Get Carried Away In The Caribbean Week: Grenada

We're getting carried away with the Caribbean and its day two. All week long we're learning a little about each island and today its all about Grenada. Chef Yvette James stopped by to teach us about the island and Caribbean cooking. She shared with us her recipes for Fish Cakes, Coconut Bake and Pan Fried Snapper in a Caribbean Fish Sauce.

To learn more about Grenada, visit the Grenada Board of Tourism at www.grenadagrenadines.com.

Fish Cakes
Ingredients
1lb salt fish (cod fish)
2 cups flour
1tbsp baking powder
½ cup chopped scallion (green only)
½ cup small dice onion
¼ cup water
¼ cup evaporated milk
Pepper to taste
2 eggs
Oil for deep frying

Directions
1. Boil salt fish to remove salt.
2. Flake salt fish; add flour, baking powder, scallion, onion, milk, water and eggs
3. Mix ingredient together, for a soft mixture, add pepper to taste
4. Drop by teaspoon in hot oil and deep fry until brown
5. Drain on paper towel and serve with my tamarind dip

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Coconut Bake
Ingredients
1lb of flour
2tbsps baking powder
1tsp salt
2tbsps sugar
½ cup margarine
11/4 cups coconut milk
¼ cup coconut flakes

Directions
1. In a large mixing bowl - add flour, baking powder, salt, sugar and coconut flakes, mix ingredients together. Rub butter into flour mixture.
2. Add coconut milk slowly to make smooth dough. Form dough into ball, cover and rest for 30 minute.
3. Preheat oven to 400°F , roll out to 11/2 inch thick, place on a greased baking sheet and bake for 20 minutes, cool but serve warm.

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Pan Fried Snapper
Ingredients
4 Snappers cleaned
¼ cup Lime juice
¼ cup Vinegar
2tbsps Mustard

Soak snapper in lime, vinegar, and mustard mixture with 4cups of cold water for a few minutes, rinse and drain well.

Season
2tbsps granulated garlic
3tbsps Old Bay seasoning
2tbsps Mrs. Dash seasoning
1tbsp salt
Juice from two (2) lemons

For frying
1 cup Flour
2tbsps Paprika
1tbsp Cayenne pepper
Oil for frying
Combine all ingredients except oil in pan, coat fish in mixture and fry in oil.

Caribbean Fish Sauce
2 medium onions sliced
½ cup pimento pepper
3 cups tomato chopped
¼ cup scallions
2tbsps tamarind paste
3 fresh thyme sprigs
4 cloves
4 garlic cloves smashed
Fresh squeezed lime juice
Salt to taste
1 whole scotch bonnet pepper
3 cups of white wine
Yvette seasoning mix

Directions
1. Sauté onions and garlic. Add pimento pepper, scallions, tamarind paste, scotch bonnet pepper, clove, thyme and wine.
2. Bring mixture to a boil add Yvette seasoning mix and fresh squeezed lime juice to taste.
3. Add fried snapper and simmer for a few minutes.