Living on an island has its perks. One of them being availability of fresh fish. Today I took advantage of that perk. So now that my first round of tests are over I'm able to flex my culinary muscles again. Yesterday I went to the fish market in downtown St. George's.
There was a pretty good selection of fish to choose from, ranging from fresh lobster and crab to snapper, grouper, and young tuna. The last of which was my catch of the day. The best thing is that they fillet it for you and you don't have to get messy at all!
So to make this dish, I simply took the fillet and sprinkled some Hawaiian sea salt, old bay, garlic powder and Extra Virgin Olive Oil and then placed a couple sun dried tomatoes in the middle where the spine used to be. I put the oven on 350 F and let it sit in there for about 15 minutes or until cooked through. Try not to over cook the fish.
The rice that you see pictured is some brown rice that I pre-made the day before in my rice cooker and fried up some of the plentiful bounty of seasoning peppers I have along with a scrambled egg as well. That I learned from my former roomate and friend Ellery, and is a great addition to any rice dish (plus added protein).
And then Finally I rounded it out with some creamed corn for good measure and thats what I call a Caribbean lunch!
Living on an island has its perks. One of them being availability of fresh fish. Today I took advantage of that perk. So now that my first round of tests are over I'm able to flex my culinary muscles again. Yesterday I went to the fish market in downtown St. George's.
There was a pretty good selection of fish to choose from, ranging from fresh lobster and crab to snapper, grouper, and young tuna. The last of which was my catch of the day. The best thing is that they fillet it for you and you don't have to get messy at all!
So to make this dish, I simply took the fillet and sprinkled some Hawaiian sea salt, old bay, garlic powder and Extra Virgin Olive Oil and then placed a couple sun dried tomatoes in the middle where the spine used to be. I put the oven on 350 F and let it sit in there for about 15 minutes or until cooked through. Try not to over cook the fish. 
The rice that you see pictured is some brown rice that I pre-made the day before in my rice cooker and fried up some of the plentiful bounty of seasoning peppers I have along with a scrambled egg as well. That I learned from my former roomate and friend Ellery, and is a great addition to any rice dish (plus added protein).
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