S04E06: THE BAHAMAS: Stew Fish and Johnnycake with Seafood Fritters and Slaw Experiment
Hannah and Shay cook Bahamian food.
The Bahamas is made up of over 700 islands and is a prime destination for tourism. Given its magnificent beaches, lush green forests, and tropical savannah climate, it’s no wonder people decide to honeymoon here. Nestled in the Atlantic Ocean between the United States, Cuba, and South America, it is no secret that seafood is a main source of nutrition here. Rock lobster, grouper, and conch are only some of the widely enjoyed staples here and this assortment of seafood is often served with potatoes, grits, and fresh fruit.
Today we prepared a hearty Bahamian stew fish, saturated with flavor from the Caribbean thyme and garlic and served alongside johnnycake, a simple flour biscuit with just the right amount of sweetness. We also made the famous conch fritters, but without the conch. Instead, we used a medley of seafood in an artfully spiced batter and fried the little marine balls until they were light and crispy. Though these would have been great on their own, we dipped these in a spicy horseradish sauce and served a crisp and fresh slaw on the side.
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Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network
Ina layers mustard and a panko topping on fresh salmon before it's seared and roasted!
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Panko-Crusted Salmon
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 15 min
Inactive: 10 min
Cook: 10 min
Yield: 4 servings
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
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Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network
Grouper with Horseradish Hash Browns, Carolina Cooking 2061
Carolina Cooking
Grouper with Horseradish Hash Browns, 45 South, Episode 2063 Season 2
Get the recipe: gibbssmithbooks.com
Southern foods with a twist:
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salad
pasta
pizza
seafood
fish
poultry
fowl
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beef
dessert
lamb
southern foods, gourmet meals, gourmet meals at home, recipes, 30 minute meals, 30 minutes dinners, quality ingredients, restaurant secrets
Created by Guerrilla Productions LLC, guerrillapro.com
Photography and website by: Vagabond Photo, vagabondphoto.com
Swordfish With Horseradish Mustard Sauce Recipe presented by Coastal Cooking Quick Bites
How to cook Swordfish With Horseradish Mustard Sauce
Swordfish With Horseradish Mustard
2 (10-ounce) swordfish steaks
1 cup horseradish
1 cup Dijon mustard
½ cut dry white wine
Juice of 2 lemons
1 teaspoon of crushed pepper
2 tablespoons capers
Arrange the steaks in a single layer in a shallow dish. Combine the horseradish, Dijon mustard, wine, lemon juice and pepper in a bowl and mix well. Pour the horseradish mixture over the steaks and turn to coat.
Marinate, covered in the refrigerator for 1 hour, turning occasionally. Grill the steaks on a gas grill , or gas cook-top until medium-rare. Top with the capers.
Serves 2
Recipe by Ann Nina Prizzi of Anna’s on the Lake – 1996, as featured in The Fiesta Seafood Cookbook by Pensacola Energy - available for purchase at PensacolaEnergy.com.
15 minutes Lemon Butter Baked Salmon Recipe | Easy Dinner Idea
Lemon Butter Baked Salmon
3 Salmon fillet
4 Tbsps. unsalted butted
Juice Of Two Lemons
1 Tsp Salt
1/2 Tbsp Ground Black Pepper
1/2 Tbsp Onion Powder
1/2 Tbsp Garlic Powder
1/2 Tsp old bay
1/2 Tbsp Paprika
Fresh Chopped Parsley
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Buttery and Creamy Mashed Potatoes Recipe!
4 russet potatoes
1 cup heavy cream
1 tbsp. chicken bouillon
1 tsp dried thyme
1 tsp dried rosemary
1 stick unsalted butter
salt and pepper to taste
1 tsp garlic powder
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How To EASILY Cook Fish Without Messing It Up
Cooking fish is something that easily intimidates people. That's exactly why I'm sharing how to make homemade fried, seared, and baked fish quickly and easily with the help of the Quicker Picker Upper. Especially excited to partner with Bounty who together with Feeding America, is helping to provide 10 million meals to people in need.
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Ingredients you'll need:
Beer Battered Fish-
1.25 cup (190g) all-purpose flour
1 tablespoon (9g) kosher salt
1 tablespoon (7g) garlic powder
1 tablespoon (7g) smoked paprika
1 teaspoon fresh ground black pepper
1 egg
1 can of good beer 12 oz or (355g)
Horseradish Cream-
1/2 cup (115g) mayo
1/2 cup (115g) sour cream
1 tablespoon (10g)fresh grated horseradish
1/2 bunch chives
1 whole dill pickle finely diced (I used some of my homemade Spicy Serrano dills)
Zest and juice of 1 lemon
Salt and pepper to taste
Crusted Fish-
4 salmon fillets (I prefer to cut a 2# side of salmon into my own filets to control their size)
1/2 cup (45g)toasted walnuts
1/2 cup (45g) toasted pecans
1/2 cup (40g) fresh grated parmigiano reggiano.
1/4 cup (60g)mayo
2.5 tablespoons 35gwhole grain mustard
3 cloves fresh grated garlic
Crispy Skin Fish-
Fish Filet, skin on and descaled
Salt and pepper
seasonings of your choice
2.5 tablespoons (35g) high heat oil