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Categories:
onion spring onion garlic scotch thyme marjoram leaves flat leaf parsley white wine vinegar Worcestershire sauce ground cloves ground black souscaille lime caster sugar parsley Coriander olive oil fish garlic red pepper spring onions Coriander red snapper curry powder olive oil cherry tomatoes butter
Viewed: 39 - Published at: 9 years agoIngredients
- For the spice paste
- 1 small onion, peeled and roughly chopped
- 1 small spring onion, roughly chopped
- 1 garlic clove
- 1/2 scotch bonnet chile, seeds and stems removed
- 2 teaspoons thyme, leaves only
- 2 teaspoons marjoram leaves
- 2 teaspoons chopped flat leaf parsley
- 1 tablespoon white wine vinegar
- 1 teaspoon Worcestershire sauce
- 1 small pinch ground cloves
- 1 pinch coarsely ground black peppercorns
- For the citrus souscaille
- 1 tablespoon spices, paste (see above)
- 1 -2 lime, juice only
- 1 teaspoon caster sugar
- 1 tablespoon chopped parsley or 1 tablespoon caribbean celery leaves
- 1 tablespoon chopped coriander
- 1 tablespoon olive oil
- For the fish
- 2 limes, grated zest and juice, plus an extra squeeze of juice
- 2 garlic cloves
- 1 red pepper, finely chopped
- 2 spring onions, finely chopped
- 1 tablespoon chopped coriander or 1 tablespoon caribbean celery leaves
- 4 (175 g) red snapper, sea bream fillets or 400 g king prawns, shelled, deveined
- 1 teaspoon Madras curry powder
- 2 tablespoons olive oil
- 200 g cherry tomatoes, halved
- 1 teaspoon butter
Method
- For the seasoning paste: Tip all the ingredients into a food processor and blend to a smooth paste. This paste tastes best if left for a few days to mature before using.
- For the souscaille: combine one rounded tablespoon of the seasoning paste with the lime juice, sugar, celery leaves, coriander, red pepper and olive oil. Taste for seasoning - adding more sugar or lime juice if needed. Aim for a tart, tangy flavour.
- For the fish or prawns: combine the lime rind and juice with the garlic, red pepper, spring onion and coriander and spoon over the fish or prawns and leave on one side for 5 minutes. Remove from its marinade and sprinkle with curry powder just before frying.
- Heat the oil in a sturdy frying pan set over a medium heat and fry the fish for 3 minutes, skin side facing downwards. Flip the fillets over and cook for a further minute until it flakes easily. If you are using prawns, fry for 3-4 minutes, stirring all the time, over a moderate heat, until they have turned pink. Remove and set aside.
- Tip the tomatoes into the same pan while still on the heat. Add the butter and sharpen with a squeeze of lime.
- Spoon a dollop of souscaille sauce over the fish and serve any extra on the side. Accompany with the warmed tomatoes.
