishments are headed in the right direction. Travellers today are now looking for culinary adventure along with their vacation package and are a lot more daring. Okay so maybe not everyone is up for a fishy-smelling but chicken-tasting plate of curried iguana à la Andrew Zimmerman of Bizarre foods but I’m guessing that most would love the adventure of sampling local flavous.

So here is my challenge to you. On your next vacation to the Caribbean or elsewhere, take a holiday from the food that is familiar. Explore where and what the locals eat. Then along with pictures of your pretty sunburn you’ll take home the aromas of sunny days, tastes of briny seafood, the almost electric heat of local peppers and the delicate intrigue of fresh herbs.

Not travelling to the Caribbean this summer; that's no problem man. So long as you marinate your fish the night before I can get you there in 10 minutes with this adaptation of a Jamaican steamed fish recipe.

Jamidadian Stew Fish

Traditionally red fish (red snapper). This can also be made using King fish (King Mackerel) , Carite or Cavali. This dish is a fusion of Jamaican and Trinidadian elements and the name is a tribute to my second mom who is Jamaican but has made Trinidad her home. Jamidadian is how she describes herself.

Ingredients

Serves 6

2 1/2  lbs King Fish (King Mackerel or red snapper)
1 tsp salt

3 tbsp Green seasoning  (I don’t mince on my seasoning I like anything from 3 to 5 tablespoons of the stuff.)

1 tsp Angostura Orange bitters

3 tbsp. Golden Ray margarine (or butter)

1 large onion, peeled and sliced into rings

4 cloves garlic, peeled and coarsely chopped

2 large christophenes (chayote), peeled, seeded, and diced
1cup diced West Indian Pumpkin (calabaza squash) peeled and diced

1 cup carrots (diced)

10–12 allspice berries

1⁄4 tsp. minced scotch bonnet peppers (optional)

* absolutely no swapping with jalapenos please. The flavour is vastly different. You can substitute with a ½ to a full teaspoon of any Caribbean pepper sauce. We’re cooking Caribbean today not Mexican:-)

1⁄2 tsp. minced fresh ginger

2 stalks lemongrass, trimmed and crushed (this is called fever grass in Trinidad)
water

Method

Season fish with salt, 2 tbs green seasoning and 1 tsp orange Angostura bitters. Leave in the fridge to marinate overnight.

The next day chop all vegetables. Melt 3 tbsp. Golden Ray margarine (or butter) in a large cast-iron or heavy-bottomed pot over medium high heat and lightly sauté, garlic, onions and 1 tbsp green seasoning. Add the chopped veggies and all spice berries. I used christophene (chayote), pumpkin, carrots, ginger, pepper and lemon grass. You have free reign on the vegetables for this as any combo of veggies (broccoli, cauliflower, beans what ever is in season,) can be added. Add just enough water to barely cover the vegetables. Cook for 5 mins.

Place fish on top of veggies. Cover pot. Reduce heat to low, cover, and cook, until fish is cooked through, about 5 – 7 minutes depending on thickness of fish slices. Adjust seasoning. Discard lemon grass before serving. Serve over rice.

Close your eyes and inhale. The warm scent of allspice and the subtle zing of citrus should transport you.  Now taste. What do you think? Are you on the beach yet?