Butter Fish in Butter sauce.

The most popular way to cook fish in the Caribbean is to pan-fry it. Fish broth (a kind of fish soup) is also very popular. I like fish to be prepared simply and quickly, and this recipe is just that. It can be on the table in about 30 minutes. Butterfish (aka small eye croaker) is a type of white fish and it is so named because the scales are golden and the flesh tender.

Ingredients:

• 1 Tbsp canola or vegetable oil
• 2 Tbsp unsalted butter, divided
• 1 cup sliced onions
• 3 sprigs fresh thyme
• 1 clove garlic, crushed
• Sliced hot pepper
• Salt and freshly ground black pepper to taste
• 2 whole butterfish scaled, washed and pat dry. Cut into halves
• 2 cups room temperature water
• 1 green onion, thinly sliced (white and green parts)

Preparation:

1. Add the oil and 1 Tbsp butter to a large pan and place on medium heat. When the butter is melted and the froth subsides, add the onions and saute until translucent.
2. Add the fresh thyme, hot pepper and season with salt; continue to saute for 1 minute. Meanwhile, season fish with salt and pepper and set aside.
3. Pour water into pan with sauteed onions, stir and bring to a boil. As soon as the pan comes to a boil, add the fish.
4. Turn the heat to high and let cook 15 - 17 minutes spooning the sauce intermittently over the fish, almost basting it.
5. Add the remaining tablespoon of butter to pan, reduce heat to low and let the butter melt completely; again baste the fish with the sauce. Taste for seasoning and adjust if necessary.
6. Toss in green onions; remove pan from heat and serve with bread, boiled ground provisions (root vegetables) or mashed potatoes.

Italian Cheese cake

Ingredients

3 pounds ricotta cheese
9 large eggs
1½ cups granulated sugar
Grated peel and juice from 1 orange
1/4 cup heavy cream
2 tablespoons pure vanilla extract
Confectioners’ sugar, for sprinkling

Directions:

Preheat the oven to 350°. Butter and flour a 10-inch springform pan and place it on a baking sheet.

Using an electric mixer, combine the ricotta, eggs, granulated sugar, orange peel and juice, cream and vanilla. Pour into the prepared pan and bake for 1½ hours. Turn off the oven and let the cake rest inside for 30 minutes. Let cool, then sprinkle with confectioners’ sugar.

Ikan Kerapu Tiga Rasa

• Seekor ikan kerapu
• 2 biji bawang putih - dicincang halus
• 5 biji bawang merah - dicincang halus
• 8 biji cili merah - dicincang halus (kalau suka pedas boleh gandakan cili ataupun guna cili api)
• 2 biji tomato - dipotong dadu
• 2 kerat nenas - di potong dadu
• 2 sudu cili boh
• 3 sudu sos tiram
• 2 sudu sos ikan
• Sedikit daun ketumbar
• 1 sudu besar tepung jagung
• serbuk kunyit, garam, gula & serbuk perasa
• Minyak

Cara-cara

1. Ikan dibersihkan dan dilumurkan dengan garam, serbuk kunyit, cili boh & tepung jagung. Goreng ikan tersebut sehingga garing. Angkat & toskan.
2. Panaskan minyak di dalam kuali lain dan masukkan bawang putih yg dicincang & goreng sehingga separuh kekuningan. Kemudian masukkan bawang merah & goreng lagi sehingga naik bau.
3. Masukkan lada merah yg telah dicincang tadi & goreng seketika. Kemudian, masukkan pula nenas.
4. Masukkan tomato cincang, sos tiram, sos ikan, gula, garam, bahan perasa & tepung jagung yg telah dibancuh dgn air.
5. Apabila sudah masak, tuang kuah tadi ke atas ikan dan hiaskan dengan daun ketumbar.