PAN-FRIED LEMON SNAPPER FISH WITH CREAMY POLENTA/JAMAICAN SPINACH (CALLALOO)

This dish brings me back to my roots (my Jamaican roots). However, I’ve tweaked it a bit. Before I fried fish, I infused oil(combination of canola/coconut) with garlic, pimento(all spice) and thyme on low heat. Then I pan-fried fish and generously squeezed fresh lemon. Instead of a mainly vinegar-based topping of escovitch sauce, I incorporated fresh orange/lemon juice along with a drizzle of vinegar, pinch of sugar, salt and cracked black pepper. Onions,sweet bell peppers, scotch bonnet peppers were then added to sauce for a spicy and tangy finish.

In Jamaica, we have a cornmeal dish called “Turned cornmeal”. This was a staple in my household as a child. I must have consumed this dish dozens of time. There are different variations to the dish. However, it’s consisted of cornmeal, fresh coconut milk, seasoning of finely chopped onions, scallion and bell peppers. I made a slight tweak to this dish by adding shredded parmesan cheese. I guess Italy was on my mind.

For me, no dish is complete without a side of veggie. So, I served a delicious side of steamed callaloo (Jamaican spinach).A fresh ginger/apple/Jamaican rum martini completed the dish. Yeah mon!

2 Comments Add yours

  1. Beverley says:

    I love this. It looks appetizing. This is certainly a different spin on this recipe. I will try it one day.

    1. bblake10 says:

      Hi Bev,
      Thanks you for dropping by. Yes, you will enjoy this version.
      Cheers,
      Betty

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s