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Recipe: Panseared Molasses Mahi-Mahi Steak on Caribbean Cornmeal Cou Cou (on this page) Recipe: Herb Roasted Pork Tenderloin on Cucumber Pickle (on this page) Recipe: Spiked Banana Mango Tart (on this page)
Recipe: Panseared Molasses Mahi-Mahi Steak on Caribbean Cornmeal Cou Cou
Ingredients
- For the Steak
- 1 (4-ounce) mahi-mahi steak
- 1 teaspoon chopped mixed herbs
- 1 lime
- 1 ounce Barbados fancy molasses
- 2 ounces seasoned flour
- Salt and pepper to taste
- Coconut oil for frying
- For the Cou Cou
- 1pound corn meal
- 16 ounces cold water
- 8 ounces okra
- 16 ounces water
- 1 teaspoon salt
- 2 ounces chopped onions
- 1/2 bulb chopped garlic
- 2 teaspoons chopped herbs
- 2 ounces butter
Preparation
To make the Mahi-Mahi
Marinate mahi-mahi steak in chopped herbs, lime juice, molasses and salt and pepper for 20 minutes.
Heat coconut oil in frying pan. Lightly coat steaks with seasoned flour, and gently pan-fry for 2 minutes on each side until golden brown.
To make the Cou Cou
Soak cornmeal in cold water for 5 minutes. Combine okra, salt, onions, garlic and herbs in saucepan and bring to a boil.
Reduce heat and let simmer for 10 minutes. Strain off okra and hold. In a thick-bottomed saucepan, over a low flame, add the soaked cornmeal and half of the okra liquid. Stir constantly with a whisk. Add, in stages, the remaining okra liquid. Continue to stir and allow to steam until cornmeal is totally cooked. Add okra and butter, mix well and serve with your favorite sauce.
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Recipe: Herb Roasted Pork Tenderloin on Cucumber Pickle
Ingredients
- 1 (4-ounce) pork tenderloin
- 1 teaspoon Dijon mustard
- 1 lime
- 1 clove garlic, minced
- 1 teaspoon mixed fresh herbs
- 2 ounces onions, diced
- 1 cucumber, sliced thinly
- Salt and pepper
- Oil for frying
Preparation
Combine garlic, herbs, mustard and lime juice rub over the pork tenderloin, and marinate for 10 minutes.
Heat oil in pan and cook pork until golden brown; set aside.
In a bowl, place sliced cucumber and marinate with lime juice, salt, pepper and fresh herbs.
Arrange on a plate and nest sliced pork tenderloin in center. Drizzle with liquid of pickled cucumber.
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Recipe: Spiked Banana Mango Tart
Ingredients
- 1 medium mango, peeled and sliced
- 1 firm ripe banana, sliced
- 1/8 teaspoon Scotch Bonnet pepper, finely chopped
- 1/4 teaspoon fresh ginger, chopped
- 2 teaspoons unsalted butter
- 1 teaspoon brown sugar
- 1 ounce white rum
- 2 ounces mango juice
- 1 waffle cone
- Fresh mint and nutmeg, for garnishing
Preparation
Heat a thick-bottomed pan and melt butter. Add sugar and cook until golden brown.
Combine mango, banana, scotch bonnet pepper and ginger, and toss with sugar. Add rum, and flame to remove alcohol. Add mango juice (if required).
Serving
Serve in waffle cone, garnished with fresh mint and freshly grated nutmeg.
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