Ingredients: |
Ingredients: 1 green onion
2 1/4 teaspoons salt
1/3 cup fresh lime juice
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 onion, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1 tablespoon tomato paste
1 cup peeled, seeded and diced tomatoes
1 large baking potato, peeled and diced
3/4 cup coconut milk
1 tablespoon dark brown sugar
1 teaspoon minced fresh thyme leaves
1/8 teaspoon freshly ground black pepper
3 cups shrimp stock or low sodium canned chicken broth (or water)
1 Scotch Bonnet chile, (or 2 serrano or jalapeņo chiles), seeded and finely minced
2 pounds raw lobster tails (small ones), split down the middle lengthwise
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Directions: |
Directions:Combine the Scotch bonnet chile, green onion, and 1 teaspoon of the salt in a mortar and pestle or in the bowl of a food processor and process to a paste. Spread the mixture over the lobster meat and drizzle with the lime juice. Refrigerate while you prepare the stew.
In a Dutch oven, heat the oil and, when hot, whisk in the flour. Cook, stirring constantly, until a light blond roux is formed, 2 to 3 minutes. Add the onion and bell peppers and cook until vegetables are softened, about 4 minutes. Stir in the tomato paste, diced tomatoes, potato, stock, coconut milk, brown sugar, thyme, remaining 1 1/4 teaspoons salt and pepper and bring to a low boil. Reduce heat to a simmer and cook, stirring occasionally, until sauce is thickened and flavorful and potatoes are very tender, about 30 minutes. Remove the lobster from the marinade and reserve 2 tablespoons. (Discard the remaining marinade.) Add the lobster and the reserved 2 tablespoons marinade to the stew and cook, stirring gently as to not break up the fillets, until the fish is just cooked through, about 7 to 8 minutes.
Serve immediately.
This dish is traditionally served over grits with Johnnycakes.
Recipe follows.
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JOHNNY CAKES
[because they can be made to last, also called JOURNEY CAKES]
2 cups stone ground cornmeal
1 teaspoon salt
4 tablespoons unsalted butter
1 cup whole milk
2 tablespoons boiling water
HOW TO DO IT
Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter.
Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side. |
Personal
Notes: |
Personal
Notes: He who testifies to these things says, "Surely I am coming quickly." Amen. Even so, come, Lord Jesus. The grace of our Lord Jesus Christ be with you all. Amen.
~ Revelation 22:20-21
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This recipe for BAHAMIAN FISH CHOWDER & JOHNNY CAKES is from