The Sugar Mill Caribbean Cookbook (24 page)

Preheat the oven to 350°. Melt ½ cup butter.

Place one sheet of phyllo, its short side parallel to your body, on your " work surface (cover the remaining sheets with a damp cloth to keep them from drying out). Brush the sheet with melted butter. Sprinkle it with 1 tablespoon bread crumbs. Top the phyllo with a second sheet, and brush with butter. Place one fish fillet about 1 inch from the short side of the phyllo and 2½ to 3 inches from both long sides (you may need to trim the fish to fit). " Sprinkle the fish with 1 teaspoon Pernod, and season it lightly with salt and pepper. Cut the remaining 2 tablespoons butter into six pieces, and place one piece on the fish. Fold the phyllo around the fish as you would wrap a gift, making a neat rectangular packet. Place the packet seam side down on a baking sheet. Repeat the process to make six packets. Brush the tops and sides of the packets with the remaining melted butter, and sprinkle them with paprika. Bake the packets until they are golden brown, about 30 minutes.

When the packets are almost ready, make the sauce. Cook the shallot or green onion, vinegar, and lemon juice in a small saucepan over medium heat until the onion is softened, about 1½ minutes. Reduce the heat to medium-low. Whisk in the butter one piece at a time, incorporating the butter completely between additions. Stir in the parsley. When the packets are ready, drizzle each one with some of the warm sauce, and serve.

 

Makes 6 servings

The heavenly color of this sauce reminds us of some of the spectacular skies we see as the sun sets behind our neighboring islands each evening.

 

To make the sauce, combine the cream, clam broth, tomato paste, and salt and pepper in a saucepan. Heat the mixture, without letting it boil, until it is reduced to ¾ cup, about 10 minutes. Stir in the Sazón seasoning, and set the saucepan aside.

Poach, bake, or sauté the fish fillets. Reheat the sauce gently, if necessary, add the chopped tomatoes and basil or parsley, and spoon the sauce over the fish. Serve at once.

 

Makes 6 Servings

Top the poached, grilled, baked, or sautéed fish of your choice with this delicious vinaigrette, the inspired creation of a former Sugar Mill chef, Jeff Oakley. Jeff's vinaigrette is also great on green salads, sausage, or steaks.

 

Put all the vinaigrette ingredients into a bowl or jar, and whisk or shake to blend them. Spoon some of the vinaigrette over the hot fish fillets, and refrigerate the remaining dressing for other uses.

In the islands a jump-up is a party of any kind. The lively and spirited carnival flavors of this fish dish make it a natural for any jump-up.

 

Prepare a fire for grilling.

In a bowl, stir together the marinade ingredients. Place the fish in a single layer in a shallow dish. Pour the marinade over the fish, and turn the fish to coat it completely. Cover the dish, and refrigerate it for at least 1 hour.

Grill the fish. Combine the topping ingredients, and spoon them over the cooked fish. Serve at once.

 

Makes 6 servings

With a fork, beat together ½ cup softened butter, 2 teaspoons Pernod, 1 teaspoon crushed fennel seeds, 1 teaspoon lemon juice, 1 minced garlic clove, and ½ teaspoon dried thyme. Dot the fennel butter on fish, and grill or bake the fish until it is done. Garnish the fish with sliced lemon and a fresh fennel sprig.

Combine ¾ cup mayonnaise, ¼ cup grated parmesan cheese, 1 beaten egg white, and ¼ cup minced green onion tops or chives. Spoon the mixture onto fish, and bake the fish until it is done. The topping will puff into a fluffy crown.

Combine ½ cup cooked, drained spinach, ½ cup minced parsley, ⅓ cup parmesan cheese, ¼ cup shelled walnuts, 2 garlic cloves, 2 teaspoons dried basil, ½ teaspoon fennel seeds, and salt and pepper to taste in a food processor or blender. Whirl until the mixture is smooth. With the motor running, add ⅓ cup olive oil in a slow stream, blending until the pesto is smooth. Serve the pesto on freshly cooked fish.

This bright fish dish reminds us of the vivid colors of carnival, when troops of dancers take to the streets, bands boom forth with reggae and calypso compositions, and
mako jumbies
dressed in flashy satin outfits perch on tall stilt legs to tower over the crowds.

 

Place the fish in a single layer in a baking dish. Squeeze the lemon juice over. With a fork, mash together the carrot, tomato, green onion, mayonnaise, cream cheese, parsley, and salt and pepper. Mound the vegetable mixture equally on top of each fillet. Bake the fish immediately, or cover and chill it until just before mealtime.

Bake the fish, uncovered, at 450° until it flakes when prodded with a fork, about 10 minutes. Serve it with the lime wedges.

 

Makes 6 servings

We think you'll be pleasantly surprised by the way the unlikely marriage of tomatoes and bananas works in this very simple fish preparation.

 

Preheat the oven to 450°. Pat the fish dry, and sprinkle it with salt and pepper. Combine the lemon juice, olive oil, garlic, and oregano in a shallow baking dish. Stir until the ingredients are well blended. Add the fish, and turn it to moisten both sides. Place the tomato slices on top of the fillets. Bake them for about 8 to 10 minutes, depending on their thickness.

While the fish bakes, sauté the banana or plantain slices in the butter. When the fish is ready, place it on serving plates. Lay the banana or plantain slices on top, sprinkle the parsley over, and serve immediately.

 

Makes 6 servings

This is a popular dish in Puerto Rico and the Dominican Republic. Perfect for a warm-weather buffet, it can be made a day ahead.