The juice of half a freshly squeezed lime
1 1/2 ounces of freshly squeezed orange juice
3/4 ounce brandy
3/4 ounce CSR Rum (light rum will do)
3/4 ounce Cavalier Gold rum
1/4 ounce Triple sec
lime wedge for garnish
Cocktail Preparation:
1. Squeeze the lime juice into a cocktail shaker with ice cubes.
2. Add all of the other ingredients.
3. Shake well.
4. Strain into a tall glass with ice cubes.
5. Garnish with the lime wedge.
2 Pounds Wahoo fillets, cut into 1″ cubes
¼ Cup freshly squeezed lime juice
1¼ Teaspoons Kosher or Sea salt
2 Garlic cloves, minced
3 Teaspoons fresh Ginger, grated
1 Cup unsweetened coconut milk
1 Tablespoon ground coriander
1 Teaspoon ground cumin
1 Teaspoon Cane sugar
1 Teaspoon freshly ground black pepper
¼ Teaspoon turmeric
3 Tablespoons canola oil
1 Spanish onion, diced
1 Large tomato, diced
3 Scotch Bonnet peppers, habaenro peppers can be substituted
¾ Cup fish stock or water
Cooking Method:
1. In a glass or non-reactive container, combine the Wahoo, lime juice, and 1/2 teaspoon of the salt. Let marinate at least
30 minutes.
2. In a blender or food processor, puree the garlic and ginger with the coconut milk, coriander, cumin, cane sugar, black
pepper, and turmeric.
3. In a large saucepan, heat the canola oil over moderate heat. Add the onion; cook, stirring occasionally, until golden, about 5 minutes. Add the tomato and cook, stirring occasionally, until soft, about 5 minutes. Add the coconut mixture, the Scotch Bonnet peppers, fish stock or water, and the remaining salt and bring slowly almost to a simmer……stir frequently.
4. Add the fish and 2 tablespoons of the marinade. Bring to a simmer and continue simmering until the fish is just done, 3 to 4 minutes.
Serve immediately with either Roti Bread or Cornbread as an accompaniment. Enjoy
4 Mahi Mahi Steaks, about ½” thick
1 Large Blood orange, segmented
1 Large Pink Grapefruit, segmented
1½ Cups Fish stock, vegetable stock can be substituted
1 Cup dry white wine, NOT cooking wine
6 Tablespoons unsalted butter
1 Scotch bonnet pepper minced, a habanero pepper can be substituted
½ Teaspoon freshly chopped thyme
Cooking Method:
Preheat oven to 425F
Heat a heavy skillet, preferably a cast iron skillet, with butter
Gently brown Mahi Mahi steaks
Remove steaks from pan and add fish stock, white wine, pepper, and thyme
Reduce liquid by half
Add grapefruit and orange segments, simmer for two minutes
Place fish and in skillet, and cover with sauce and fruit
Place pan into oven and bake for 10 minutes
Salt and Pepper to taste
Serve immediately
Chef’s tip, this goes nicely over a bed of couscous, additionally you could reduce some heavy cream into this dish for a richer flavour.
