Try this easy island dinner aboard! Each recipe serves 4.
Beautiful fish and shellfish abound in the Bahamas, as do fresh flavors. This menu represents some lovely dishes we enjoyed while cruising the Bahamas. The salad is a palate cleanser for the upcoming dinner of rich fish and rice. We often enjoy making these dishes for friends and family when crab and fresh fish are available.
Sweet and Sour Citrus Salad
2 cups each grapefruit and orange sections, peeled
1 Tbsp. sugar
2 cups red or green sweet peppers, sliced
1 cup onions, thin-sliced
Dressing:
1/3 cup honey
¼ cup vinegar
2 Tbsp. poppy seeds (optional)
2 tsp. onion, grated
2 tsp. lemon juice
1 tsp. salt
1 tsp. ground mustard
½ tsp. citrus peel, grated
4 cups salad greens
2 cups fresh mushrooms, sliced
In a bowl, combine grapefruit and orange sections, then sprinkle with sugar. Add peppers and onions. Combine honey, vinegar, poppy seeds, grated onion, lemon juice, salt, mustard, and citrus peel until well-blended. Pour over fruit mixture and toss to coat. In a serving bowl, toss greens with mushrooms and top with the fruit mixture. Serve immediately.
Coconut Crusted Fish
½ cup flour
½ tsp. each salt and pepper
1 egg, beaten
½ cup coconut milk
¾ cup breadcrumbs
½ cup sweetened flaked coconut
1 tsp. lime zest
Four 4-6 oz. fish fillets (or other fish)
Thai sweet chili sauce or hot pepper jelly or mango chutney**
Set oven to 350 degrees Fahrenheit. Set up a breading station of three shallow bowls. In the first bowl, place flour, salt, and pepper; in the second bowl, mix egg and coconut milk; and in third bowl, combine the breadcrumbs, flaked coconut, and lime zest. Dip the fish fillets in the flour, then egg mixture, and finally, coat with coconut mixture. Put the crumbed fish on a greased baking sheet and bake for 10-12 minutes or until done.* If the top isn’t browned, broil for 2-4 minutes until golden. Serve with sauce.
* Fish may also be sautéed in oil on the stovetop for 4-5 minutes per side.
** To make sweet chili sauce: mix ¼ cup marmalade or peach or apricot jam with ½ teaspoon crushed red pepper and heat gently to meld flavors.
Bahamian Crab Rice
3 ½ cups water
1 Tbsp. butter
2 cups long-grain rice
1/3 cup oil
1 stalk celery, chopped
1 cup bell pepper, chopped
1 jalapeño or scotch bonnet pepper, chopped (optional)
½ cup onion, chopped
½ tsp. each salt, pepper, and thyme
1 tsp. paprika
½ Tbsp. garlic powder
½ cup chicken broth
8 oz. cooked whole crabs or crab meat or shrimp
Though traditionally made with land crabs in the Bahamas, this rice is delicious with blue crab or shrimp or without seafood. Bring water and butter to a boil and stir in the rice. Cover and turn heat to low, simmering until water evaporates and rice is done. In a skillet, add oil, celery, peppers, and onions, and cook on medium for 5 minutes. Season with salt, pepper, thyme, paprika, garlic powder, and chicken broth. Cook for 5 minutes more to reduce liquid. Add cooked rice and crab, stirring gently and heat through for 3-5 minutes.
-by Lori Ross
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