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Home Lifestyle Food Entrées
Bahamian Seafood Recipes

Spicy Bahamian Seafood Recipes for a terrific Island-Inspired Feast

January 27, 2024
in Entrées, Food, Lifestyle, On the Web
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Delicious Bahamian Seafood Recipes

Turn up the heat with some spicy ingredients. Each recipe serves 4.

When we cruised the Bahamas, I was struck by the high quality and delicate flavor of the fish and shellfish, both at restaurants and at beach shacks. Simple fish soups were piquant with surprising finesse, as were the stuffed crab and grilled and fried seafood. I finally figured out that the combination of very fresh fish and shellfish, balanced seasoning, and minimal cooking are the secret. Don’t be afraid of the hot peppers—they become mellow when heated. Here are a few of my favorite Bahamian seafood recipes to try.   

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Also Read: Baked Bahamian Grouper Recipe

Bahamian Stuffed Crab

1 cup chopped onions

4 Tbsp. butter

½ cup celery, minced

½ cup sweet pepper, minced

¼ cup parsley chopped (or 1 Tbsp. dried parsley)

2 lbs. cooked crabmeat

1 Tbsp. Creole seasoning (jarred or see recipe below) 

2 eggs

1 cup breadcrumbs

On medium heat, sauté onions in butter for 5 minutes. Add celery, peppers, parsley, crabmeat, and seasoning, and cook for 2 minutes more. Cool mixture for 10 minutes, then add eggs and breadcrumbs. Stuff mixture into crab shells (or individual ramekins). Bake* at 350 degrees Fahrenheit for 30 minutes.

*or grill on medium for 30 minutes

Creole Seasoning

5 Tbsp. paprika

3 Tbsp. salt

2 Tbsp. each onion powder and garlic powder

1 Tbsp. dried thyme

2 Tbsp. each dried oregano and basil

2 Tbsp. pepper

1 Tbsp. cayenne pepper

Combine all ingredients and store in sealed container.

Abacos Fish Soup

4 cups water

3 cups potatoes, peeled and diced 

1 cup onion, diced

4 slices of bacon, diced

½ tsp. each salt and pepper

2 small hot peppers (fresh or pickled), minced

½ cup carrots, sliced

½ cup celery, sliced

1½ lb. white boneless fish fillets, cubed 

In a large saucepan, bring the water to a boil and add the potatoes, onion, bacon, salt, pepper, hot peppers, celery, and carrot, until the potatoes are fork-tender, then add fish. Reduce the heat and simmer 3-5 minutes until the fish is just cooked and the soup is delicately flavored.  

Nassau Fish Cutlets With Devil’s Sauce

2 lbs. thin, boneless fish fillets

1 Tbsp. hot peppers (pickled or fresh), minced

2 Tbsp. lime juice

1 tsp. salt

4 Tbsp. oil or butter 

4 Tbsp. flour

2 eggs, beaten

1 cup cracker meal, breadcrumbs, or Panko

Place fish in a resealable plastic bag along with hot peppers, lime juice, and salt. Marinate for 30 minutes. Heat oil or butter in a frying pan. Dip fish in flour, then egg, then cracker meal. Sauté fish in hot oil or butter until golden-brown (2-3 minutes per side). Serve with Devil’s Sauce (recipe below).

Devil’s Sauce 

2 Tbsp. brown sugar

3 Tbsp. ketchup

1 Tbsp. pickapeppa sauce (or other hot sauce)

1 Tbsp. guava paste or jelly (or other fruit preserve)

¼ tsp. salt

3 Tbsp. vinegar

Mix all ingredients in a saucepan and simmer for 2 minutes. Chill before serving. 

Ginger Garlic Grilled Seafood

Four 6 oz. fish fillets, lobster tails, or skewers of shrimp

2 Tbsp. oil

2 Tbsp. lime juice 

1 Tbsp. ginger, grated or minced (or ½ tsp. powdered ginger)

2 cloves garlic, grated or minced (or ½ tsp. garlic powder)

1 scotch bonnet pepper, seeded and sliced thin (or other hot pepper)

½ tsp. each salt and pepper

1 lime, quartered

Bottle of hot sauce

Combine oil, lime juice, ginger, garlic, and hot pepper. Pour marinade over seafood and refrigerate for 1 hour. Preheat grill. Remove seafood from marinade. Season with salt and pepper, and place over medium heat until just cooked. Serve with lime wedges and hot sauce.  

-by Lori Ross

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