Oistins Fish Fry at Home

Grilled dolphin (mahi mahi), pigeon peas, rice and gravy, salad, Delish and rum punch
I can never get enough of the fish fries in Barbados.  From Oistins, Christchurch to Half Moon Fort in St. Lucy to Martin's Bay in St. John.  Love it.  Sadly, when we return from holidays in Barbados we always crave a repeat as soon as possible.

Last weekend seemed like the perfect afternoon for a repeat of our favourite evenings there.  I even surrendered a lazy afternoon on the couch to clean the gazebo for us to enjoy our dinner in.

You'll need some mahi mahi which is easily available (frozen) at a reasonable price (about $10).  I recently discovered these individually frozen ones at Loblaws and Independent's and they have become a staple in the freezer.

The weight of each piece is pretty equal, despite my poor picture.

For the grilled fish (serves 2)
2 pieces of mahi mahi (dolphin)
1 teaspoon of salt
1 teaspoon of vegetable oil
1 tablespoon of Chopped Seasoning (see below)
Fresh ground black pepper to taste

Thaw the fish, pat it dry with a paper towel and coat with a teaspoon of oil (this helps the seasoning to penetrate and stick better to the fish).  Season with the salt and pepper and the chopped seasoning. Marinate covered in the refrigerator for at least a couple of hours (overnight would be best).

Prepare your BBQ grill (oil the grill before lighting - safety first!) and grill the fish for about 2-3 minutes per side or until golden and you can see it flaking.  Serve with your choice of accompaniments and enjoy.  I even made a couple of rum punches to make it a true fish fry experience (recipe below).

Bajan Chopped Seasoning
1 bunch of green onions
1 bunch of chives
1 bunch of parsley
1 white onion
1/2 bunch of fresh thyme or 2 tb broad leaf thyme
3 springs of sweet marjoram
5 cloves of garlic
1 Scotch Bonnet Pepper - seeds removed
1 tablespoon of salt
2 teaspoons of pepper
1 tablespoon of white vinegar or lime juice

Chop the ingredients by hand or in a food processor.  Do not puree!   You want to see the pieces of seasoning.  Add the salt, pepper and vinegar or lime juice and store in a glass jar in the refrigerator.  Use it on poultry, pork and seafood.  Stir it into your sauces and stews.  Add some Bajan to the dish.

Rice and peas (serves 4 generously)
1 c of parboiled white rice
1 can of pigeon peas
2 cups of chicken stock or water
1 teaspoon of dried thyme
2 teaspoons of salt
1 teaspoon of ground black pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1 tablespoon of vegetable oil
2 bay leaves

Heat the oil in a medium sized pot until it shimmer, add the rice, thyme, black pepper, salt, garlic powder, onion powder and stir to coat.  Saute the dry mixture for a couple of minutes, then bring the heat to high and add the liquid and the bay leaves.  Bring to a rolling boil, put the lid on the pot and turn the heat down to minimum and cook for 20 minutes at a very low simmer.  Check at the 20 minute mark to ensure all the water has evaporated.  If not, close the lid and let it cook another couple of minutes.  When it's finished, turn off the heat, leave the lid on the pot and leave the pot to rest off of the burner to steam for a few minutes.

For rice and peas - 1 cup of rice to one can of pigeon peas

Broad Leaf Thyme - nurtured in my kitchen for 15 years

'Delish' on every dish!
Rum Punch - 1 serving
1 part sour - 1/2 ounce of lime juice
2 parts sweet - 1 ounce of simple syrup
3 parts strong - 1-1/2 ounces of Mount Gay Rum
4 parts weak - 2 ounces of water

Garnish with a bit of Grenadine syrup, a few dashes of Angostura Bitters and a few grindings of fresh nutmeg.


No comments:

Post a Comment