Savoury Easter

Easter is that time of the year when many persons reduce their meat intake. Now, for that Easter feast that we will prepare after Good Friday service, here are a few divine options. Provided by Chef Christopher Brown, they will have your palates singing 'hallelujah'.

Just Ital Steamed Snapper

Ingredients

 

1 whole red snapper (8 to 10oz)

1/4 tsp salt, or to taste

1/4 tsp pepper, to taste

2oz onion julienne

2oz okra in 1/4 inch rings

1tsp thyme

1tbs scallion

1/4tsp garlic

5pimento seed

2oz carrot, julienne

2oz tomato diced

1/4 cup coconut milk

1tbs coconut or vegetable oil

2 cups fish stock or water

1/4 tsp Scotch bonnet pepper

 

For the baked potato

1 medium Irish potato

1/2 tsp chopped basil or oregano

Pinch of salt and pepper

1/2 tbsp coconut or vegetable oil

 

Method

 

1. Season snapper with the 1/4 tsp each of salt and pepper, then, over medium heat, sautÈe the seasoning in 1tbs oil for two minutes.

2. Add the snapper and fish stock and cook for seven minutes, add the coconut milk and cook for an additional three minutes. Check seasoning; if needed, add a pinch of salt and pepper to taste.

3. Season potato with the remaining half tablespoon oil, chopped basil, salt and pepper, wrap in foil and bake in a preheated 350 8 F oven for 30 to 35 minutes or until fork tender.

Escoveitch Fish

 

 

Ingredients

 

1 whole red snapper (8-10oz)

1/4 tsp salt and pepper

1/2 cup coconut or vegetable oil

 

For the Pickle

 

2 oz onion-julienne

2 oz carrot-julienne

1 small Scotch bonnet pepper cut into rings

4 pimento seed

2tbsp white cane vinegar lukewarm

1tbsp orange juice

 

Method

 

1. Season snapper with salt and pepper.

2. Heat oil in a skillet to 325-350 8 F, fry fish for five minutes per side.

3. To make pickle, place all ingredients in a mixing bowl toss to incorporate, and let sit for eight to 10 hours before serving.

Pineapple Fish

 

Ingredients

 

8 oz snapper fillet cut into two inch cubes

1/4 tsp salt and pepper

2oz plain flour

 

For the Sauce

 

4oz pineapple

2oz red bell pepper

2oz green bell pepper

1tsp scallion chopped

1tsp onion chopped

1/4 tsp garlic

1/4 tsp ginger

1/4tsp Scotch bonnet

2 tbs Grace tomato ketchup

1tbs pineapple juice

1/2 tbs soy sauce

Pinch of salt and pepper

1/2 tsp coconut or vegetable

oil

 

Method

 

1. Season fish with salt and pepper dredge in flour

2. Heat oil in a skillet to 325-3508F. Fry fish for five to seven minutes.

3. In a saute pan, sweat the garlic and onion for five minutes, add the scallion, pineapple and ginger and peppers and saute for five minutes.

4. Add the remaining ingredient simmer for five minutes season with salt and pepper.

5. Add the fried fish to the sauce toss to coat served with fried bammy.

Pan-Seared Salmon

with Oven-Roasted Vegetables a Coconut Risotto finished with a Callaloo Sauce

 

 

Ingredients

 

8oz pink salmon skin on

1/4 tsp salt and pepper

1/2 tbsp coconut or

vegetable oil

 

For the Risotto

 

1tsp vegetable oil

1/4 tsp garlic, fine diced

1/4 tsp onion, fine diced

1cup vegetable stock

1tbs Parmesan cheese

4oz Arborio rice

1cup coconut milk

Pinch of salt and pepper

 

For the Roasted Vegetable

 

$oz carrot medium diced

4oz zucchini medium diced

4oz yellow squash

medium diced

1/2 tbs vegetable oil

Pinchof salt and pepper

1/4tsp cilantro chopped

 

For the Callaloo Sauce

 

2 oz callaloo

1/4 cup vegetable stock

Pinchof salt and pepper

1/4 tsp thyme

1tsp onion

1/4 tsp garlic

1/2 tsp coconut or

vegetable oil

 

Method

 

1. Season salmon with salt and pepper, pan-seared skin side down first, three minutes per side.

2. To make risotto, sweat garlic and onion in the oil over medium heat for five minutes, add the rice and continue to cook for three minutes this will allow the rice grain to keep its shape. Be careful not to brown the onion garlic or rice.

3. Slowly add the vegetable stock and coconut milk alternating each, when all the stack and coconut milk has been added, season with the salt and pepper sprinkle on the Parmesan cheese and serve at once.

4. Place the vegetables on a baking sheet, add all remaining ingredients and roast in the oven uncovered for 15 minutes or until fork-tender.

5. Sweat onion and garlic over low heat for five minutes, add the thyme, callaloo and vegetable stock.

6. Cook for seven minutes uncovered, seasoned with the salt and pepper, blend and strain return to heat and bring to a slow simmer use at once.

Christopher Brown

Certified Chef De' Cuisine

and Culinary Consultant

Contact: 853-4612

Email: chefronaldbrown@gmail.com