Here we go!
I think this is a Brazilian dish, but its popular in Jamaica.In Jamaica we would use a snapper, Lion fish or tasty Hogfish for this dish. But hey it tastes even better with a UK White fish, such as Cod, Bass, Haddock or Pollock. I hate pollock though so unless your a massive pollock fan, stay away from it, its bland and Nasty!
Firstly get on the Rib and get out there and spear you and your mates some of the fish above!
All you need for this dish is...
Tasty fillet (no skin,),
Half a Lime,
Pinch or two of salt,
A teaspoon of Olive oil...make that a table spoon actually,
White pepper for the seasoning,
Now....depending on where you live this might be hard to come by, a small bannana leaf is required to wrap the fish in... This is vital as it really gives the fish a lovely texture!,
FOR THE PUREE,
1 Big plantain, not peeled (Now a Big one is well above 30cm, but 1 and a half 30cm ones should do).
250ml Of MILK
Now....
You gonna Pre Heat that oven to 180C
Squeeze that half a lime onto your Fillet
Add salt..Pepper and olive oil
Now grap that Banana leaf and drown it in boiling water for 20sec
Wrap the seasoned fillet in the banana leaf
Put it on a baking dish and bake in the oven for 20 min
Time for the Puree,
Bung that Plantain in a small sauce pan and boil it in water for 15, at the same time boil that milk,
Take the plantain out of that pan, peel it...but...Be carefull its hot!
Blend the plantain and the Milk in a blender till a paste forms.
Serve up that fish on a fresh banana leaf...or plate, add a dollop of Puree and enjoy.
I think this is a Brazilian dish, but its popular in Jamaica.In Jamaica we would use a snapper, Lion fish or tasty Hogfish for this dish. But hey it tastes even better with a UK White fish, such as Cod, Bass, Haddock or Pollock. I hate pollock though so unless your a massive pollock fan, stay away from it, its bland and Nasty!
Firstly get on the Rib and get out there and spear you and your mates some of the fish above!
All you need for this dish is...
Tasty fillet (no skin,),
Half a Lime,
Pinch or two of salt,
A teaspoon of Olive oil...make that a table spoon actually,
White pepper for the seasoning,
Now....depending on where you live this might be hard to come by, a small bannana leaf is required to wrap the fish in... This is vital as it really gives the fish a lovely texture!,
FOR THE PUREE,
1 Big plantain, not peeled (Now a Big one is well above 30cm, but 1 and a half 30cm ones should do).
250ml Of MILK
Now....
You gonna Pre Heat that oven to 180C
Squeeze that half a lime onto your Fillet
Add salt..Pepper and olive oil
Now grap that Banana leaf and drown it in boiling water for 20sec
Wrap the seasoned fillet in the banana leaf
Put it on a baking dish and bake in the oven for 20 min
Time for the Puree,
Bung that Plantain in a small sauce pan and boil it in water for 15, at the same time boil that milk,
Take the plantain out of that pan, peel it...but...Be carefull its hot!
Blend the plantain and the Milk in a blender till a paste forms.
Serve up that fish on a fresh banana leaf...or plate, add a dollop of Puree and enjoy.
