Fish & Seafoods

Shrimps stewed Caribbean style

16. Shrimps stewed Caribbean style Carlos Mirasierras

Ingredients: ½ pound of shrimp. 2 tablespoons butter. 1 tbsp.garlic paste. ½ white onion. 1 pinch of oregano. 1 pinch black pepper. 1 tbsp.paprika. 1 red bell pepper. 1 sprig of leek. ½ chili, cubanela. 1 large ripe tomato. A little bit of salt.

Preparation: Chop the onion and red pepper. Melt the butter on the skillet and sauté the onion and the pepper; then add the other ingredients (tomato, chili, leek, garlic, black pepper, paprika, etc.) let it simmer for about two minutes, add a little water and let cook a little more. Finally add the shrimps and give them thirty seconds in hot sauce. Take them and serve them with some croutons. Remember that shrimps should not be overcooked because they shrink and dry and they no longer cannot be fully enjoyed.


Whole fish in Caribbean sauce

17. Whole fish in Caribbean sauce Carlos Mirasierras

Ingredients: 1 whole red snapper of about 250-300 grams; Acid lemon juice; 1 tsp. black pepper; and oil (the necessary amount to be used).

For the sauce: 1 onion; sliced; ½ tomato; diced; 1 green pepper, finely chopped; 1 Panamanian chili (hot); cut into pieces; 2 sprigs thyme; 1 tbsp. butter ½ tsp. annatto 1 cup coconut milk; ¼ cup water; oil.

Preparation: Season the fish with salt, pepper and lemon juice. Put enough oil in a pan and when hot add the fish; next brown it on both sides. The oil should cover the fish well. Remove and drain.

The sauce: In a saucepan, place the butter, annatto, onion and tomato. Add water, the Panamanian pepper, thyme and coconut milk. Simmer for 5 minutes. To serve, dress the fish with this sauce and serve with fried plantains.


Caribbean style Sole fish fillet

18. Caribbean style Fish fillet Carlos Mirasierras

Ingredients: 1 sole fish, medium sized; 20g salt: 0.5g ground pepper; 145 ml lemon juice; 215g shrimp; 145g Crab meat; 326 g bechamel sauce; 215g Yellow cheese 215g; 580 g potatoes; 125 ml white wine; 290ml thickened broth; 0.5g peppercorns 1/2 laurel leave; 5ml vinegar 20ml vegetable oil.

Preparation: Open the sole fish lengthwise to get two fish fillets; season with salt, pepper and lemon, top one of the sole fillets with shrimps, previously cleaned, lightly boiled in water with vinegar, peppercorns and bay leaf, and then chopped (not too small). Next, place the other piece on top of the other fillet. Place the stuffed fillets in a cake tin, pour in hot broth. Cover with greased paper and place in the oven for about 8 minutes, remove from bowl and drain the broth.. Now, top the fillet with the crab meat, previously chopped. Cover with béchamel sauce, place the cheese slices and grill under a hot oven grill till they brown.


Caribbean style Codfish fillet

19. Caribbean style Fish fillets II Carlos Mirasierras

Ingredients for 4 people: 1 tbsp olive oil; 6 shallots, finely chopped; 1 garlic clove, crushed; 1 fresh green chili, seeded and finely chopped; 400g chopped tomatoes; 2 bay leaves; ½ tsp cayenne; 1 tsp malagueta pepper; the juice of 2 limes; 4 cod fillets; 1 tsp brown sugar; 2 tsp Angostura; Salt; Steamed green beans ready to serve.


Heat the oil in a skillet. Add the shallots and cook for 5 minutes until they soften. Add the garlic and chili and cook for 2 minutes; add in the tomatoes, bay leaf, pepper, malagueta pepper and lime juice with a little salt to taste. Cook over low heat for 15 minutes. Add the cod fillets and brush them with some of the tomato sauce. Cover and cook for 7 minutes or until fillets are ready. Remove from heat and keep warm. Mix in the sugar and Angostura, cook for 2 minutes only and serve with steamed green beans.


Fish cooked in coconut sauce

20. Fish cooked in coconut sauce


For the dressing of fish: 2 ½ pounds of fresh fish fillets, cut into medium-sized pieces; ¼ cup lemon juice, about 2 lemons; the juice of 2 oranges; 4 garlic cloves, crushed; 1 tsp. ground cumin; 1 tsp. ground achiote (or paprika instead); 1 tsp ground coriander seeds.

For the coconut sauce: 2 tbsp. oil 1 medium white onion, diced; 2 peppers, diced; 4 roma tomatoes, peeled and chopped; 1 14-oz can of coconut milk 3 tbsp cilantro, finely chopped; fresh grated coconut – optional; salt to taste.

Accompaniment: Boiled rice and fried plantains

Preparation:   Put the lemon juice, orange juice, crushed garlic, ground cumin, paprika, ground coriander seeds, and salt in a small bowl. Mix well and soak the fish pieces with the dressing, let them stand in refrigerator for 1-2 hours. Heat the oil to prepare the sofrito sauce, add the chopped onions, tomatoes, peppers and salt, cook over medium heat for 15 minutes. Add in the coconut milk. Mix well and cook for 10 minutes, if you want the your sauce thicker, add ½ teaspoon cornstarch or tapioca starch (tapioca).   Add in the fish pieces, cover with a lid partially and let simmer for about 10-15 minutes. Sprinkle with fresh grated coconut and chopped cilantro. Serve with rice and fried plantains.


Tilapia fish in Caribbean sauce

21. Tilapia fish in Caribbean sauce Carlos Mirasierras

Ingredients: 8 small fillets of tilapia, which can be replaced by sole fish; salt and pepper; flour; olive oil; 3 garlic cloves, sliced; 4 chopped tomatoes or a can of chopped tomatoes, undrained; 2 tbsp. capers 1 tbsp. olive; 1 green pepper, chopped; 1 chopped pickle; 1 tbsp. pickle juice; 1/2 tsp. marjoram; 1/2 tsp. oregano; 2 bay leaves; 1/2 tsp. cinnamon; 2 cloves or a pinch ground cloves; Chinese zest, grated; some water, white wine or some broth. 


Heat the oil in a skillet and sauté the garlic until it begins to brown, add the tomatoes, capers, olives, green pepper, pickle, juice, marjoram, oregano, bay leaf, cinnamon, cloves and Chinese zest. Let cook for 5-8 minutes or until it begins to boil. Reduce heat and add liquid, either wine, broth or water so it does not dry out while all the elements are cook together in the skillet.

Simmer maintaining a gentle boil for at least 10-15 minutes while the fish is prepared. Taste and adjust seasoning before pouring over fish. Season fish with salt and pepper and flour lightly. Fry the fish in some olive oil for 2-3 minutes on each side to get a brown color: Tilapia fish tends to be very thin and a pair of flips will be enough. Its color becomes whiter and denser when it is cooked. Serve with the sofrito sauce.


Red snapper fish in mandarin sauce

22. Red snapper fish in mandarin sauce Carlos Mirasierras

Ingredients: 4 whole red snapper fish, washed, cleaned and descaled; 4 washed and peeled tangerines; ½ cup lemon juice; 4 sprigs fresh dill; 4 tbsp. garlic paste; coarse salt and pepper to taste.

For the sauce: 1 cup tangerine juice, ½ cup coconut milk, ¼ tsp. curry paste; 1 tbsp. onion; salt and pepper to taste.

Preparation: Put all the sauce ingredients in a saucepan and simmer for 15 minutes until reduced and thickened. Remove from heat and set aside. Remove the white part and seeds of mandarins. Fill the snappers with the mandarin parts, the sprig of dill, garlic paste, coarse salt and pepper. Put the fish in a bowl, wash with lemon juice, cover and refrigerate to marinate for an hour. After this time, drain the snapper and wrap it in abundant foil. Place in a preheated oven at 180°C and bake for about 30 minutes. Remove from the oven, and dress with the sauce and serve.


Baked fish

23. Baked fish Carlos Mirasierras

Ingredients: salt and black pepper to taste; oregano to taste; juice of 5 lemons; 2 tomatoes, sliced; 2 zucchini, sliced.


Wash the fish with a little lemon juice and season to our liking; sprinkle a little oregano and place on a baking tray with the tomatoes and zucchini,; place in a pre-heated oven at 180 degrees and bake for 30 min.


Lionfish in coconut sauce

24. Lionfish in coconut sauce Carlos Mirasierras

Ingredients: 1 red pepper, finely chopped; 1 onion, finely chopped; 1 garlic clove, sliced; ½ finely chopped ginger root; ½ tsp. finely chopped lemongrass stalk; ½ tsp. cumin; ½ tsp. turmeric or curry powder; 1 liter coconut milk; bighorn cilantro ; 4 fillets of lionfish, boneless; 50ml sunflower oil.


In a skillet, heat the oil and fry the paprika and onion until translucent. Add the garlic, ginger and lemongrass, and fry until golden brown. Once browned add the cumin and turmeric or curry, stir and add the coconut milk. Boil for about 15 minutes or until sauce thickens. Separately, season steaks lionfish, and finally put them into the sauce in the skillet and cook for about 12 minutes. Sprinkle finely chopped cilantro on the fish and serve, it can be accompanied with boiled white rice or bananas previously sliced and fried.


Veracruz style fish

25. Veracruz style fish Carlos Mirasierras

Ingredients: 2 garlic cloves; 1 onion; 1kg tomato; 1red pepper, roasted (in general, they can be replaced by canned red peppers); 1 tbsp. olive oil; cup tomato puree; 1 cup fish bouillon; 1/2 tsp cinnamon; tsp salt; 1 tsp pepper; 2 laurel leaves; 1/2 tsp dried oregano; 2 tsp capers; 20 olives; 8 fish fillets; 90g butter; 6 Caribbean chilies.


Heat the olive oil in a large saucepan over medium heat and sauté the onion and minced garlic. Add the tomatoes, cut into brunoise cook until they boil. Add the tomato puree, roasted bell pepper, seeded and shredded. Allow the mixture to boil again. Stir in the fish broth, cinnamon, salt, pepper, bay leaf and oregano. Reduce heat to low heat and simmer for 10 minutes. Add olives and capers and cook for 5 minutes. Rectify the seasoning and remove from heat. Preheat oven to 180 ° C. Grease a large rectangular oven tray. Melt the butter in a large skillet over medium heat. Salt and pepper the fish and fry until it has browned slightly, 2 to 4 minutes per side. Place the fish fillets on the greased oven tray; top the fish with the tomato sauce: Cover the dish with foil and bake until the fish is tender.


Caribbean shrimps

26. Caribbean shrimps Carlos Mirasierras

Ingredients: 1 pounds uncooked shrimp (some 31-35), peeled and deveined; 2 tbsp. olive oil; 1 tbap lime juice; 1 large onion, chopped (about 1 cup); 1 large green pepper, chopped (about 1 cup); 1 fresh or canned jalapeno pepper, seeded and chopped; 1/4 tsp. dried crushed red pepper; 1 can green garlic sauce, (16 ounces); 1/2 cup unsweetened coconut milk; 1/2 cup chopped cilantro; 1 cup long grain white rice uncooked , prepared according to package directions (about 3 cups); 4 lime wedges.


Mix the shrimps with a tbsp- of oil, lime juice and black pepper in a large bowl. Heat the remaining oil in 12-inch skillet over medium heat. Add onion, green pepper and jalapeno. Cook and stir for 4 minutes or until onion is tender. Stir in the red pepper sauce and coconut milk into the pan and heat until boiling.

Reduce heat to simmer. Cover and cook for 10 minutes. Add the shrimps and cilantro. Cook for 5 minutes or until shrimp are cooked (don’t overcook them). Serve shrimps mixture over rice. If desired, garnish with lime slices and cilantro leaves.


Fish fillets poached

27. Fish fillets poached Carlos Mirasierras

Ingredients: 4 tsp. cornstarch; 1 3/4 cups fish stock; 1/4 tsp. dried dill boil (dill weed), crushed; 1/8 tsp. ground black pepper; 1 large carrot, cut into thin strips 2 inches long (about 1 cup); 1 celery stalk, sliced (about 1/2 cup); 1 medium-sized onion, sliced (about 1/2 cup); 1 pound fillets of fresh or frozen cod, or haddock or halibut.


Mix the cornstarch and ¼ cup of broth in a small bowl until the mixture has a smooth, creamy consistency. 2 Heat the remaining broth, together with the dill, black pepper, carrots, celery and onion in 12-inch skillet over medium high until boiling. Reduce heat to simmer. Cover and cook 5 minutes or until vegetables are tender but crisp. Add the fish to the pan. Cover with a lid and cook for 5 minutes or until fish is tender and flakes easily with a fork. Remove fish from pan, cover and keep warm. Add the cornstarch preparation to the pan. Cook and stir until mixture boils and thickens. Serve this vegetable mixture with the fish.


Veracruz style codfish

28. Veracruz style codfish Carlos Mirasierras

Ingredients: 1 pound fresh or thawed codfish; 1 can condensed tomato soup (10 3/4 ounces); 1 can condensed fish broth (10 1/2 ounces); 1/3 cup hot sauce; 1/4 cup chopped pimiento-stuffed olives; 1 tbsp. lime juice; 2 tsp. chopped cilantro; 1 tsp. dried oregano leaves, crushed; 1/8 teaspoon garlic powder or 1 small clove garlic, minced; 4 cups cooked rice.


Mix the soup, broth, hot sauce, olives, lime juice, cilantro, oregano and garlic powder in a medium bowl. Pour soup mixture over fish. 2 Preheat oven to 400°F. Place the fish in a baking dish (not a very big one) Bake for 20 minutes or until fish can easily flake with a fork. Serve fish and sauce over rice.


Shrimp and corn chowder with sun-dried tomatoes

29. Shrimp and corn chowder with sun-dried tomatoes Carlos Mirasierras

Ingredients: 1 10 3/4 ounce can Condensed Cream of Potato Soup; 1 1/2 cups half-and-half cream; : 2 cups whole kernel corn; 2 tbsp. sun-dried tomatoes; cut into strips; 1 cup small or medium peeled and deveined cooked shrimps; 2 tbsp. chopped fresh chives; ground black pepper or cayenne pepper


Heat the soup, half-and-half, corn and tomatoes in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cook for 10 minutes. Stir in the shrimp and chives and cook until the mixture is hot and bubbling. Season with the black pepper.


Caribbean fish stew

68. Caribbean fish stew Carlos Mirasierras

Ingredients: 1 kilo of fish; 3/4 cups water; 1/2 teaspoon salt; A pinch of black pepper; 1 medium onion, sliced; 1 medium tomato, cut into slices; 1/4 hot pepper or 1/4 teaspoon hot sauce; 1/2 tsp mixed herbs; 1 green onion; 1 or 2 cups oil for frying; 1/2 cup flour; 2 teaspoon tomato paste; 1 tablespoon ketchup; 3 cloves garlic, minced; 1 tablespoon olive oil; Juice of 1 lemon.

Preparation: Remove fins and ends of fish and cut into pieces of 3-5 cm. Take them to a bowl and pour lemon juice over them, and then rinse with water. Season the pieces and marinate for 30 minutes. Add the all ingredients to the bowl, except the tomato paste, oil for frying, flour, olive oil and water. To fry the fish, heat the oil in a skillet, flour the fish pieces and cook them in oil for 2-3 minutes per side. Drain the fried fish on paper towels. Heat the olive oil in a large, wide pan and add the ingredients from the bowl. Let it cook for a few minutes, add in the tomato extract, water and pieces of fried fish. Stir gently so that all the ingredients combine. Cook for 5 minutes until the sauce thickens and remove from heat. This dish can be accompanied with a serving of Yamani rice.


The Gastrosite of Spanish recipes  — The Gastrosite of….on Facebook Some Pieces of the French Cuisine  — –  The French Cuisine as It Really Is —  The Italian Cuisine as It Really is — InterGastroLinksLa Isla Bonita Caribbean Recipes —  PhotoGastrosite by Carlos MIrasierras —  Carlos Mirasierras on Scribd — Carlos Mirasierras on Pinterest —  Gastronomía Española por Carlos MirasierrasLa Cocina BritánicaCarlos Mirasierras google +



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