Belizean “BBQ’d” Fish Recipe

Belizean BBQ Fish
Belize is located in North America on the northern edge of the Central America isthmus – a somewhat narrow strip of land that connects North andSouth America. While it is hard to pin down any truly distinctive Belizean cuisine, what you will find in Belize is a mix of Caribbean, Mexican, African, Spanish, and Mayan culinary influences. Seafood is a staple of Belize. Barracuda and Snapper are among some of the prominent fish of the waters.
  • 2 large white-fish type fillets (like cod or orange roughy)
  • 4 large carrots
  • 1 Texas 1015 (or other sweet) onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 jalapenos (optional)
  • 2 banana peppers (optional)
  • 1 lemon
  • Greek Seasoning *
  • Garlic Powder
  • Grate carrots and set aside. Dice onions into 1/4″
  • cubes and set aside. Dice bell pepper in 1/4″ cubes.

If using jalapeno, dice very fine. If using banana peppers, slice very thinly. Mix all peppers (bell and others) and set aside. Tear off a large (12″) piece of aluminum foil. Spread 1/4 of the grated carrots out on foil and sprinkle 1/4 of the onion on top of the carrot. Sprinkle one side of the fillet with seasonings and place the fillet on top of the carrots and onions, seasoning side down. Sprinkle more seasonings on top of fillet. Cover fillet with 1/2 of pepper mixture, 1/4 onions, 1/4 carrots. Squeeze 1/2 lemon over fish and veggies.

Fold tin foil so it covers fish and veggies well and seal. Repeat for other fillet. Place on grill at medium temperature 10 minutes on each side. Serve with pepper side up. If you can’t find Greek Seasoning, a substitute would be to use salt, pepper, a little more garlic powder, and a touch of oregano

MCCN Fan Recipe for Gingered Garlic Tuna and Galunggong

This recipe for lemon Gingered Garlic Tuna and Galunggong is donated by on of our facebook fans, Christian Allard. 

I marinate the fish for a long time even the galunngong gazve some flavor so it won’t be just boring galunggong.

For the marinade for the Tuna: I mix in a bowl lemon juice, grated ginger, chopped garlic, chopped green chillies, chopped green onions the green part, little soy sauce, and white pepper then marinated the tuna.   Let it the marinate for 4 hours to absorb the flavors.

For the Galunggong:  I mixed in another bowl 6 -7 calamansi juice, grated ginger, chopped garlic, green onion, and black ppper and let the galunggong marinate for 4 hours.

Dipping Sauce:  It consists of 2 chopped red onions, grated ginger, 4 chopped garlic, 1 chopped green chilli, calamansi or lemon juice, soy sauce, vinegar and black pepper.  Let it chill

Directions

Grill the tuna and the galunggong I fried butb the taste is now not boring unlike your usual galunggong.   I just gave extra flavor to wake up the flavors.  I admit I am not that expert yet of fish cooking but I  get better with practice. Our side dish with this is just sauteed garlic with sitaw or string beans.

Chef Kate’s Salmon Brown Rice Salad Recipe

Brown riceChef Kate Ferrara Homes of Carried Away Catering has away of making healthy lifestyle selections delectable. Kate says, “this recipe is inspired by the chopped salmon salad at Tavern on Main in Westport , CT, one of my favorite lunch spots.” 

Ingredients

  • ¾ c long grain brown rice
  • 1.5 c water
  • 1T olive oil
  • ½ t salt
  • 1, 1lb salmon filet.  Cooked and cooled (I prefer slow poached but baking or steaming is fine)
  • 1 c. sweet grape tomatoes, halved
  • 3 persian cucumbers or 1 regular – deseeded and diced
  • 1T chopped parsley
  • 1.5 T capers- chopped
  • 2 c baby spinach- rough chopped
  • Juice of 1 lemon
  • 2T olive oil
  • Salt and Pepper

 

Method

In a small saucepot over med, heat the 1 T olive oil.  Stir in the rice, toast until fragrant, then add the water.  Bring to a boil, cover, reduce to a simmer.  Cook 40 min or until done. Cool.

 

While the rice is cooking, poach the salmon.  Bring a large pot of water up  to just below a simmer.  Remove any pin bones from salmon, season with salt, pepper and olive oil and wrap in two layers of plastic wrap, trying to cover the seams (unless you have a vacuum sealer, in that case, seal it up!) Poach, submerged in the water 15-25 min.  Check to make sure its done, remove the skin and let cool.

Combine rice with the tomatoes, cucumber, parsley and capers.  Season to taste with salt and pepper.  Add lemon juice and olive oil and stir in spinach.  Break up the salmon into chunks and gently incorporate into salad as not to make the pieces too small.  Serve!

 

Notes

When corn is in season and super sweet, I’ll add an ear to this salad, sliced raw right off the cob!