vanillated lemon zest fried fish

Name: VANILLATED LEMON ZEST FRIED FISH
Prep time: 30 min
Cook time: 2 h 15 min
Yield: 5
Cuisine: Caribbean
Ingredients: 5 - fishes; 2 medium lemons; 2 large plantains; 2 large salad tomatoes; 1 medium avocado; 2 cup(s) coconut oil; 2 teaspoon(s) salt; 3 large scotch bonnet peppers; 1 tablespoon(s) vanillated spicey sauce(vanilla bean, natural vanilla extract, escallion, thyme onion, garlic, ginger, scotch bonnet peppers, pimento seeds, honey, molasses, vinegar); 4 stalk(s) callaloo (green, leafy, vegetable of your choice eg. spinach)

(1 RATING)

16 Pinches 3 Photos

Sheryl Muir

Updated on Aug 14, 2014

This is a Jamaican recipe prepared for my family and friends, ages 9-60 years. I think each meal prepared must have flavour and spices and definitely attractive on a plate. My family and friends enjoyed their meal and ask questions, because this was definitely not the typical fried fish........

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Vanillated lemon zest fried fish garnished with lemon slices and served with steamed callaloo, avocado, salad tomatoes and fried, crushed green plantains.

prep time 30 Min

cook time 2 Hr 15 Min

method Deep Fry

yield 5 persons

Ingredients

5 - fishes
2 medium lemons
2 large plantains
2 large salad tomatoes
1 medium avocado
2 cups coconut oil
2 teaspoons salt
3 large scotch bonnet peppers
1 tablespoon vanillated spicey sauce(vanilla bean, natural vanilla extract, escallion, thyme onion, garlic, ginger, scotch bonnet peppers, pimento seeds, honey, molasses, vinegar)
4 stalks callaloo (green, leafy, vegetable of your choice eg. spinach)

How To Make vanillated lemon zest fried fish

Step 1

Cut lemons and squeeze on all fishes (remove seeds), then carefully massage the 5 fishes with 1 teaspoon of salt and vanillated spicey sauce.

Step 2

After pan heated with oil carefully place two scotch bonnet peppers then the fishes in the pot. Turn the flame down to avoid burn and to allow the season to marinate in the fishes while frying. Remove fishes after golden brown and place on a plate with hand towel to remove excess oil.
Step 3

In the meantime strip and finely chop callaloo. Then steam under low heat flame (add salt if you desire and a scotch bonnet pepper for flavour, this usually takes 10 - 15 mins)
Step 4

Use another pot to fry your green plantains (cut in thick sizes). After plantains are lightly brown remove each from pot and use a hard utensil to press on the plantains, then replace them in the pot for a 30 seconds. Remove and place on a plate (with handtowel if desired) to remove excess oil. Sprinkle a pinch of salt on the plantains if desire.....
Step 5

Dice or slice your avocado and salad tomatoes to add to your dish with fish, steam callaloo and fried green plantains, and if you are lover of peppers, it would not hurt to place one on your plate, just in case you might want that extra "huumph" in your taste bud........ENJOY EVERYONE, STAY TUNED FOR MORE VANILLATED JAMAICAN RECIPES.
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